Capsicum annuum (fruit)

Nomenclature

Capsicum annuum L. var. annuum   Solanaceae  
Standardized common name (English): cayenne

Introduction

Introduction from Wikipedia, the free encyclopedia (http://en.wikipedia.org/wiki/Capsicum_annuum, retrieved 02/20/2012).

Capsicum annuum is a domesticated species of the plant genus Capsicum native to southern North America and northern South America. The three species C. annuum, C. frutescens and C. chinense all evolved from a single common ancestor located somewhere in the northwest Brazil - Colombia area. This species is the most common and extensively cultivated of the five domesticated Capiscums.

The species is a source of popular sweet peppers and hot chilis with numerous varieties cultivated all around the world. In American English the plant is commonly known as a chili pepper or bell pepper.

In British English, the sweet varieties are called red or green peppers and the hot varieties chillies, whereas in Australian and Indian English the name capsicum is commonly used for bell peppers exclusively and chilli is often used to encompass the hotter varieties.

Sweet peppers are very often used as a bulking agent in ready-made meals and take-away food, because they are cheap, have a strong flavour, and are colorful. The colorful aspect of peppers increases the visual appeal of the food, making it more appetizing. Foods containing peppers, especially chili peppers, often have a strong aftertaste this is due to the presence of capsinoids in peppers. Capsaicin, a chemical found in chili peppers, creates a burning sensation once ingested which can last for several hours after ingestion.

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Macroscopic Entries

Capsicum annuum - Tropicos.org (Hinton, James (Jaime) C. - 24206)  Reference see Tropicos.org. Missouri Botanical Garden. 13 Sep 2013 <http://www.tropicos.org/Image/100018388>, Tropicos.org. Missouri Botanical Garden. 13 Sep 2013 <http://www.tropicos.org/Image/83419>. Source: MOBOT, Tropicos.org Capsicum annuum - Tropicos.org (Hinton, James (Jaime) C. - 24206)

Capsicum annuum L. var annuum - Botanical Voucher Specimen - Alkemists Laboratories Source: Botanical Voucher Specimen Library, Alkemists Laboratories Capsicum annuum L. var annuum - Botanical Voucher Specimen - Alkemists Laboratories

Microscopic Entries

Red oil secretions viewed at 400x with Acidified Chloral Hydrate Soln. Source: Elan M. Sudberg, Alkemist Laboratories

HPTLC Entries

Capsicum annuum var. annuum L. HPTLC ID - Vanillin Sulfuric Acid White RT Cayenne (fruit) (Capsicum annuum var. annuum L.) Lane Assignments Lanes, from left to right (Track, Volume, Sample): 2 μL Capsaicin ~0.1% in Methanol 2 μL Capsicum annuum var. annuum L.-1 (fruit) 2 μL Capsicum annuum var. annuum L.-2 (fruit) 2 μL Capsicum annuum var. annuum L.-3 (fruit) 2 μL Capsicum annuum var. annuum L.-3 (fruit) 2 μL Capsicum annuum var. annuum L.-4 (fruit) 2 μL Capsicum annuum var. annuum L.-5 (fruit) 2 μL Capsaicin ~0.1% in Methanol Reference materials used here have been authenticated by macroscopic, microscopic &/or TLC studies according to the reference source cited below held at Alkemists Laboratories, Costa Mesa, CA.  Stationary Phase Silica gel 60, F254, 10 x 10 cm HPTLC plates  Mobile Phase toluene: ethyl acetate [7/3]  Sample Preparation Method 0.5g+5ml dichloromethane, sncte/cntrfge/dcnt, evap dry (N2), qs 1.0 ml Toluene  Detection Method Vanillin/H2SO4 Reagent -> 110° C 5 min -> Visible light  Reference see British Herbal Pharmacopoeia, 1996 Source: Elan M. Sudberg, Alkemist Laboratories

Capsicum annum / Capsicum frutescens HPTLC ID - Dichloroquinone chlorimide reagent and ammonia vapour, white RT Cayenne pepper (fruit) (Capsicum annum / Capsicum frutescens) Lane Assignments Lanes, from left to right (Track, Volume, Sample): 3 µL Capsicum annum (Ph.Eur.) 4 µL Capsicum annum (Ph.Eur.) 5 µL Capsicum annum (Ph.Eur.) 3 µL Capsicum annum 4 µL Capsicum annum 5 µL Capsicum annum 2 µL Capsaicin 2 µL Dihydrocapsaicin 2 µL Capsicum frutescens 1 2 µL Capsicum frutescens 2 8 µL Cayenne pepper 1 10 µL Cayenne pepper 1 6 µL Cayenne pepper 2 8 µL Cayenne pepper 2  Reference Sample(s) Reference: Dissolve 2 mg of capsaicin in 5 mL of methanol. Dissolve 2 mg of dihydrocapsaicin in 5 mL of methanol.  Stationary Phase Stationary phase, i.e. Silica gel 60, RP-18, F254  Mobile Phase Water, methanol 20:80 (v/v)  Sample Preparation Method Sample: Mix 1 g of powdered sample with 10 mL of methanol and sonicate for 10 minutes, then centrifuge or filter the solutions and use the supernatants / filtrates as test solutions. Derivatization reagent: Dichloroquinone chlorimide reagent Preparation: 50 mg dichloroquinone chlorimide in 200 mL of ethyl acetate Use: Dip (time 0, speed 5), dry with cold air for 5 min, then expose to ammonia vapor  Detection Method Saturated chamber; developing distance 70 mm from lower edge; relative humidity 33%  Other Notes Images presented in this entry are examples and are not intended to be used as basis for setting specifications for quality control purposes. System suitability test: Capsaicin: blue zone at Rf ~ 0.47; Dihydrocapsaicin: blue zone at Rf ~ 0.40 Identification: Compare result with reference images. The fingerprint of the test solution is similar to that of the corresponding botanical reference sample. Additional weak zones may be present. The chromatogram of the test solution shows two blue zones at Rf ~ 0.40 and Rf ~ 0.47. Source: HPTLC Association