Technical Data Sheet (TDS) - Long Pepper Extract (>25% piperine)

Long Pepper Extract (>25% piperine) — English (v2)

Manufacturer: AltraFlora

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Product information

  • Product Name: Long pepper SFE extract (origin: Turkey), PN AF-PRLG1TSF
  • Scientific name: Piper longum
  • Parts utilized for extraction: Fruit (dry)
  • Appearance: Orange-yellow oleoresin
  • Aroma: Characteristic
  • Solubility: Immiscible with water, soluble in ethanol

Raw material specification

AnalysisMethodResult
Total ash for herbPh. Eur. (2.4.16)<3%
PesticidesGC/MS, LC-MS/MSComplies with Ph. Eur. (2.8.13)
Aflatoxins (G1, G2, B1, B2)AOAC 999.07Complies with Ph. Eur. (2.8.18)
Ochratoxin AAOAC 2004.10Complies with Ph. Eur. (2.8.22)
Benzo(a)pyrene (PAH)JOSS 2002 25, pp. 96–100<10 ppb

Extract specification

AnalysisMethod SpecificationResult
PiperineHPLC-DAD (in-house method)>25 %28.33 %
Major terpenoids:GC-MS and GC-FID (in-house method)
Humulene <alpha->GC-MS and GC-FID (in-house method)>1%1.37 %
Bisabolene <beta->GC-MS and GC-FID (in-house method)>1%1.77 %
Caryophyllene <(E)->GC-MS and GC-FID (in-house method)>2%2.12 %
Loss on drying (%)Ph. Eur. (2.8.17)<5%2.4%
Arsenic (As)ICP-OES (In-house method)N.D. (< 1 ppm)N.D.
Cadmium (Cd)ICP-OES (In-house method)N.D. (< 3 ppm)N.D.
Lead (Pb)ICP-OES (In-house method)N.D. (< 1 ppm)N.D.
Mercury (Hg)ICP-OES (In-house method)N.D. (< 0.1 ppm)N.D.
Total aerobic microbial count (cfu/g)ISO 4833-1<10000Complies
Yeast & mold (cfu/g)ISO 21527-2<100Complies
Escherichia coliISO 16649-2N.D. (in 1 g)N.D.
SalmonellaISO 6579N.D. (in 25 g)N.D.
Pseudomonus aeruginosusISO 13720N.D. (in 1 g)N.D.
Staphylococcus aureusISO 6888-1N.D. (in 1 g)N.D.

Additional data

  • Storage conditions: Store in cool and dry place, keep away from intense light and high heat.
  • Carrier: None. This is a pure oleoresin without solvent residues or adulterants.
  • Packaging: 1–5 kg/bottle, 10–25–50 kg/drum.
  • Shelf life: 24 months
  • Dosage and use: While both species contain piperine as the primary pungent alkaloid, long pepper delivers a more complex sensory experience—an initial sweetness followed by a slower-building, lingering heat with warm, earthy, and slightly nutty undertones. Black pepper, by contrast, provides immediate sharp pungency with brighter, more terpenic top-notes. Long pepper oleoresin typically contains a broader spectrum of piperine-related alkaloids. The food industry values it for gourmet and specialty applications where its nuanced heat profile enhances North African, Indian, and Southeast Asian cuisine-inspired products. Its bioavailability-enhancing properties parallel those of black pepper, making it useful in nutraceutical stacks.

Values above are transcribed from the PDF below, which remains the authoritative document. Results are from the batch named in the PDF.