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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- Federal College of Education (Tech), Gusau, (Affl To Abu Zaria), Zamfara State 1
- Federal College of Education, Abeokuta (Aff To University of Ibadan), Ogun State 2
- Federal College of Education, Eha-Amufu, Enugu State 1
- Federal College of Education, Kano (Affl To Ahmadu Bello University, Zaria) 1
- Federal College of Education, Kontagora, (Affl To Abu, Zaria), Niger State 2
- Federal College of Education, Okene, (Affl. To University of Ibadan), Kogi State 3
- Federal College of Education, Pankshin, (Affl To Uni of Jos), Plateau State 2
- Federal College of Education, Zaria, Kaduna State (affl To Abu, Zaria) 1
- Federal College of Wildlife Management, New Bussa, Niger State 1
- Federal Cooperative College, Ibadan P.m.b. 5033, Eleyele, Ibadan, Oyo State 3