Ascorbic acid was quantitatively determined according to the 2,6-dichlorophenolindophenol AOAC official Method 967.21 . A sample of hot peppers (10 g) was blended with 2.5 mL of 20% metaphosphoric acid, and distilled water was then added up to the 100-mL mark. Ten milliliters of the suspension were titrated with freshly-prepared standard of 2,6-dichlorophenolindophenol dye until a light, but distinct rose pink color persisted for 15 s.