Published
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.
PUBLISHED
ISO 5564:1982
90.93
Standard confirmed
Dec 3, 2018
Black pepper and white pepper, whole or ground — Determination of piperine content — Spectrophotometric method
60.60 Standard published
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