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Black Pepper Extract (Piper nigrum) – Piperine 4–98%
Piper nigrum
- Marker compound
- Piperine
- Standardisation
- 4–98% (HPLC)
- Assay method
- HPLC
- CAS
- 94-62-2
- Plant part
- Fruit
- Origin
- India, Vietnam
Black Pepper Extract (Piper nigrum) – Piperine 4–98%
Black Pepper extract is produced from the fruit of Piper nigrum (Piperaceae family) and supplied as a standardized extract powder, standardized to Piperine. Available grades: 4%, 45%, 95%, 98%. Typical sourcing: India, Vietnam. For B2B formulation in nutraceuticals & supplements, pharmaceutical.
4%45%95%98%
Specifications
| Botanical name | Piper nigrum |
| Common names | Black pepper |
| Plant family / part | Piperaceae / Fruit |
| Marker compound | Piperine |
| Phytochemical class | Alkaloids › Other alkaloids |
| Available grades | 4%, 45%, 95%, 98% |
| Assay method | HPLC |
| CAS number | 94-62-2 |
| Pharmacopoeia & standards | USP, Ayurvedic Pharmacopoeia of India |
| Form | Standardized Extract |
| Origin | India, Vietnam |
| Pack sizes | Sample (50 g), 250 g, 1 Kg, 5 Kg, 25 Kg; 98% grade: Sample (1 g), 50 g, 250 g, 1 Kg |
| Shelf life & storage | Typically 24 months in sealed original packaging; store cool, dry and away from light |
Formulation focus
- Digestive & Gut Health
Industries
Nutraceuticals & Supplements, Pharmaceutical
Traditional systems: Ayurveda
Documentation
The Technical Data Sheet and Safety Data Sheet (GHS format) can be downloaded from this page; the batch Certificate of Analysis is supplied on request. Confirm the assay method (HPLC, UV or gravimetric) on the CoA, as results differ between methods.
For B2B formulation and research use. Statements have not been evaluated by the FDA or other regulators; this ingredient is not intended to diagnose, treat, cure or prevent any disease.
Same product form