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Status : Active
Standard Type : Main
Document No : ISO 11027:2026
Document Year : 2026
Pages : 7
Edition : 2
Section Volume : Spices, culinary herbs and condiments (ISO/TC 34/SC 7.)
This document specifies a method for the determination of piperine content of peppers (Piper nigrum Linnaeus), whole or ground, as well as their extracts (Oleoresins) by high performance liquid chromatography.
This method also enables the separation and, if necessary, the determination of the other alkaloids of pepper (isochavicine, isopiperine and piperittin).