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Black Pepper Oleoresin (Piper nigrum) – Piperine 40–50%
Piper nigrum
- Marker compound
- Piperine
- Standardisation
- 40–50% (HPLC)
- Assay method
- HPLC
- Plant part
- Fruit
- Origin
- India, Vietnam
Black Pepper Oleoresin (Piper nigrum) – Piperine 40–50%
Black Pepper extract is produced from the fruit of Piper nigrum (Piperaceae family) and supplied as an oleoresin, standardized to Piperine. Available grades: Typical 40–50%. Typical sourcing: India, Vietnam. For B2B formulation in nutraceuticals & supplements.
Typical 40–50%
Specifications
| Botanical name | Piper nigrum |
| Common names | Black pepper |
| Plant family / part | Piperaceae / Fruit |
| Marker compound | Piperine |
| Phytochemical class | Alkaloids › Other alkaloids |
| Available grades | Typical 40–50% |
| Assay method | HPLC |
| Pharmacopoeia & standards | USP, Ayurvedic Pharmacopoeia of India |
| Form | Oleoresin |
| Origin | India, Vietnam |
| Pack sizes | Sample (50 g), 250 g, 1 Kg, 5 Kg, 25 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
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