Black pepper and white pepper, whole or ground — Determination of piperine content — Spectrophotometric method

Available format(s)

Hardcopy , PDF 1 User , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, French

Published date

01-11-1982

Publisher

International Organization for Standardization

Describes a method based on a number of international collaborative studies carried out over a long period of time. The method seeks to optimize a number of variables in an attempt to define procedures and provide a common measure of the pungency of pepper. The principle consists in the extraction of the pungent compounds with ethanol and spectrophotometric measurement at 343 nm.

Committee	ISO/TC 34/SC 7
DevelopmentNote	Also numbered as BS 4585-12(1983) (08/2005)
DocumentType	Standard
Pages	2
PublisherName	International Organization for Standardization
Status	Current

Standards	Relationship
BIS IS 16360 : 2017	Identical
NFV 32 078 : 2000	Identical
UNE-ISO 5564:2010	Identical

UNE-ISO 11162:2011	Peppercorns (piper nigrum L.) in brine. Specification and test methods.
UNE-ISO 11027:2011	Pepper and pepper oleoresins. Determination of piperine content. Method using high-performance liquid chromatography.