Piper longum – Pippali
Scientific Name : Piper longum
Common Name : Pippali
Source : Fruit
Composition : Piperine 3.0%
Applications : Aphrodisiac, Anti aging, Indigestion
TECHNICAL SPECIFICATION
PRODUCT |
PEPPER LONG |
| TEST | SPECIFICATION | TESTMETHOD |
| Description /Appearance | Green to Light Brown color powder. | Organoleptic |
| Taste & Odour | characteristic taste & odour | Organoleptic |
| Loss on Drying | NMT 10.0% w/w | USP 37<731> |
| Piperine By HPLC | NLT 10.0% w/w | IH-TM |
|
Total Heavy metals A) Lead B) Arsenic C) Mercury D) Cadmium |
NMT 10 ppm NMT 3.0 ppm NMT 1.0 ppm NMT 0.1 ppm NMT 1.0 ppm |
USP<231> ICP-OES ICP-OES ICP-OES ICP-OES |
|
Microbiology Tests a) Total Aerobic Microbial Count b) Yeast & Mould c) Coli forms d) Salmonella e)Escherichia coli g) Staphylococcus aureus |
NMT 10000 cfu/gm NMT 100 cfu/gm Absent in 10 gram Absent in 10 gram Absent in 10 gram Absent in 10 gram |
USP<2021> USP<2021> IS 5401-2:2012 USP<2022> USP<2022> USP<2022 |
