ISO 5564-1982 PDF

Full title and description

ISO 5564:1982 — Black pepper and white pepper, whole or ground — Determination of piperine content — Spectrophotometric method. An International Standard that specifies a spectrophotometric procedure for extracting and measuring piperine (the principal pungent compound) to provide a common measure of pepper pungency.

Abstract

This standard defines a laboratory procedure based on collaborative international studies: extraction of pungent compounds from whole or ground Piper nigrum with ethanol, followed by spectrophotometric measurement (at 343 nm) to determine piperine content. The method standardizes sample preparation and analytical conditions to produce comparable piperine results for quality control and research.

General information

• Status: Published (confirmed following ISO systematic review).
• Publication date: November 1982 (Edition 1, 1982). Implementation date commonly given as 1 November 1982.
• Publisher: International Organization for Standardization (ISO), prepared by ISO/TC 34/SC 7.
• ICS / categories: 67.220.10 (Spices and condiments).
• Edition / version: Edition 1 (1982).
• Number of pages: 2 (concise method sheet).

Scope

Specifies a spectrophotometric method for the determination of piperine content in black and white pepper (Piper nigrum L.), in either whole or ground form. The procedure covers sample preparation (reference to standard sample grinding/preparation), ethanol extraction of pungent compounds, measurement of absorbance at 343 nm, and calculation/reporting of piperine concentration expressed on the appropriate sample basis.

Key topics and requirements

• Principle: ethanol extraction of piperine followed by spectrophotometric measurement at 343 nm.
• Sample preparation requirements (ground or whole sample handling) and references to relevant ISO sampling/preparation standards.
• Reagents and apparatus: solvent (ethanol), spectrophotometer settings, reference solutions and blanks.
• Calibration and calculation: use of calibration/reference standards to convert absorbance to piperine content and expression of results.
• Quality considerations: reproducibility and comparability informed by international collaborative studies; attention to moisture, sample homogeneity and extraction efficiency.
• Normative references: related ISO methods for sample preparation, moisture determination and sampling are cited in the standard as required supporting documents.

Typical use and users

Used by food and spice testing laboratories, spice processors and exporters, quality control departments, research institutions studying spice chemistry, and regulatory authorities concerned with labeling and quality specifications for pepper. Typical applications include routine quality checks, comparative pungency assessments and specification verification for trade.

Related standards

Commonly referenced ISO documents for complementary procedures include ISO 2825 (preparation of a ground sample for analysis), ISO 939 (determination of moisture content — entrainment method) and ISO 948 (sampling). National adoptions and translations of ISO 5564 exist in several countries; the standard is managed within ISO/TC 34/SC 7 (spices, culinary herbs and condiments).

Keywords

piperine, black pepper, white pepper, Piper nigrum, spectrophotometric method, ethanol extraction, pungency, spice analysis, ISO 5564, quality control, ISO/TC 34.

FAQ

Q: What is this standard?

A: ISO 5564:1982 is an international method specifying a spectrophotometric procedure to determine the piperine content of black and white pepper (whole or ground).

Q: What does it cover?

A: It covers sample handling (ground or whole), extraction of piperine with ethanol, spectrophotometric measurement at 343 nm, calibration and calculation of piperine content, and quality considerations needed to obtain comparable results.

Q: Who typically uses it?

A: Food and spice testing laboratories, spice traders and producers, quality assurance teams, research laboratories, and regulatory bodies involved in spice standards and labeling.

Q: Is it current or superseded?

A: The 1982 edition is the published (Edition 1) text. It has been subject to ISO systematic review and has been confirmed (remains the current valid edition following review activity).

Q: Is it part of a series?

A: It is part of the body of ISO standards for spices and condiments developed by ISO/TC 34/SC 7 and is commonly used alongside other ISO methods for sampling and sample preparation (for example ISO 2825, ISO 939 and ISO 948).

Q: What are the key keywords?

A: Piperine, black pepper, white pepper, spectrophotometry, ethanol extraction, pungency, spice analysis, quality control.