Black Pepper Oil Property

Boiling point:

166 °C(lit.)

alpha 

Angular rotation: -1 to -23°

Density 

0.873 g/mL at 25 °C(lit.)

vapor pressure 

1.93hPa at 25℃

refractive index 

n20/D 1.483(lit.)

FEMA 

2845 | PEPPER, BLACK, OIL (PIPER NIGRUM L.)

Flash point:

130 °F

form 

Liquid

Odor

at 100.00 %. warm spicy black pepper

Odor Type

spicy

optical activity

[α]20/D 25°, neat

LogP

4.83

CAS DataBase Reference

8006-82-4

EPA Substance Registry System

Oils, black pepper (8006-82-4)

Safety

Hazard Codes 

Xi

Risk Statements 

10-36/37/38

Safety Statements 

16-26-36

RIDADR 

UN 1993 3/PG 2

WGK Germany 

3

RTECS 

EC3450000

Hazardous Substances Data

8006-82-4(Hazardous Substances Data)

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H226Flammable liquid and vapour

H315Causes skin irritation

H319Causes serious eye irritation

H335May cause respiratory irritation

Precautionary statements

P261Avoid breathing dust/fume/gas/mist/vapours/spray.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

Black Pepper Oil Chemical Properties,Usage,Production

Chemical Properties

(Black) Pepper oil and (black) pepper oleoresin are obtained from the black pepper Piper nigrum L. (Piperaceae). Pepper oil is produced by steam distillation of whole or crushed fruits. The oil is an almost colorless to bluish-green liquid with a characteristic odor, reminiscent of pepper, but without the pungency of the spice.
d²⁰₂₀ 0.864–0.880/0.861–0.876/0.861–0.885/0.864–0.884; α²⁰_D ?18 ° to ?7 °/?17 ° to ?8 °/?17 ° to ?6 °/?18 ° to +20 ° (oils of India/Sri Lanka/Indonesia/ Madagascar); solubility: 1 vol in max. 3 vol of 95% ethanol (all types).
The oil contains mainly mono- and sesquiterpene hydrocarbons such as sabinene, α- and β-pinene, limonene, 3-carene and caryophyllene being the main constituents. The particular composition varies with the origin.
Pepper oleoresin is produced by solvent extraction and, unlike the oil, contains the principal pungent compound, piperine [94-62-2], along with some essential oil.

Chemical Properties

Obtained by steam distillation of dried, unripe fruit. The yield ranges between 1 and 2.6%. Pepper essential oil has a characteristic odor of pepper and a relatively mild taste.

Physical properties

It is an almost colorless to slightly greenish liquid. It is soluble in most fixed oils, mineral oil and propylene glycol. It is sparingly soluble in glycerin.

Uses

The cosmetic application of black pepper oil is unclear, though it may be used on skin inflammations and superficial wounds. This oil is obtained from a small-grain black pepper shrub found primarily in the hilly parts of Jamaica.

Uses

Pungently aromatic condiment in foods.

Definition

Extractives and their physically modified derivatives. Piper nigrum, Labiatae.

Essential oil composition

The main constituents of the oil include alpha- and beta-pinene, beta-caryophyllene, l-limonene, d-hydrocarveol, piperidine and piperine.

Biochem/physiol Actions

Piperine, a major component of black pepper extracts, shown to have potential for inhibiting fat cell formation.