Specification Sheet | Piperine Pepper Extract

Product Code:P016
CAS Number:94-62-2
Botanical or Chemical Name:Piper nigrum
Source / Plant Part:Seeds
Extraction Method:Water and Ethanol
Testing Specification Methodology
Characteristics
  • Appearance Light yellow, fine powder Organoleptic
  • Aroma Faint, characteristic Organoleptic
  • Taste Peppery Organoleptic
  • Solubility Water
    • Analysis
  • Loss on Drying Report Only Moisture Balance
  • Identity Matches reference standard HP-TLC
  • Piperine ≥ 98% HPLC
    • Heavy Metals
  • Arsenic < 1 ppm ICP-MS
  • Cadmium < 1 ppm ICP-MS
  • Lead < 1 ppm ICP-MS
  • Mercury < 0.01 ppm ICP-MS
    • Microbiology
  • Total plate count < 10,000 (cfu/g) AOAC/USP / FDA BAM
  • Yeast & mold count < 1,000 (cfu/g) AOAC/USP / FDA BAM
  • Total coliforms < 100 (cfu/g) AOAC/USP / FDA BAM
  • Salmonella Absent (cfu/25g) AOAC/USP / FDA BAM
  • E. coli Absent (cfu/10g) AOAC/USP / FDA BAM
  • Staphylococcus Absent (cfu/10g) AOAC/USP / FDA BAM
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