Piperine

Description

Piperine is identified by CAS 94-62-2, molecular formula C17H19NO3 and molecular weight 285.14 g/mol. UNII U71XL721QK; ChEBI 28821; InChIKey MXXWOMGUGJBKIW-YPCIICBESA-N. Boiling Point: 498.00 to 499.00 °C. @ 760.00 mm Hg; Melting Point: 129 °C; Solubility: 0.04 mg/mL at 18 °C.

Identification

CAS Registry Number	94-62-2
PubChem CID	638024
Molecular formula	C17H19NO3
Molecular weight	285.14 g/mol
IUPAC name	(2E,4E)-5-(1,3-benzodioxol-5-yl)-1-piperidin-1-ylpenta-2,4-dien-1-one
InChIKey	MXXWOMGUGJBKIW-YPCIICBESA-N
UNII (FDA)	U71XL721QK
ChEBI ID	CHEBI:28821
FEMA number	2909
JECFA number	1600

Computed Descriptors

Molecular Weight	285.34
XLogP3	3.5
Hydrogen Bond Donor Count	0
Hydrogen Bond Acceptor Count	3
Rotatable Bond Count	3
Exact Mass	285.13649347
Monoisotopic Mass	285.13649347
Topological Polar Surface Area	38.8
Heavy Atom Count	21
Formal Charge	0

Physical & Chemical Properties

Boiling Point	498.00 to 499.00 °C. @ 760.00 mm Hg
Melting Point	129 °C
Solubility	0.04 mg/mL at 18 °C
Vapor Pressure	0.00000013 [mmHg]

Physical description & handling notes

• Light yellow to yellow solid with a pungent odor; [Reference #1] Light yellow solid; [Sigma-Aldrich MSDS]
• Solid
• Virtually colourless white crystals; Aroma reminiscent of pepper
• Very slightly soluble in water; Soluble in ether, oils
• Soluble (in ethanol)
• 176.0 Ų [M+H]+ [CCS Type: DT; Buffer gas: N2; Ionization: APCI+; Dataset: TOXCAST; Source Identifier: DTXSID3021805]

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Spice No safety concern at current levels of intake when used as a flavouring agent

GHS Hazard Classification

Reported hazard statements	H301 (93.4%)

Documented Uses

• Obtained from black pepper and used in brandy (pungent taste) and as an insecticide; [Merck Index] Used as a repellent (unpleasant odor and taste) for dogs, cats, ground hogs, squirrels, skunks, and raccoons; [Reference #1] Used as a flavoring agent; [FDA]
• Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
• Flavoring Agents -> JECFA Flavorings Index
• Information on 1 consumer products that contain Piperine in the following categories is provided:
• 2,4-Pentadien-1-one, 5-(1,3-benzodioxol-5-yl)-1-(1-piperidinyl)-, (2E,4E)-: ACTIVE
• Breast Feeding; Lactation; Milk, Human; Cytochrome P-450 Enzyme Inhibitors

Synonyms

piperine; 94-62-2; 1-Piperoylpiperidine; Piperin; Bioperine; Piperoylpiperidine; FEMA No. 2909; DTXSID3021805; (2E,4E)-5-(1,3-benzodioxol-5-yl)-1-piperidin-1-ylpenta-2,4-dien-1-one; piperidine, 1-[(2E,4E)-5-(1,3-benzodioxol-5-yl)-1-oxo-2,4-pentadienyl]-; (2E,4E)-5-(2H-1,3-benzodioxol-5-yl)-1-(piperidin-1-yl)penta-2,4-dien-1-one; NSC-21727; U71XL721QK; N-[(E,E)-Piperoyl]piperidine; 1-Piperoyl-piperidine; Piperidine, 1-(5-(1,3-benzodioxol-5-yl)-1-oxo-2,4-pentadienyl)-, (E,E)-

Frequently Asked Questions

What are the CAS number and molecular formula of Piperine?

CAS 94-62-2; molecular formula C17H19NO3; molecular weight 285.14 g/mol.

What other names is Piperine known by?

piperine, 94-62-2, 1-Piperoylpiperidine, Piperin, Bioperine, Piperoylpiperidine.

What is the regulatory status of Piperine?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.

Is Piperine classified as hazardous?

Hazard statements reported: H301.

What are the key physical properties of Piperine?

Boiling Point: 498.00 to 499.00 °C. @ 760.00 mm Hg; Melting Point: 129 °C; Solubility: 0.04 mg/mL at 18 °C; Vapor Pressure: 0.00000013 [mmHg].

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.