What is BS 4585-12-Determination of the piperine content of pepper about?
BS 4585 is a British standard on methods of test for spices and condiments that discusses the determination of the piperine content of pepper to detect the pungency of the pepper.
BS 4585-12 is the twelfth part of the BS 4585 series that specifies a spectrophotometric method for the determination of the piperine content of black or white pepper (Piper nigrum L.), in whole or in ground form.
The method under BS 4585-12 seeks to optimize several variables to define procedures and provide a common measure of the pungency of pepper.
Who is BS 4585-12-Determination of the piperine content of pepper for?
BS 4585-12 on the determination of the piperine content of pepper is useful for:
- Pepper manufacturers
- Food scientists
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use BS 4585-12-Determination of the piperine content of pepper?
Piperine content is the quantity of pungent compounds (piperine and its analogues) in the product, determined by the specified procedure and expressed as a percentage by mass. Piperine, along with its isomer chavicine, is the alkaloid responsible for the pungency of black pepper and long pepper.
BS 4585-12 provides you with guidance on apparatus, sampling, the procedure for preparation of test sample, expression of results, test report, etc.
The spectrophotometric method and procedure provided by BS 4585-12 assist you in the determination of the piperine content of pepper, improving the quality and subsistence of pepper and ensuring a reduction of insulin resistance, anti-inflammatory effects, and improvement of hepatic steatosis.
With obedience and compliance to BS 4585-12, you can enhance pepper’s effectiveness and efficacy, create new products, and launch them successfully in a global market.
