Technical Data Sheet (TDS) - Black pepper Extract (>25% piperine)

Black pepper Extract (>25% piperine) — English (v2)

Manufacturer: AltraFlora

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Product information

  • Product Name: Black pepper SFE extract (origin: Turkey), PN AF-PRNG1TSF
  • Scientific name: Piper nigrum
  • 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 %25.84 %
Major terpenoids:GC-MS and GC-FID (in-house method)
Caryophyllene <(E)->GC-MS and GC-FID (in-house method)>10%11.08 %
3-CareneGC-MS and GC-FID (in-house method)>1%2.32 %
LimoneneGC-MS and GC-FID (in-house method)>1%2.13 %
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: The extract finds primary use in the food industry as a natural flavouring agent, offering consistent pungency and aroma for processed meats, sauces, snacks, and seasoning blends. Its standardized piperine content makes it valuable in nutraceutical formulations, where it serves as a bioavailability enhancer for nutrients like curcumin, CoQ10, and various vitamins. Supercritical extraction preserves the thermolabile aromatic profile that would be partially lost in steam distillation or degraded in solvent extraction.

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