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Purpose: Generally, the interest of studying various factors that affect the level of vitamin C in different types of food has been increased due to its great importance to human health. This study aimed to investigate the effect of different incubation factor variables; pH, temperature and metal salts on the amount of vitamin C of yellow bell pepper extracted in aqueous media. Methods: 200 gm of the grinded yellow bell pepper was added to 500 ml of distilled water for 24 hours with continuous shaking. Then the solution of the preparation was filtered, and the clear filtrate was used to obtain the concentration of vitamin C by redox titration. Equal portions of the filtrate (20ml) were used every time to investigate the effect of the following at different incubation periods on the contents of vitamin C: pH ranges from (3 – 8), temperature (-18, 4, 37, 40, 60, 90 Caµ’) and metal salts (ZnCl2, MgCl2, FeCl2) of the same concentration (0.1M). The amount of vitamin C in the treated filtrate was estimated after the end of each incubation time. Results: There was a significant loss in the amount of vitamin C by increasing both the temperature and heating time. Vitamin C was lost about 36.6 % (p< 0.003) of its contents at 90 Caµ’ for 1 hour of incubation. Whereas the incubation of vitamin C at 4 Caµ’ for 240 hours caused a 11.4 % loss of its contents (p <0.013). It was found that incubation of vitamin C at -18 Caµ’ did not cause any significant change to its contents. Vitamin C was more stable at pH 3.4 and less stable at pH 8.1 in which 39.5% of its content was lost at this pH 8.1 (p<0.003). Also, the results showed that FeCL2 (0.1M) is the only metal salt that significantly influences the vitamin C content (p < 0.045). Conclusion: This study showed the ideal factors that can maintain vitamin C and its stability. The multiple benefits of vitamin C are achieved by preserving the food material that particularly contains this vitamin in appropriate conditions as stated in the current study. Low acidity is an adequate environment for the storage of vitamin C. It is advised not to use vitamin C as an additive to any food or beverage containing iron ions (Fe+2), as this contributes to the loss of stability of vitamin C and thus has a negative effect on its nutritional value.   How to Cite this Article Pubmed Style Farah HS, Alhmoud JF, Al-Othman A, Alqaisi KM, Atoom AM, Shadid K, Shakya A, AlQaisi T. Effect of pH, Temperature and Metal Salts in Different Storage Conditions on the Stability of Vitamin C Content of Yellow Bell Pepper Extracted in Aqueous Media. SRP. 2020; 11(9): 661-667. doi:10.31838/srp.2020.9.97 Web Style Farah HS, Alhmoud JF, Al-Othman A, Alqaisi KM, Atoom AM, Shadid K, Shakya A, AlQaisi T. Effect of pH, Temperature and Metal Salts in Different Storage Conditions on the Stability of Vitamin C Content of Yellow Bell Pepper Extracted in Aqueous Media. http://www.sysrevpharm.org/?mno=16851 [Access: March 30, 2021]. doi:10.31838/srp.2020.9.97 AMA (American Medical Association) Style Farah HS, Alhmoud JF, Al-Othman A, Alqaisi KM, Atoom AM, Shadid K, Shakya A, AlQaisi T. Effect of pH, Temperature and Metal Salts in Different Storage Conditions on the Stability of Vitamin C Content of Yellow Bell Pepper Extracted in Aqueous Media. SRP. 2020; 11(9): 661-667. doi:10.31838/srp.2020.9.97 Vancouver/ICMJE Style Farah HS, Alhmoud JF, Al-Othman A, Alqaisi KM, Atoom AM, Shadid K, Shakya A, AlQaisi T. Effect of pH, Temperature and Metal Salts in Different Storage Conditions on the Stability of Vitamin C Content of Yellow Bell Pepper Extracted in Aqueous Media. SRP. (2020), [cited March 30, 2021]; 11(9): 661-667. doi:10.31838/srp.2020.9.97 Harvard Style Farah, H. S., Alhmoud, . J. F., Al-Othman, . A., Alqaisi, . K. M., Atoom, . A. M., Shadid, . K., Shakya, . A. & AlQaisi, . T. (2020) Effect of pH, Temperature and Metal Salts in Different Storage Conditions on the Stability of Vitamin C Content of Yellow Bell Pepper Extracted in Aqueous Media. SRP, 11 (9), 661-667. doi:10.31838/srp.2020.9.97 Turabian Style Farah, Husni S, Jehad F Alhmoud, Atef Al-Othman, Khalid M Alqaisi, Ali M Atoom, Khalid Shadid, Ashok Shakya, and Talal AlQaisi. 2020. Effect of pH, Temperature and Metal Salts in Different Storage Conditions on the Stability of Vitamin C Content of Yellow Bell Pepper Extracted in Aqueous Media. Systematic Reviews in Pharmacy, 11 (9), 661-667. doi:10.31838/srp.2020.9.97 Chicago Style Farah, Husni S, Jehad F Alhmoud, Atef Al-Othman, Khalid M Alqaisi, Ali M Atoom, Khalid Shadid, Ashok Shakya, and Talal AlQaisi. "Effect of pH, Temperature and Metal Salts in Different Storage Conditions on the Stability of Vitamin C Content of Yellow Bell Pepper Extracted in Aqueous Media." Systematic Reviews in Pharmacy 11 (2020), 661-667. doi:10.31838/srp.2020.9.97 MLA (The Modern Language Association) Style Farah, Husni S, Jehad F Alhmoud, Atef Al-Othman, Khalid M Alqaisi, Ali M Atoom, Khalid Shadid, Ashok Shakya, and Talal AlQaisi. "Effect of pH, Temperature and Metal Salts in Different Storage Conditions on the Stability of Vitamin C Content of Yellow Bell Pepper Extracted in Aqueous Media." Systematic Reviews in Pharmacy 11.9 (2020), 661-667. Print. doi:10.31838/srp.2020.9.97 APA (American Psychological Association) Style Farah, H. S., Alhmoud, . J. F., Al-Othman, . A., Alqaisi, . K. M., Atoom, . A. M., Shadid, . K., Shakya, . A. & AlQaisi, . T. (2020) Effect of pH, Temperature and Metal Salts in Different Storage Conditions on the Stability of Vitamin C Content of Yellow Bell Pepper Extracted in Aqueous Media. Systematic Reviews in Pharmacy, 11 (9), 661-667. doi:10.31838/srp.2020.9.97