ISO-5564 › Black pepper and white pepper, whole or ground -- Determination of piperine content -- Spectrophotometric method

ISO-5564 - 1ST EDITION - CURRENT


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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.

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Document Number

ISO 5564:1982

Revision Level

1ST EDITION

Status

Current

Publication Date

Nov. 15, 1982

Committee Number

ISO TC 34/SC 7