Why Testing Colour Value in Chilli Matters for Quality and Trade

Introduction

Chilli (Capsicum spp.) is not only valued for its pungency but also for its vibrant red colour, which is a crucial quality attribute in the spice, food, and oleoresin industries. The intensity of the red colour in chilli is primarily due to natural pigments called capsanthin and capsorubin, collectively referred to as total carotenoids. The colour value is a key criterion in determining the quality, grade, and market price of chilli products.

What Determines Colour in Chilli?

The red hue in chilli is attributed to fat-soluble carotenoid pigments, predominantly:

• Capsanthin – The major pigment responsible for deep red colour
• Capsorubin – Enhances the intensity and hue
• Other carotenoids – Including zeaxanthin, lutein, and beta-carotene

Factors affecting colour value:

• Chilli variety and maturity stage
• Drying method (sun-dried vs. mechanical)
• Storage conditions
• Processing and extraction technique

Concerns in the Chilli Industry

• Adulteration: Use of synthetic dyes like Sudan I-IV and Rhodamine B to artificially boost colour
• Poor Post-Harvest Practices: Can lead to pigment degradation and low colour value
• Storage Issues: Exposure to light, moisture, and oxygen reduces pigment stability
• Inconsistent Quality: Natural variation in pigment content can affect standardisation

Importance of testing Colour Value

Colour value is an essential quality parameter for both whole chillies and processed products such as chilli powder and oleoresin. The table below outlines its importance:

Standards and regulations

FSSAI regulates Chillies and Capsicum (Lal Mirchi) under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011

Whole chillies and powder must be free from mould, insects, rodent contamination, extraneous colouring matter, mineral oil, and harmful substances. Powder may contain up to 2.0% edible vegetable oil with label declaration.

Chillies and Capsicum (Lal Mirchi) - Whole

Chillies and Capsicum (Lal Mirchi) - Powder

 Testing Methods for Colour Value

• ASTA Colour Method: The most widely accepted standard for colour value measurement in chillies using acetone extraction and spectrophotometric analysis
• UV-Visible Spectrophotometry: Used to quantify the absorbance of extracted pigments

Eurofins Testing Services for Chilli Colour Analysis

Eurofins provides end-to-end analytical solutions for chilli and chilli-based products from raw produce to finished goods ensuring compliance with global quality and safety standards. Their accredited labs support exporters and manufacturers with scientifically robust, high-precision testing.

 Key Services Include:

• ASTA Colour Value: Quantification of colour intensity using acetone extraction and UV-Vis spectrophotometry, essential for spice export standards.
• Carotenoid Profiling: HPLC-based analysis of pigments influencing color stability and nutritional value.
• Adulteration Screening: Detection of illegal dyes (e.g., Sudan I–IV, Rhodamine B) via LC-MS/MS and TLC to ensure product integrity and consumer safety.
• Moisture & Volatile Oil: Measured via Karl Fischer and GC methods to preserve pigment quality during storage.
• Shelf-Life Studies: Evaluation of pigment degradation under light, humidity, and temperature variations to recommend packaging and storage strategies.
• Microbiological Testing: Detection of pathogens like Salmonella, E. coli, and total plate count to ensure food-grade safety.
• Heavy Metals & Pesticides: ICP-MS and LC-MS/MS used to screen for lead, arsenic, cadmium, and pesticide residues.
• Nutritional Labelling Support: Analysis of vitamin A (from beta-carotene) for health claims and compliance with labelling norms.
• Batch Release Certification: Export-ready reports aligned with ASTA, Codex, and FSSAI standards.

Through its integrated testing approach, Eurofins helps spice producers deliver safe, high-quality chilli products with strong regulatory backing and global market readiness.

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