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ISO 5564:1982

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

Publication date:   Nov 1, 1982

General information

90.93 Standard confirmed   Oct 15, 2024

ISO

ISO/TC 34/SC 7 Spices, culinary herbs and condiments

International Standard

67.220.10   Spices and condiments

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Scope

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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PUBLISHED
ISO 5564:1982
90.93 Standard confirmed
Oct 15, 2024