Capsicum annuum (fruit)

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=Introduction=
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{{DISPLAYTITLE:''Capsicum annuum'' (fruit) }} {{askbox|herb=''Capsicum annuum''}}
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=Nomenclature=
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{{nomenclature | binomial=Capsicum annuum
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|authority=L. var. annuum
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|family=Solanaceae
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|scn=cayenne
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|syn=''Capsicum frutescens'' L.
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|ayurvedic=
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|pinyin=
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|aka=cayenne pepper; chili pepper; paprika; red pepper; tabasco pepper
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|notes= }}
  
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''Introduction from Wikipedia, the free encyclopedia (http://en.wikipedia.org/wiki/Capsicum_annuum, retrieved 02/20/2012).''
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=Botanical Voucher Specimen=
  
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''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''.
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{{Media3 |cat=Voucher | source=MOBOT, Tropicos.org
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            | mainimage=Capsicum annuum Tropicos 100018388.jpg
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            | companyimage=TropicosLogo.gif
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            | companyURL=http://www.tropicos.org/Image/100018388
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            | description=Cayenne (''Capsicum annuum'')
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            | reference=Tropicos.org. Missouri Botanical Garden. 13 Sep 2013 <http://www.tropicos.org/Image/100018388>.
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            | source2=Botanical Voucher Specimen Library, Alkemists Laboratories
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            | image2=Capsicum annuum CAW18508BSI1 A0060.jpg
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            | companyimage2=AP-LOGO-Laboratories Crop - Copy.jpg
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            | companyURL2=http://www.alkemist.com
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            | caption2=''Capsicum annuum'' L. var annuum - Botanical Voucher Specimen - Alkemists Laboratories
  
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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.
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| companyimage3=Kewlogo.gif
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| companyURL3=http://specimens.kew.org/herbarium/K000592613
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| image3=Capsicum_annuum_Kew_imageBarcode=K000592613_375476.jpg
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| source3=Royal Botanic Gardens, Kew.  
  
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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.
 
  
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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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            }}
  
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''The quoted text in this section was licensed for use under the Creative Commons ShareAlike License, version 3.0: http://creativecommons.org/licenses/by-sa/3.0/''
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=Organoleptic Characteristics=
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=Macroscopic Entries=
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{| border=1
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|
  
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{{Macroscopy | source=Botanical Voucher Specimen Library, Alkemists Laboratories
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{{Macroscopy | source=Culbreth, D. (1917) A Manual of Materia Media and Pharmacology, 6th ed.
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            | mainimage=Capsicum annuum CAW18508BSI1 A0060.jpg
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|description=&nbsp;
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            | companyimage=AP-LOGO-Laboratories Crop - Copy.jpg
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            | flavor=Intensely pungent.
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            | companyURL=http://www.alkemist.com
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            | scent=Odor characteristic, sternutatory.}}
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            | caption1=''Capsicum annuum'' L. var annuum - Botanical Voucher Specimen - Alkemists Laboratories
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|}
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            | description=Cayenne (''Capsicum annuum'' L. var annuum) Botanical Voucher Specimen
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=Macroscopic Characteristics=
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            | image2=Capsicum annuum L. var annuum -Solanaceae- Macro.jpg
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{| border=1
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            | companyURL=http://www.alkemist.com
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|
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            | caption2=''Capsicum annuum'' L. var annuum - Botanical Powdered Fruit material - Alkemist Laboratories
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{{Macroscopy | source=Culbreth, D. (1917) A Manual of Materia Media and Pharmacology, 6th ed.  
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            | }}
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| description='''Plant:''' Small, spreading shrub, .6-1 M. (2-3°) high; stem much branched; leaves alternate 5-7.5 Cm. (2-3') long, entire, glabrous; flowers 2-3 together in the bifurcations, greenish-yellow, July-Aug.; ovary 2-celled, many ovules.
  
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'''Fruit:''' Oblong-conical, 8-20 Mm. (1/3-4/5') long, 2-15 Mm. (1/12-3/5') thick, brownish-red, orange (pericarp), shining, membranous, translucent; 2-3-locular, united below, containing 6-17 flat, reniform, yellowish seeds attached to placenta, frequently detatched.  Calyx when present light greenish-brown, inferior, inconspicuous, 5-toothed, usually attached to long straight peduncle.
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}}
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{{Media3 |cat=Macroscopy
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| source=MOBOT, Tropicos.org
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            | companyimage=TropicosLogo.gif
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            | companyURL=http://www.tropicos.org/Image/83419
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            | mainimage=Capsicum annuum Tropicos 83419.jpg
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            | caption=''Capsicum annuum'' - Tropicos.org (Manual of Vascular Plants of the Lower Yangtze Valley China Illustration fig. 329
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            | reference= Tropicos.org. Missouri Botanical Garden. 13 Sep 2013 <http://www.tropicos.org/Image/83419>.
 +
            | source2=PlantaPhile
 +
            | image2=PlantaPhile - 3068.jpg
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            | companyimage2=PlantaPhile logo.jpg
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            | companyURL2=http://plantaphile.com/
 +
            | image3=Capsicum annuum L. var annuum -Solanaceae- Macro.jpg
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            | companyURL3=http://www.alkemist.com
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            | caption3=''Capsicum annuum'' L. var annuum - Botanical Powdered Fruit material - Alkemist Laboratories
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            | source3=Botanical Voucher Specimen Library, Alkemists Laboratories
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            | companyimage3=AP-LOGO-Laboratories Crop - Copy.jpg
 +
            | )}}
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|}
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=Microscopic Characteristics=
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{| border=1
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|
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{{Microscopy | source=Culbreth, D. (1917) A Manual of Materia Media and Pharmacology, 6th ed.
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| description=Powder, yellowish-brown; microscopically--mounts with hydrated chloral T. S. (under microscope) show yellowish-red oil globules; stone cells 2 kinds, elongated, uniformly thin-walled (endocarp), irregular, thick-walled (seed-coat).
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            | adulterants=Fruit: Fruits of allied species; Powder: Red lead oxide, colored sawdust, bran, etc.--the former recognized by adding diluted nitric acid to dissolve lead and precipitating same with sodium sulphate--the two latter by the microscope; corn meal, starch (iodine test), ash 15-18.4 p.c.
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}}
  
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=Microscopic Entries=
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{{Media2 |cat=Microscopy| source=Elan M. Sudberg, Alkemist Laboratories
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{{Microscopy | source=Elan M. Sudberg, Alkemist Laboratories
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             | companyimage=AP-LOGO-Laboratories Crop - Copy.jpg
 
             | companyimage=AP-LOGO-Laboratories Crop - Copy.jpg
 
             | companyURL=http://www.alkemist.com
 
             | companyURL=http://www.alkemist.com
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             | caption1=Red oil secretions viewed at 400x with Acidified Chloral Hydrate Soln.
 
             | caption1=Red oil secretions viewed at 400x with Acidified Chloral Hydrate Soln.
 
             | description=Cayenne (fruit) (''Capsicum annuum'' var. ''annuum'' L.)
 
             | description=Cayenne (fruit) (''Capsicum annuum'' var. ''annuum'' L.)
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| source2=Elan M. Sudberg, Alkemist Laboratories
 +
            | companyimage2=AP-LOGO-Laboratories Crop - Copy.jpg
 +
            | companyURL2=http://www.alkemist.com
 +
           
 
             | image2=Capsicum_annuum_L._var_annuum_-Solanaceae-_yellow_cells_of_testa_epidermis.jpg
 
             | image2=Capsicum_annuum_L._var_annuum_-Solanaceae-_yellow_cells_of_testa_epidermis.jpg
 
             | caption2=Large yellow cells of the testa epidermis with wavy, strongly thickened and pitted radial inner walls viewed at 400x with Acidified Chloral Hydrate Soln.
 
             | caption2=Large yellow cells of the testa epidermis with wavy, strongly thickened and pitted radial inner walls viewed at 400x with Acidified Chloral Hydrate Soln.
 
             | reference=British Pharmacopoeia, 2011
 
             | reference=British Pharmacopoeia, 2011
 
             | }}
 
             | }}
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|}
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=HPTLC Entries=
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=High Performance Thin Layer Chromatographic Identification=
 
{{HPTLC | source=Elan M. Sudberg, Alkemist Laboratories
 
{{HPTLC | source=Elan M. Sudberg, Alkemist Laboratories
 
             | description=Cayenne (fruit) (''Capsicum annuum'' var. ''annuum'' L.)
 
             | description=Cayenne (fruit) (''Capsicum annuum'' var. ''annuum'' L.)
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             | detection=Vanillin/H2SO4 Reagent -> 110° C 5 min -> Visible light
 
             | detection=Vanillin/H2SO4 Reagent -> 110° C 5 min -> Visible light
 
             | lanes= Lanes, from left to right (Track, Volume, Sample):
 
             | lanes= Lanes, from left to right (Track, Volume, Sample):
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# μL Capsaicin ~0.1% in Methanol
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# 2 μL Capsaicin ~0.1% in Methanol
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# μL ''Capsicum annuum'' var. ''annuum'' L.-1 (fruit)
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# 2 μL ''Capsicum annuum'' var. ''annuum'' L.-1 (fruit)
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# μL ''Capsicum annuum'' var. ''annuum'' L.-2 (fruit)
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# 2 μL ''Capsicum annuum'' var. ''annuum'' L.-2 (fruit)
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# μL ''Capsicum annuum'' var. ''annuum'' L.-3 (fruit)
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# 2 μL ''Capsicum annuum'' var. ''annuum'' L.-3 (fruit)
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# μL ''Capsicum annuum'' var. ''annuum'' L.-3 (fruit)
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# 2 μL ''Capsicum annuum'' var. ''annuum'' L.-3 (fruit)
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# μL ''Capsicum annuum'' var. ''annuum'' L.-4 (fruit)
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# 2 μL ''Capsicum annuum'' var. ''annuum'' L.-4 (fruit)
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# μL ''Capsicum annuum'' var. ''annuum'' L.-5 (fruit)
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# 2 μL ''Capsicum annuum'' var. ''annuum'' L.-5 (fruit)
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# μL Capsaicin ~0.1% in Methanol
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# 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.
 
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.
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             | }}
 
             | }}
  
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=Other Points of Interest=
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{{HPTLC | source=HPTLC Association
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            | companyimage=HPTLC-assoc-Logo-farbig-Text-schwarz-300x47.png
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            | companyURL=http://www.hptlc-association.org/
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            | mainimage=Capsicum annuum fruit-hptclc-association.png
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            | caption1=''Capsicum annum / Capsicum frutescens'' HPTLC ID - Dichloroquinone chlorimide reagent and ammonia vapour, white RT
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            | description=Cayenne pepper (fruit) (''Capsicum annum / Capsicum frutescens'')
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            |
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            | stationaryphase=Stationary phase, i.e. Silica gel 60, RP-18, F254
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            | mobilephase=Water, methanol 20:80 (v/v)
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            | prep=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.
 +
 
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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=Saturated chamber; developing distance 70 mm from lower edge; relative humidity 33%
 +
            | referencesamples=Reference: Dissolve 2 mg of capsaicin in 5 mL of methanol. Dissolve 2 mg of dihydrocapsaicin in 5 mL of methanol.
 +
            |
 +
            | lanes=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
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# '''4 µL Capsicum annum'''
 +
# 5 µL Capsicum annum
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# 2 µL Capsaicin
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# 2 µL Dihydrocapsaicin
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# 2 µL Capsicum frutescens 1
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# 2 µL Capsicum frutescens 2
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# 8 µL Cayenne pepper 1
 +
# 10 µL Cayenne pepper 1
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# 6 µL Cayenne pepper  2
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# 8 µL Cayenne pepper  2
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 +
            | notes=''Images presented in this entry are examples and are not intended to be used as basis for setting specifications for quality control purposes.''
 +
 
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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.
 +
 
 +
            | }}
 +
 
 +
=Supplementary Information=
 +
=Sources=
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<references />

Latest revision as of 20:08, 2 June 2015

AHPA recognizes other valuable resources exist regarding the identity of Capsicum annuum.

To submit a suggestion or contribution, please contact Merle Zimmermann.

Contents

Nomenclature

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

Botanical Voucher Specimen

bottomright bottomright bottomright

Capsicum annuum Tropicos 100018388.jpg
Source: MOBOT, Tropicos.org[1]

Capsicum annuum CAW18508BSI1 A0060.jpg
Capsicum annuum L. var annuum - Botanical Voucher Specimen - Alkemists Laboratories
Source: Botanical Voucher Specimen Library, Alkemists Laboratories[2]

Capsicum annuum Kew imageBarcode=K000592613 375476.jpg
Source: Royal Botanic Gardens, Kew.[3]

Organoleptic Characteristics

  

Scent Odor characteristic, sternutatory. 

Flavor Intensely pungent.

Source: Culbreth, D. (1917) A Manual of Materia Media and Pharmacology, 6th ed. [4]

Macroscopic Characteristics

Plant: Small, spreading shrub, .6-1 M. (2-3°) high; stem much branched; leaves alternate 5-7.5 Cm. (2-3') long, entire, glabrous; flowers 2-3 together in the bifurcations, greenish-yellow, July-Aug.; ovary 2-celled, many ovules.

Fruit: Oblong-conical, 8-20 Mm. (1/3-4/5') long, 2-15 Mm. (1/12-3/5') thick, brownish-red, orange (pericarp), shining, membranous, translucent; 2-3-locular, united below, containing 6-17 flat, reniform, yellowish seeds attached to placenta, frequently detatched. Calyx when present light greenish-brown, inferior, inconspicuous, 5-toothed, usually attached to long straight peduncle.

Source: Culbreth, D. (1917) A Manual of Materia Media and Pharmacology, 6th ed. [5]
bottomright bottomright bottomright

Capsicum annuum Tropicos 83419.jpg
Source: MOBOT, Tropicos.org[6]

PlantaPhile - 3068.jpg
Source: PlantaPhile[7]

Capsicum annuum L. var annuum -Solanaceae- Macro.jpg
Capsicum annuum L. var annuum - Botanical Powdered Fruit material - Alkemist Laboratories
Source: Botanical Voucher Specimen Library, Alkemists Laboratories[8]

Microscopic Characteristics

Powder, yellowish-brown; microscopically--mounts with hydrated chloral T. S. (under microscope) show yellowish-red oil globules; stone cells 2 kinds, elongated, uniformly thin-walled (endocarp), irregular, thick-walled (seed-coat).

Source: Culbreth, D. (1917) A Manual of Materia Media and Pharmacology, 6th ed. [9]


bottomright bottomright

Capsicum annuum L. var annuum -Solanaceae- micro red oil.jpg
Red oil secretions viewed at 400x with Acidified Chloral Hydrate Soln.
Source: Elan M. Sudberg, Alkemist Laboratories[10]

Capsicum annuum L. var annuum -Solanaceae- yellow cells of testa epidermis.jpg
Large yellow cells of the testa epidermis with wavy, strongly thickened and pitted radial inner walls viewed at 400x with Acidified Chloral Hydrate Soln.
Source: Elan M. Sudberg, Alkemist Laboratories[11]

High Performance Thin Layer Chromatographic Identification

AP-LOGO-Laboratories Crop - Copy.jpg
(thumbnail)
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):

  1. 2 μL Capsaicin ~0.1% in Methanol
  2. 2 μL Capsicum annuum var. annuum L.-1 (fruit)
  3. 2 μL Capsicum annuum var. annuum L.-2 (fruit)
  4. 2 μL Capsicum annuum var. annuum L.-3 (fruit)
  5. 2 μL Capsicum annuum var. annuum L.-3 (fruit)
  6. 2 μL Capsicum annuum var. annuum L.-4 (fruit)
  7. 2 μL Capsicum annuum var. annuum L.-5 (fruit)
  8. 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 [12]


HPTLC-assoc-Logo-farbig-Text-schwarz-300x47.png
(thumbnail)
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):

  1. 3 µL Capsicum annum (Ph.Eur.)
  2. 4 µL Capsicum annum (Ph.Eur.)
  3. 5 µL Capsicum annum (Ph.Eur.)
  4. 3 µL Capsicum annum
  5. 4 µL Capsicum annum
  6. 5 µL Capsicum annum
  7. 2 µL Capsaicin
  8. 2 µL Dihydrocapsaicin
  9. 2 µL Capsicum frutescens 1
  10. 2 µL Capsicum frutescens 2
  11. 8 µL Cayenne pepper 1
  12. 10 µL Cayenne pepper 1
  13. 6 µL Cayenne pepper 2
  14. 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 [13]

Supplementary Information

Sources

  1. ↑ MOBOT, Tropicos.org http://www.tropicos.org/Image/100018388
  2. ↑ Botanical Voucher Specimen Library, Alkemists Laboratories http://www.alkemist.com
  3. ↑ Royal Botanic Gardens, Kew. http://specimens.kew.org/herbarium/K000592613
  4. ↑ Culbreth, D. (1917) A Manual of Materia Media and Pharmacology, 6th ed.
  5. ↑ Culbreth, D. (1917) A Manual of Materia Media and Pharmacology, 6th ed.
  6. ↑ MOBOT, Tropicos.org http://www.tropicos.org/Image/83419
  7. ↑ PlantaPhile http://plantaphile.com/
  8. ↑ Botanical Voucher Specimen Library, Alkemists Laboratories http://www.alkemist.com
  9. ↑ Culbreth, D. (1917) A Manual of Materia Media and Pharmacology, 6th ed.
  10. ↑ Elan M. Sudberg, Alkemist Laboratories http://www.alkemist.com
  11. ↑ Elan M. Sudberg, Alkemist Laboratories http://www.alkemist.com
  12. ↑ Elan M. Sudberg, Alkemist Laboratories http://www.alkemist.com
  13. ↑ HPTLC Association http://www.hptlc-association.org/
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