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       DRAFT  TANZANIA STANDARD  
 
                        Edible pistachio oil – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                   TANZANIA BUREAU OF STANDARDS  
 
    ©TBS 2022  – All rights reserved  
                                                                                                              
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 Edible Pistachio  oil – Specification  
 
0 Forew ord  
 
Pistachio o il is extracted from the pistachio nut.  It is used in the food industry as a cooking oil , baking  
or  as an ingredients in salad dressing. It is one of traded edible vegetable oil in Tanzania . 
 
This Tanzania Standard  has been prepared to ensure the safety and quality of edible pistachio  oil 
produced domestically , exported  or imported into the country.  
 
In preparation of this  Tanzania  standard considerable help was derived from : 
 
CODEX STAN 210 -1999 ( Revised  2019 ), Codex standard for nam ed vegetable oil s published by the 
Codex Alimentarius Commission . 
 
In reporting the results of a test or analysis made in accordance with this Tanzania Standard, if the 
final value, observed or calculated is to be rounded off, it shall be done in accordanc e with TZS 4.  
 
1 Scope  
 
This Tanzania s tandard specifies  the requiremen ts, sampling  and testing methods  for pistachio oil 
derived from the kernel of pistachio fruit ( Pistacia vera L.)  intended  for human consumption . 
 
2 Normative r eference s 
 
The followin g referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies ; 
 
Codex s tan 192, General standards for food additives               
TZS 4 ,  Rounding off numerical values  
TZS 54 , Animal and Vegetable fats and oils – Sampling  
TZS 76 ,  Methods for determination of arsenic  
TZS 109, Food processing units – Code of hygiene — General  
TZS 26 8, General atomic absorption – Spectro – Photometric method for determination of lead in 
food stuffs  
TZS 538  , Packaging and labeling of foods  
TZS 799 , Foodstuffs – Determination of aflatoxin B1, and the total content of aflatoxins B 1, B2, G1 and 
G2 in cereals, nuts and derived products – Highperformance liquid chromatographic method  
TZS 1313 , Fortified edible oils and fats — Specification  
TZS 1322,  Oils and fats Sampling and test methods – Purity test  
TZS 1324 , Animal and vegetable fats and oils – Determ ination of peroxide value -Iodometric (visual) 
end point determination  
TZS 1325 ,  Animal and vegetable fats and oils - Determination of saponification value  
TZS 1326 ,  Animal and vegetable fats and oils – Determination of moisture and volatile matter  
TZS 1327 ,  Animal and vegetable fats and oils – Determination of iodine value  
TZS 1328 ,  Essential oils – Determination of relative density at 20  °C – Reference method                                                                                                                
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 TZS 1329 ,  Animal and vegetable fats and oils – Determination of refractive index  
TZS 13 31,  Animal and vegetable fats and oils – Determination of acid value and acidity  
TZS 1332 ,  Animal and vegetable fats and oils – Determination of unsaponifiable matter -method using 
diethyl ether extraction  
TZS 1335 ,  Animal and vegetable fats and oils – Determination of copper, iron and nickel content -
graphite furnace atomic absorption  
TZS 1336 ,  Animal and vegetable fats and oils – Determination of insoluble impurities content  
 
3 Term s and definitions  
 
For the purpose of this Tanzania Standard the defi nition s below shall apply;   
 
3.1 edible pistachio oil  
 
oil derived from the kernel of pistachio fruit ( Pistacia vera  L.) intended for human consumptio n.  
 
3.2 virgin pistachio  oil 
 
edible pistachio oil obtained, without altering the nature of the oil, by m echanical procedures, for 
example, expelling or pressing, and the application of heat only. It may have been purified by washing 
with water, settling, filtering and centrifuging only.  
 
3.3 c old pressed  pistachio oil 
 
edible pistachio oil obtained, without  altering the oil, by mechanical procedures only, e.g. expelling or 
pressing, without the application of heat. They may have been purified by washing with water, settling, 
filtering and centrifuging only.  
 
3.4 refined /non -virgin  pistachio  oil 
 
edible pistachio oil obtained, by mechanical procedures and/or solvent extraction and subjected to 
refining processes.  
 
4.Requirements  
 
4.1 General requirements  
 
Edible pistachio  oil shall ; 
a) be free from  foreign and  rancid odour and taste;  
 
b) be clear and free from adulterants,  sediment s, suspended or foreign matter and water  
 
4.2 Specific requirements  
Edible pistachio oil shall comply with  specific requirements  given in Table 1 when tested in 
accordance with the methods specified therein ; 
   
 
 
                                                                                                               
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Table  1- Specific   require ments for edible pistachio  oil 
S. No.  Parameter  Requirement  Test method  
i.  Relative density  (at 15.5˚  C/water 15.5˚  C) 0.915  - 0.920  
 TZS 1328  
  
ii.  Refractive index at  40 o C  
 
Refractive index at 25 o C 1.460  -1.466  
 
1.467 -1.470  TZS 1329  
 
iii.  Sapon ification value, mg KOH/g oil  187 - 196 TZS 1325  
 
iv.  Iodine value  (g I 2/100g)  84 - 98 TZS 1327  
v.  Unsaponifiable matter, g/kg, max.   30 TZS 1332  
vi.   Moisture and matter volatile at 105 o C, % 
m/m, max.  0.2 TZS 1326  
vii.  Insoluble impurities, % m/m, max.  0.05 TZS 1336  
viii.  Soap content, % m/m, max.  0.005  TZS 1322  
ix.  Iron (Fe) mg/kg ,max.   Cold pressed and 
virgin oil:          5  
 
Refined  oil:     1.5 
  TZS 1335  
x.  Copper (Cu) mg/kg ,max.   Cold pressed and 
virgin oil:         0.4  
 
Refined  oil:     0.1  
 TZS 1335  
xi.  Acid value, mg KOH/g Oil, max.  Refined  oil:    0.6  
 
Cold pressed and 
virgin oil:        4 TZS 1331  
xii.  Peroxide value, mEq/kg, max  Refined  oil :10  
 
Cold pressed and 
virgin oil: 15  TZS 1324  
 
5  Food additives  
 
Refined pistachio oil may contain food additives  in accordance with Codex Stan 192. In addition , food 
additives shall not be used  in virgin or cold pressed pistachio oil. 
 
6.  Fortification  
 
Edible pistachio  oil may be fortified in accordance with TZS 1313.  
 
7  Hygiene  
 
Edible pistachio oil shall be pr ocessed, handled and stored in accordance with TZS 109  .                                                                                                               
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8  Contaminants  
 
8.1 Aflatoxin  
 
Aflatoxin level for edible pistachio oil shall not exceed maximum limits as given in Table 2 when tested 
in accordance with test method specified therein:  
                        
                         Table 2 - Aflatoxin limits for edible pistachio oil  
  
S/N Aflatoxin  Maximum limit (  µg/kg)  Method of test  
i) Total aflatoxin  10  TZS 799  
 ii) Aflatoxin B 1 5  
 
 
8.2 Pesticide residues  
Edible pistachio oil shall comp ly with relevant maximum pesticide residue limits established by the  
Codex Alimentarius Commission online data base.  
8.3. Heavy metal  contaminants  
Edible pistachio oil shall comply with the maximum  heavy metal limits as specified in Table 3 . 
Table 3– Maxim um Limits for heavy metal contaminants in edible pistachio  oil 
 
S/No  Contaminant  Maximum limit  Test Method  
i Lead (Pb) mg/kg  
 0.08 TZS 268  
ii Arsenic (As) mg/ kg  
 0.1 TZS 76  
 
9  Packing, Marking and Labelling  
 
Edible pistachio oil shall be packed, ma rked and label led in accordance with TZS 538.  
 
9.1  Pack ing 
 
Edible pistachio oil shall be pack ed in food grade materials  and properly sealed to ensure safety and 
quality requirements of the product  are main tained throughout the shelf life . 
 
9.2    Markin g and label ling 
 
9.2.1 In addition each c ontainer of  edible pistachio  oil shall be legibly and indelibly marked with the 
following information:  
 
a) Name of the product  shall be " pistachio  oil "; 
b) The words virgin or refined shall be declared on the label t o indicate the type of oil  
c) Name, physical address of the manufacturer and/or packer;  
d) Batch or lot number;  
e) Date of manufacturer;  
f) Expiry date;                                                                                                                
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 g) Net weight in Metric unit;  
h) Country of origin;  
i) Storage conditions;  
j) List of ingredients in descending order, includi ng the specific name of additives;  
 
9.2.2 The containers may  also  be marked with the TBS Standards Mark of Quality.  
 
NOTE – The TBS Standards Mark of Quality shall be used by the manufacturers only under licence from TBS. 
Particulars of conditions under  which the licences are granted, may be obtained from TBS.  
 
10 Sampling and Tests  
 
10.1 Sampling  
 
Edible pistachio oil shall be sampled in accordance with  TZS 54.  
 
10.2 Tests  
 
Edible pistachio  oil shall be tested in accordance with the test methods give n in this Tanzania 
standard  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                                                                                                               
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