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<p>Geographical origin and varietal differences play a crucial role in shaping the physical, chemical, and volatile profiles of red chilli powder (RcP). This study presents a comprehensive investigation into how varietal diversity influences the volatile composition, physicochemical attributes, functional and techno-functional properties, as well as morphological and thermal characteristics of prominent Indian RCP varieties. Out of 88 volatile compounds detected in all six RcP varieties, hydrocarbons (n = 36) exhibited the highest number, followed by aldehydes (n = 12), esters (n = 10), amines (n = 8), ketones (n = 7), and alcohols (n = 5). Among all RcP varieties, KT was the most pungent (16,526 SHU), with high concentrations of capsaicin (499.19&#xa0;mg/kg), dihydrocapsaicin (418.93&#xa0;mg/kg) and vitamin C (98.07&#xa0;mg/100&#xa0;g). Moreover, fair powder flow was reported in all RcP varieties with the angle of repose (36.53–43.72˚) and cohesion index (12.14–19.62&#xa0;g&#xa0;mm/g). In the context of RcP samples, the first endothermic peak at lower temperatures (T<sub>p</sub>: 74.21–85.25&#xa0;°C) may be associated with the melting of less stable crystalline regions. The second peak (T<sub>p</sub>: 152.65–158.65&#xa0;°C) corresponds to the melting of more stable crystalline structures. These findings underscore the complex thermal behaviour of RcP samples. All in all, the results characterise the unexplored Indian varieties of RcP and facilitate their valorisation as functional and bioactive ingredients in various commercial applications.</p>

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Comprehensive profiling of prominent Indian red chilli powder varieties: physicochemical properties, bioactive constituents, and specific volatile compound analysis

  • 期刊论文

  • 发表日期：

    2025年9月16日

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  • Dilpreet Singh Brar,
  • Birmohan Singh,
  • Vikas Nanda

摘要

Geographical origin and varietal differences play a crucial role in shaping the physical, chemical, and volatile profiles of red chilli powder (RcP). This study presents a comprehensive investigation into how varietal diversity influences the volatile composition, physicochemical attributes, functional and techno-functional properties, as well as morphological and thermal characteristics of prominent Indian RCP varieties. Out of 88 volatile compounds detected in all six RcP varieties, hydrocarbons (n = 36) exhibited the highest number, followed by aldehydes (n = 12), esters (n = 10), amines (n = 8), ketones (n = 7), and alcohols (n = 5). Among all RcP varieties, KT was the most pungent (16,526 SHU), with high concentrations of capsaicin (499.19 mg/kg), dihydrocapsaicin (418.93 mg/kg) and vitamin C (98.07 mg/100 g). Moreover, fair powder flow was reported in all RcP varieties with the angle of repose (36.53–43.72˚) and cohesion index (12.14–19.62 g mm/g). In the context of RcP samples, the first endothermic peak at lower temperatures (Tp: 74.21–85.25 °C) may be associated with the melting of less stable crystalline regions. The second peak (Tp: 152.65–158.65 °C) corresponds to the melting of more stable crystalline structures. These findings underscore the complex thermal behaviour of RcP samples. All in all, the results characterise the unexplored Indian varieties of RcP and facilitate their valorisation as functional and bioactive ingredients in various commercial applications.