ISO 11027-1993 PDF

Full title and description

ISO 11027:1993 — Pepper and pepper oleoresins — Determination of piperine content — Method using high-performance liquid chromatography. This International Standard specifies an HPLC-based analytical procedure to determine the piperine content of ground pepper, whole pepper and pepper oleoresins and allows separation (and, when needed, quantification) of other pepper alkaloids such as isochavicine, isopiperine and piperitin.

Abstract

ISO 11027:1993 defines a laboratory method for extraction and chromatographic quantification of piperine, the principal pungent alkaloid in Piper species, using high-performance liquid chromatography. The procedure covers sample preparation (grinding or dilution for oleoresins), extraction (typically with ethanol under reflux in national adoptions), calibration with piperine standards, chromatographic separation and peak measurement to report piperine content as a percentage or mass per sample. The standard is intended for quality control, specification and comparative analysis of pepper raw material and concentrates.

General information

• Status: Published / Valid (International Standard).
• Publication date: July 1993 (1993‑07; edition 1).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.220.10 — Spices and condiments.
• Edition / version: Edition 1 (1993).
• Number of pages: 5 pages (concise method standard).

Scope

Gives a validated laboratory procedure for the determination of total piperine in black pepper (whole or ground) and in pepper oleoresins by high-performance liquid chromatography (HPLC). The scope includes sample preparation, extraction, chromatographic separation and calibration to allow accurate reporting of piperine content and to separate related alkaloids where required. The method is aimed at analytical and quality‑control laboratories in the spices and food ingredients sector.

Key topics and requirements

• Sample preparation: grinding of whole pepper or appropriate dilution of oleoresins; measures to protect light‑sensitive solutions.
• Extraction: solvent extraction (commonly ethanol under reflux in national adoptions) to recover piperine from the matrix.
• Chromatography: quantification by HPLC with validated calibration using piperine reference solutions; national implementations describe typical mobile phases and detection wavelengths.
• Separation and identification: method enables separation of piperine from other pepper alkaloids (e.g., isochavicine, isopiperine, piperitin) so that piperine can be reported without interference.
• Calibration and validation: use of piperine standards to prepare calibration curves, repeatability checks and limits of detection/quantification as part of routine QC.
• Reporting: expression of results as percentage (w/w) or mass per unit sample, with details of extraction and chromatographic conditions recorded.

Typical use and users

Used by food‑analysis laboratories, spice processors and packers, oleoresin manufacturers, exporters/importers of pepper, regulatory and standards bodies, and research groups studying spice chemistry or nutritional/pharmacological properties of piperine. The standard supports product specification, quality control, regulatory compliance and comparative testing between batches or suppliers.

Related standards

Standards in the same ICS area (spices and condiments) are commonly used together with ISO 11027 for broader specification and testing, for example: ISO 948 (sampling of spices and condiments), ISO 959‑1/959‑2 (pepper specifications), ISO 1108 (determination of non‑volatile ether extract), ISO 6571 (volatile oil content), and other ISO methods for spice analytes or HPLC‑based determinations. National adoptions (regional standards or national equivalents) may reproduce ISO 11027 with implementation details.

Keywords

ISO 11027, pepper, pepper oleoresin, piperine, HPLC, high‑performance liquid chromatography, spice analysis, ICS 67.220.10, quality control, analytical method.

FAQ

Q: What is this standard?

A: ISO 11027:1993 is an International Standard that specifies an HPLC method for determining the piperine content of ground pepper, whole pepper and pepper oleoresins.

Q: What does it cover?

A: It covers sample preparation, extraction (commonly ethanol extraction under reflux in national implementations), chromatographic separation, calibration using piperine standards and reporting of piperine content; it also allows separation of related alkaloids so piperine can be quantified without interference.

Q: Who typically uses it?

A: Analytical and regulatory laboratories, spice and oleoresin manufacturers, food ingredient quality teams, testing laboratories for export/import checks, and researchers working on spice chemistry.

Q: Is it current or superseded?

A: The 1993 edition is published and listed as the active International Standard. ISO records show the 1993 edition as published and periodically reviewed; a revised edition (ISO/DIS 11027) has been developed in ISO’s revision process (draft stage), indicating planned revision activity while the 1993 text remains the normative published method until superseded. Users should check with the national or ISO catalogue for the latest revision status before use.

Q: Is it part of a series?

A: ISO 11027 is part of ISO/TC 34/SC 7 work on spices and condiments and sits alongside other ISO standards for spices (sampling, specifications and analytical methods). It is not a multi‑part standard itself (single‑part, edition 1, 1993) but is used together with other spice standards in the ICS 67.220.10 family.

Q: What are the key keywords?

A: Piperine; pepper; pepper oleoresin; HPLC; spice analysis; ISO 11027; piperidine alkaloids; quality control.