Evaluation of Relationship between Chemical Characteristics and Microbial Contents of South Indian Chilly Varieties

Aim: Spices are an inextricable part of the human food cycle as well as Ayurvedic medicine in India. The spice group's most prime matrix is chilly. The present study aimed to investigate the correlation between the chemical characters and microbial contaminants in common Indian chilly varieties: Teja, Gundu, Guntur, Sannam, and Byadgi.

Methods: The chemical characters including scoville heat unit (SHU), moisture, and colour, as well as microbial contaminants such as total plate count (TPC) and salmonella were investigated by counting colony forming units (CFU). Chilly samples were tested for microbial load by total plate count (TPC) numbers method. The color values of various samples were tested using the standard method using ASTA (American Spice Trade Association) expressing the color values in units. Pungency assessment of chilly organic components was performed using High-performance liquid chromatography.

Results: According to the findings, colour intensity, moisture content and SHU had a positive correlation with TPC in all varieties tested. Salmonella was absence in all samples and hence there was no significant correlation between salmonella and chemical characteristics.

Conclusion: In the present study Teja chilly had highest moisture content and liquid chromatography analysis indicated that content of capsaicin and Dihydrocapsaicin were predominant in tested samples. All samples showed nonexistence of salmonella. By correlating the chemical parameters moisture, SHU and ASTA with TPC, we found a positive correlation in all of our samples.