The black pepper and its alcoholic extract

Abrantes Bueno, Laura

The alcoholic extract of 100 samples of black pepper from unknown origin and 16 samples cultivated in Brazil was determined. The arithmetical mean of the first group was 9.20 %. From the second group the following results were obtained: maximum 11.23%; minimum 7.15%; arithmetical mean 9.10%. The Food Regulation of the State of São Paulo requires a minimum of 15% of alcoholic extract for black pepper. However, we never reached such high results in 116 samples. Thus, we suggest a change in our Regulation to a minimum of 8% of alcoholic extract, based on the dry sample.