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
Filters
Institutions
- Al-Hikmah University, Ilorin, Kwara State 2
- AL-ISTIQAMAH UNIVERSITY, SUMAILA, KANO STATE 1
- Al-Qalam University, Katsina, Katsina State 5
- Alex Ekwueme Federal University, Ndufu-Alike, Ebonyi State 87
- Alvan Ikoku College of Education, Imo State, (Affl To Univ of Nigera, Nsukka) 11
- Ambrose Alli University, Ekpoma, Edo State 478
- Anambra State College of Health Technology, Obosi, Anambra State 1
- Auchi Polytechnic, Auchi, Edo State 503
- Auchi Polytechnic, Auchi, Edo State. (affl To Nnamdi Azikiwe University, Awka) 3
- Audu Bako College of Agriculture Danbatta, Kano, Kano State 54