Comprehensive quality evaluation of Indian chili powder using physiochemical indicators coupled with multivariate analysis

Hari Prasad, B. R. and Amrutha Kala, A. L. and Sarma, Mutturi and Asha, Martin (2024) Comprehensive quality evaluation of Indian chili powder using physiochemical indicators coupled with multivariate analysis. Journal of Food Composition and Analysis, 133. p. 106472.

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Abstract

Chili is an important spice prone to economically motivated adulteration. This study aimed at verifying regulatory compliance of chili powder available in the Indian market. A total of 123 samples from different regions of India were analyzed for specific quality and safety requirements laid down in Indian regulations like moisture, total ash, non-volatile ether extract (NVEE), crude fiber content, and added color. Non-compliance was seen in 43 % of branded samples, with 17 % exhibiting deviation in NVEE and 16 % testing positive for non-permitted Sudan dye. Amongst non-branded samples, 65 % were non-conforming and 51 % of samples were adulterated with Sudan dye. Principle component analysis was carried to understand the percentage variability of the target variable with respect to its principal components derived using feature variables. The total variance explained by the first two components was 88.13 % for selected brands and 88.36 % for source of origin. The results demonstrated that most of the violations were due to the presence of intentionally added coloring matter, therefore there should be an increased frequency of monitoring of Sudan dye in chili powder. The data generated in the present study can be used for estimating national prevalence of adulteration, risk assessments, and providing guidance to industry.

Item Type:	Article
Uncontrolled Keywords:	Sudan dye Risk assessment Adulteration Food safety Spices
Subjects:	300 Social sciences > 05 Economics > 06 Quality Control Standards 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Dept. of Biochemistry Food Microbiology Food Safety Analytical Quality Control Lab
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	07 Nov 2024 07:07
Last Modified:	07 Nov 2024 07:07
URI:	http://ir.cftri.res.in/id/eprint/18415

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