British Standards Institution

Source:: ISO
Committee:: AW/34 - Food Technical Committee Chairmen
Categories:: Spices and condiments
Comment period start date:: 21/02/2025
Comment period end date:: 16/04/2025
Number of comments:: 1

Comment by:

16th Apr

Scope

This International Standard specifies a method for the determination, by high-performance liquid chromatography, of piperine content of peppers (Piper nigrum Linnaeus), whole or powdered, as well as their extracts (Oleoresins).

This method also enables the separation and, if necessary, the determination of the other alkaloids of pepper (isochavicine, isopiperine, and piperittin).

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Please email further comments to: debbie.stead@bsigroup.com

Standard timeline

1. Proposal (Complete)

Proposal start date:

2. Draft (Complete)

Draft start date:

21/02/2025

3. Public Comments

Public Comments start date:

21/02/2025

Public Comments end date:

16/04/2025

Learn more about the standards development process

Standards Development

BS ISO 11027 Pepper and pepper oleoresins — Determination of piperine content — Method using high-performance liquid chromatography

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