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Black Pepper Oleoresin (Piper nigrum) – Volatile Oil 2–20%
Piper nigrum
- Marker compound
- Volatile oil
- Standardisation
- 2–20% (Clevenger (volatile oil))
- Assay method
- Clevenger (volatile oil)
- Plant part
- Fruit
- Origin
- India, Vietnam
Black Pepper Oleoresin (Piper nigrum) – Volatile Oil 2–20%
Black Pepper extract is produced from the fruit of Piper nigrum (Piperaceae family) and supplied as an oleoresin, standardized to Volatile oil. Available grades: Typical 2–20%. Typical sourcing: India, Vietnam. For B2B formulation in nutraceuticals & supplements, cosmetics & personal care, food & beverage.
Typical 2–20%
Specifications
| Botanical name | Piper nigrum |
| Common names | Black pepper |
| Plant family / part | Piperaceae / Fruit |
| Marker compound | Volatile oil |
| Phytochemical class | Volatile oil constituents › Monoterpenes & aromatic volatiles |
| Available grades | Typical 2–20% |
| Assay method | Clevenger (volatile oil) |
| 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
- Flavour & Fragrance
- Digestive & Gut Health
Industries
Nutraceuticals & Supplements, Cosmetics & Personal Care, Food & Beverage
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