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Abstract
The color pigments of six chili powders of different origins (China, Bali, Pakistan, Malaysia, India, and Thailand) were separated and quantified by reversed‐phase high‐performance liquid chromatography (RP‐HPLC) using a narrow‐bore octadecylsilica column (Purospher, 125×3 mm I.D., Merck, Darmstadt, Germany), gradient elution, and diode array detector (DAD). The similarities and dissimilarities among the pigment composition of chili powders have been elucidated by principal component analysis (PCA). The RP‐HPLC separated 71–111 pigment fractions depending on the detection wavelength and on the origin of chili powder. The pigment composition of chili powders from Malayia and China showed marked similarities while the composition of pigments of other chili powders was different. It was concluded that RP‐HPLC–DAD can be successfully employed for the separation and quantitative determination of pigments of chili powders of various origins and may help the classification of chili powders and facilitate the authenticity test of such food products.
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