Black Pepper Oil

Synonym(s):Piper Nigrum

CAS NO.：8006-82-4
Molecular Weight: 0
MDL number: MFCD01635834
EINECS: 616-894-6
Update Date: 2025-01-27 09:38:02

What is Black Pepper Oil?

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.

The Uses of Black Pepper Oil

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.

The Uses of Black Pepper Oil

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.

Properties of Black Pepper Oil

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℃
FEMA	2845 \| PEPPER, BLACK, OIL (PIPER NIGRUM L.)
refractive index	n20/D 1.483(lit.)
Flash point:	130 °F
form	Liquid
Odor	at 100.00 %. warm spicy black pepper
optical activity	[α]20/D 25°, neat
CAS DataBase Reference	8006-82-4
EPA Substance Registry System	Oils, black pepper (8006-82-4)

Safety information for Black Pepper Oil

Signal word	Warning
Pictogram(s)	Flame Flammables GHS02 Exclamation Mark Irritant GHS07
GHS Hazard Statements	H226:Flammable liquids H315:Skin corrosion/irritation H319:Serious eye damage/eye irritation H335:Specific target organ toxicity, single exposure;Respiratory tract irritation
Precautionary Statement Codes	P261:Avoid breathing dust/fume/gas/mist/vapours/spray. P305+P351+P338:IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.