Effect of Boiling on the Antioxidant Activity of Cayenne Pepper (capsicum Annuum)
Student: Faith Oiboh (Project, 2025)
Department of Biochemistry
Ambrose Alli University, Ekpoma, Edo State
Abstract
Keywords
e.g. boiling
antioxidant
Capsicum annuum
cayenne pepper
heat
bioactive compounds
nutritional value and phytochemicals.
For the full publication, please contact the author directly at: oibohomozele@gmail.com
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- Sokoto State University, Sokoto, Sokoto State 42
- St. Albert The Great Major Seminary, Abeokuta. (affl. To University of Benin) 1
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- THOMAS ADEWUMI UNIVERSITY, OKO-IRESE, KWARA STATE 1