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ABSTRACT
This research deals with the variation of vitamin C (ascorbic acid) content in two species of fresh ripe, unripe and dry pepper. The two species of pepper experimented on are the scotch bonnets and chillies. The peppers were purchased in New Benin Market, Benin City. The vitamin C content of the species of pepper purchased were determined by titrimetric method using iodine solution and starch solution as the indicator (Iodometric titration).The results obtained from this study showed that the masses (mg) of vitamin C content in the fresh ripe, unripe and dry chillies were 16.10, 2.00, and 2.85 respectively while the masses (mg) of vitamin C content in the fresh ripe,unripe and dry scotch bonnets were 8.56, 1.24, 2.57 respectively, indicating that the chilli samples have more vitamin C content than the corresponding scotch bonnet samples.while the result of Ascorbic acid content (mg/100mL) in the fresh ripe,unripe and dry chillies were 64.31, 7.99, and 14.27 respectively and that of the fresh ripe, unripe and dry scotch bonnets were 34.24, 4.96, 10.27 respectively.
