Challenges in quality and safety analysis of fresh chili and powder thereof

Chili peppers and chili products are ingredients used throughout the world. However, safety and quality concerns persist. This study established an ultra-high-performance liquid chromatography coupled with triple quadrupole mass spectrometry method for the simultaneous analysis of pesticide residues, mycotoxins, and major capsaicinoids (capsaicin, dihydrocapsaicin, nordihydrocapsaicin) in fresh chili peppers and chili powders. Chemical analysis of capsaicinoids using the Scoville Heat Unit was used to determine the pungency levels of the chilies. With this method, Czech retail chili samples were analyzed. Fresh chili and chili powder samples showed a wide range of pungency. This was connected with strong matrix effects in both fresh and powdered samples. Analytical challenges, especially in the zone of co-elution with the capsaicinoids, were overcome with dilution and standard addition. Additionally, samples from the Czech retail showed excessive pesticide residues as well, including three banned pesticides (carbofuran, chlorfluazuron, and chlorpyrifos). Mycotoxins were also found in chili powder exceeding the maximum limits, particularly ochratoxin A and aflatoxin B1. This method was also used to analyze imported fresh chili samples between the years 2022 to 2024. Pesticide residues exceeding maximum residue limits were found in 63.2 %, 84.2 %, and 11.2 % of analyzed samples each year. This study highlights the need for strict safety monitoring and effective analytical methods for chili products.