ISO 11027:2026

Pepper and pepper oleoresins — Determination of piperine content — Method using high-performance liquid chromatography

This document specifies a method for the determination of piperine content of peppers (Piper nigrum Linnaeus), whole or ground, as well as their extracts (Oleoresins) by high performance liquid chromatography. This method also enables the separation and, if necessary, the determination of the other alkaloids of pepper (isochavicine, isopiperine and piperittin).

Poivres, oléorésines de poivres — Détermination de la teneur en pipérine — Méthode par chromatographie en phase liquide à haute performance

General Information

• Status: Published
• Publication Date: 03-Mar-2026
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
• Drafting Committee: ISO/TC 34/SC 7 - Spices, culinary herbs and condiments
• Current Stage: 6060 - International Standard published
• Start Date: 04-Mar-2026
• Due Date: 15-Oct-2026
• Completion Date: 04-Mar-2026

Relations

• Revises: ISO 11027:1993 - Pepper and pepper oleoresins — Determination of piperine content — Method using high-performance liquid chromatography
• Effective Date: 19-Oct-2024

Overview

ISO 11027:2026, Pepper and pepper oleoresins - Determination of piperine content - Method using high-performance liquid chromatography, is an international standard developed by ISO. This document outlines a precise method to determine the piperine content in black pepper (Piper nigrum Linnaeus), whether whole or ground, as well as in pepper oleoresins. The prescribed technique employs high-performance liquid chromatography (HPLC) for accurate quantification and, if required, the separation and determination of additional alkaloids present in pepper, such as isochavicine, isopiperine, and piperittin.

Key Topics

• Scope of Application:

  • Applicable to whole or ground black pepper and pepper oleoresins.
  • Suitable for food laboratories, spice processors, and quality control environments.

• Method Overview:

  • Involves extraction with ethanol (for both whole and ground pepper), or dilution (for oleoresins).
  • Analysis is performed using HPLC, a method noted for its precision and reproducibility.

• Calibration and Calculation:

  • Utilizes a reference piperine solution to generate a calibration curve.
  • Direct measurement through the peak area in chromatograms.

• Repeatability and Precision:

  • Ensures repeatability with a coefficient of variation less than or equal to 5%.

• Reporting:

  • Calls for clear sample identification, reference to the standard, description of deviations, test date, and result reporting.

Applications

ISO 11027:2026 holds significant practical value for various sectors in the food industry:

• Spice Processors and Exporters:
  Ensures uniformity and reliability in quantifying piperine content, supporting quality assurance and labeling accuracy for black pepper and its extracts.

• Food Manufacturers:
  Assists in ingredient standardization, formulation consistency, and regulatory compliance when incorporating pepper products into food items.

• Quality Control and Regulatory Bodies:
  Provides a scientifically validated testing protocol, essential for inspections, inter-laboratory comparisons, and standard compliance verification.

• Laboratories:
  Supports method validation, routine analyses, and research by establishing standardized conditions for the determination of piperine and related alkaloids.

• Pepper Oleoresin Producers:
  Facilitates accurate characterization of extracts, enhancing product development and marketability through rigorous analytical practices.

Related Standards

ISO 11027:2026 references and complements several other key standards in spice analysis:

• ISO 948 – Spices and condiments – Sampling
  Provides guidance on obtaining representative samples for testing.

• ISO 2825 – Spices and condiments – Preparation of a ground sample for analysis
  Sets out procedures for sample preparation to ensure analytical reliability.

• ISO 5564 – Black pepper and white pepper, whole or ground – Determination of piperine content – Spectrophotometric method
  Specifies an alternative spectrophotometric approach, suitable for users without access to HPLC facilities.

These related standards form part of an integrated approach to spice quality assurance, facilitating harmonized laboratory practices and supporting international trade in pepper products.

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By adopting ISO 11027:2026, organizations can benefit from a rigorous, internationally recognized method for piperine determination, enhancing product quality, laboratory credibility, and market access in the global spice industry.

Standards Content (Sample)

International
Standard
ISO 11027
Second edition
Pepper and pepper oleoresins —
2026-03
Determination of piperine content
— Method using high-performance
liquid chromatography
Poivres, oléorésines de poivres — Détermination de la teneur en
pipérine — Méthode par chromatographie en phase liquide à
haute performance
Reference number
© ISO 2026
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Published in Switzerland
ii
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
4.1 Ground pepper .1
4.2 Whole pepper .1
4.3 Oleoresins of pepper .1
5 Reagents . 2
6 Apparatus . 2
7 Calibration method . 3
7.1 Reference solution .3
7.2 Calibration curve .3
7.3 Calculation of the response factor, K .3
8 Sampling . 3
9 Preparation of test sample . 3
9.1 Peppers in powder form .4
9.2 Whole peppers .4
9.3 Oleoresins of peppers .4
10 Procedure . 4
10.1 Test portion .4
10.1.1 Peppers, whole or ground .4
10.1.2 Oleoresins of pepper .4
10.2 Determination .4
11 Calculation . 5
11.1 Peppers, whole or ground .5
11.2 Oleoresins of pepper .5
12 Repeatability . 5
13 Test report . 5
Annex A (informative) Typical chromatograms. 6
Bibliography . 7

iii
Foreword
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This document was prepared by Technical Committee ISO/TC 34, Food products, Committee Subcommittee
SC 7, Spices, culinary herbs and condiments.
This second edition cancels and replaces the first edition (ISO 11027:1993), which has been technically
revised.
The main changes are as follows:
— the references have been updated and usage of the term s
...