Comparative Extraction Yield, Phytochemical profile, and Bioactivity of Essential oil and Oleoresin from Seeds/placenta, pericarp, and whole fruit of Nsukka Yellow pepper (Capsicum annnuum L.)
This study demonstrates that oleoresins derived from Nsukka yellow pepper, particularly from the seeds and whole fruit, exhibit superior extraction yields, phytochemical richness, and broad-spectrum antioxidant and antimicrobial activities compared to essential oils, highlighting their potential as effective natural preservatives for clean-label food applications.
Original paper licensed under CC BY 4.0 (https://creativecommons.org/licenses/by/4.0/). This is an AI-generated explanation of the paper below. It is not written or endorsed by the authors. For technical accuracy, refer to the original paper. Read full disclaimer
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