VITAMIN C (ASCORBIC ACID) CONTENT IN SOME SELECTED PEPPER SPECIES

ABSTRACT Vitamin C (ascorbic acid) is a vital water-soluble nutrient known for its antioxidant properties and role in immune function, collagen synthesis, and iron absorption. Peppers (Capsicum species) are among the richest natural sources of vitamin C, often surpassing citrus fruits in concentration. This study aimed to determine and compare the vitamin C content in three commonly cultivated pepper species found in Azare, Nigeria: Capsicum annuum, Capsicum chinense, and Capsicum pubescens. Fresh ripe fruits were purchased from the market in Azare, Bauchi State, and analyzed using the 2,6-dichlorophenolindophenol (DPIP) titration method. The results revealed significant variation in vitamin C content among the three species. Capsicum chinense exhibited the highest concentration at 25.52 mg/10 mL extract, followed by Capsicum pubescens with 13.20 mg/10 mL, and Capsicum annuum with 10.56 mg/10 mL. These findings align with previous studies that identified C. chinense varieties, such as habanero and Scotch bonnet, as particularly rich in ascorbic acid. The differences observed may be attributed to genetic factors, ripeness, pigmentation, and environmental conditions influencing antioxidant biosynthesis. The study confirms the nutritional superiority of Capsicum chinense in terms of vitamin C content and highlights its potential as a dietary source of this essential nutrient, especially in regions where citrus fruits are less accessible. Further research is encouraged to explore other Capsicum varieties, different plant parts, and broader geographic sampling to build a comprehensive nutritional database.