C in Color
Nushaiba Nnanjiba, Myriam Dykstra
Britannia Secondary
Floor Location : 020509

We tested the claim of health websites that red peppers are a good source of Vitamin C. We hypothesized that different colored peppers would have similar amounts of Vitamin C. We compared the Vitamin C levels of different colored bell pepper juices (Capsicum annuum) to a Vitamin C tablet control, adding pepper juice by titration to a dilute iodine solution. Individual peppers had a range of Vitamin C levels but on average the concentration was highest in orange peppers. The concentration increased with the ripeness of the peppers and then dropped off disproving both the popular claim an our hypothesis.