GSO STANDARD                                                                        GSO 1754 -2/2020  
هيئة التقييس لدول مجلس التعاون لدول الخليج العربية   
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
مشروع مواصفة  نهائي  
Final Draft of Standard FDS  
 
 
 
 
TC05اعداد اللجنة الخليجية رقم  
 
Prepared by GSO Technical Committee No. TC05  
 
 
 
 
GSO 05 FDS 1754 -2:2020  
 
 
الزيوت النباتية المعدة للطعام– الجزء الثاني  
Edible Vegetable Oils – Part II  
 
 
 
 
 
 
I.C.S: 67.100 
 
هذه الوثيقة مشروع لمواصفة قياسية خليجية تم 
توزيعها لإبداء الرأي والملحوظات بشأنها ، لذلك  
فإنها عرضة للتغيير والتبديل،  ولا يجوز الرجوع إليها  
كمواصفة قياسية خليجية إلا بعد اعتمادها من  
الهيئة.   
This document is a draft GSO 
Standard circulated for comments. It 
is, therefore, subject to alteration and 
modification and may not be referred 
to as a GSO Standard until approved 
by GSO.  GSO STANDARD                                                                        GSO 1754 -2/2020  
 
 
تقديم 
 
هيئة التقييس لدول مجلس التعاون لدول الخليج العربية هيئة إقليمية تضم في عضويتها الأجهزة الوطنية  
للمواصفات والمقاييس في دول الخليج العربية، ومن مهام الهيئة إعداد المواصفات القياسية بواسطة لجان 
فنية متخصصة.  
وقد قامت هيئة التقييس لدول مجلس التعاون لدول الخليج العربية ضمن برنامج عمل اللجنة الفنية رقـم   
(5) " قطاع مواصفات المنتجات الغذائية والزراعية " بتحديث اللائحة الفنية الخليجية GSO 1754-2"  
الزيوت النباتية المعدة للطعام– الجزء الثاني "، من قبل دولة قطر، وقد تم إعداد المشروع باللغتين العربية 
والإنجليزية بعد استعراض المواصفات القياسية العربية والأجنبية والدولية والمؤلفات المرجعية ذات الصلة.     
 
وقد اعتمدت هذه المواصفة كلائحة فنية خليجية  في اجتماع مجلس الإدارة رقم ( ) ، الذي عقد بتاريخ  /  
/ هـ ( / / ) على أن تلغى المواصفة رقم GSO 1754-2 :2013   وتحل محلها 
 
 
 
 
 
 
 
 
 GSO STANDARD                                                                        GSO 1754 -2/2020  
Edible vegetable oils - Part II  
 
 
This Gulf standard specification is the second part of the vegetable oil 
specification prepared for food, and is complementary to the first part prepared 
by the State of Qatar and bears the number (GSO 1754:2011) and has been 
adopted as a main  reference in  the preparation of this part.  
 
This Gulf Standard has cancelled and replaced the following Gulf Standards:  
1- Arachis oil  
2- Babassu oil  
3- Coconut oil  
4- Grape -seed oil  
5- Rape -seed oil  
6- Rice bran oil  
7- Sesame -seed oil  
8- Sunflower -seed oil  
9- Sunflower -seed oil (high oleic aci d) 
10- Sunflower -seed oil (mid -oleic acid)  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO STANDARD                                                                        GSO 1754 -2/2020  
 
Edible vegetable oils - Part II  
 
 
1. Scope and field of application : 
This Gulf Standard is concerned with edible vegetable oils mentioned in item (3).  
 
2. Complementary references:  
2.1  GSO 9 “Labeling of prepackaged foodstuffs .” 
2.2  GSO 15 “Methods of sampling edible oils and fats  .” 
2.3  GSO 16 “Physical and chemical methods for testing edible oils and fats .” 
2.4  GSO 17 “Methods of test for permitted food additives in edible oils and fats   - 
Part 1.” 
2.5  GSO 19 “Permitted food additives in edible oils and fats .” 
2.6  GSO 20 “Methods for the determination of contaminating metallic elements in     
       foodstuffs .” 
2.7   GSO 21 “ Hygienic regulations for food plants and their personnel”.  
2.8   GSO 382, 383 “Maximum limits for pesticides residues in agricultural food  
         products - Parts 1,2”.  
2.9      GSO 839 “Food packages - Part 1: General requirements”.  
2.10    GSO 988 “Limits of radioactivity levels permitted in foodstuffs –Part 1”.  
2.11   GSO CAC 193" General Standard for contaminants and toxics in food stuffs".  
2.12    GSO ISO 3960 “ Animal And Vegetable Fats And Oils -Determination Of    
          PeroxideValue -Iodometric (Visual) Endpoint Determination “.  
2.13    GSO ISO 5508 “ Determination of fatty acids in animal and vegetable fats and   
     oils- second part : Analysis by gas - liquid chromatography of methyl esters o f    
     fatty acids “.  
2.14     GSO ISO 5509 “  Animal and vegetable fats and oils – Gas chroma tography of fatty   
      acids methy esters part 2 : Preparation of Methyl Esters of fatty acids“.  
2.15    GSO ISO 6883 “ Animal And Vegetable Fats And Oils -Determination Of     
conventional mass per volume ( “Liter weight in air “) “.  
2.16     GSO ISO 8294 “ Animal And Vegetable Fats And Oils -Determination Of   copper, 
iron and nickel content - Graphite furnace atomic absorption method “.  GSO STANDARD                                                                        GSO 1754 -2/2020  
2.17     GSO ISO 9936 “ Animal And Vegetable Fats  And Oils -Determination Of   
tocopherol and tocotrienol contents by High – Performance liquid chromatography  
“. 
2.18      GSO ISO 12228  “ Animal And Vegetable Fats And Oils -Determination Of   
individual and total sterols content – G C method”.  
 
 
3. Definitions : 
3.1 Edible vegetable oil: 
 foodstuffs which are composed primarily of glycerides of 
fatty acids being obtained only from vegetable sources. They may contain small  
amounts of other lipids such as phosphatides,of unsaponifiable constituents and of 
free fatty acids naturally present in the fat or oil.   
 
3.1.1 Arachis oil (peanut oil; groundnut oil) is derived from groundnuts (seeds of 
Arachis hypogaea L.).  
 
3.1.2 Babassu oil is derived from the kernel of the fruit of several varieties of the 
palm Orbignya spp.  
 
3.1.3 Coconut oil is derived from the kernel of the coconut (Cocos nucifera L.).  
 
3.1.4 Grapeseed oil is derived from the seeds of the grape (Vitis vinifera L.).  
 
3.1.5 Rapeseed oil (turnip rape oil; colza oil; ravison oil; sarson  oil: toria oil) is 
produced from seeds of Brassica napus L., Brassica rapa L., Brassica juncea L. and 
Brassica tournefortii Gouan species.  
 
3.1.6 Rice bran oil (rice oil) is derived from the bran of rice (Oryza sativa L).  
 
3.1.7 Sesameseed oil (sesame oil ; gingelly oil; benne oil; ben oil; till oil; tillie oil) is 
derived from sesame seeds (seeds of Sesamum indicum L.).  
 
3.1.8 Sunflowerseed oil (sunflower oil) is derived from sunflower seeds (seeds of 
Helianthus annuus L.).  
 
3.1.9 Sunflowerseed oil - high oleic acid (high oleic acid sunflower oil) is produced 
from high oleic acid oil -bearing seeds of varieties derived from sunflower seeds 
(seeds of Helianthus annuus L.).  
 GSO STANDARD                                                                        GSO 1754 -2/2020  
3.1.10 Sunflowerseed oil - mid oleic acid (mid -oleic acid sunflower oil) is produced 
from mid -oleic acid oil -bearing sunflower seeds (seeds of Helianthus annuus L.).  
 
 
3.2 Virgin oils  
 are obtained, without altering the nature of the oil, by mechanical procedures, e.g. 
expelling or pressing, and the application of heat only. They may have b een purified 
by washing with water, settling, filtering and centrifuging only.  
 
3.3 Cold pressed oils  
are 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.  
 
4 Characteristics :  
The following characteristics shall be met in edible vegetable oils  in item ( 3) : 
 
4.1 Edible veg etable oil shall be free from pig fat and free from other animal fats 
and its derivatives . 
4.2 Edible vegetable oil shall be free from other oils and mineral . 
4.3 Edible vegetable oil taste and odors shall be normal and characteristics of the  
oil, and free from foreign odor , taste and rancidity.  
4.4 The production shall be carried out according to Gulf Standard mentioned in 
item (2.7).  
4.5 Humidity and volatile substances should be determined  at 105°C.  
4.6 Oleic acid content in high oleic acid safflower  oil shall not less than 75 % oleic  
acid (as % of Total fatty acids).  
4.7 The physical and chemical characteristics for edible vegetable oils shall be  
according Table No. (1).  
4.8 The composition of fatty acids for food -prepared vegetable oils as determine d by 
chromatographic analysis of liquid gas should be from real samples (percentage of 
total fatty acids) shall be as in Table No. (2).  GSO STANDARD                                                                        GSO 1754 -2/2020  
4.9 Levels of desmethylsterols in cured vegetable oils as % of total sterols  Shall be 
shown in Table (3 ).  
4.10 Levels o f tocopherols and tocotrienols in crude vegetable oils (mg/kg) Shall  
be shown in Table (4).  
4.11 Food additives  : 
4.11.1  No food additives are permitted  to be added to food for raw oils (virgin ) or 
cold press oils  . 
4.11.2 The materials are permitted to be added for oils and food fats according to the 
Gulf standard specification mentioned in item (5.2).   
4.11.3 The following additives are permitted to be add to edible vegetable oils  as 
mentioned in item (3.1) : 
 
Item Additive  Maximum level  INS No.  
4.11.3.1  Flavors  : Natural or synthetic 
flavors are  permitted to 
add according to Gulf 
Standard mentioned in  
item 2.5.   
4.11.3.2  Antioxidants :  
 
- Ascorbyl palmitate  
- Ascorbyl  stearate  500 ppm Singly or in  
combination   
304 
305 
- Tocophermol, d - alphae - 
- Tocopherol  concentrate,mixed  
- -Tocopherol, dl -alpha - 300 ppm singly or in  
compination  307a 
307b 
307c  
- Propyl gallate  100 ppm  310 
- Tertiary butylated  
hydroxylquinone (TBHQ)  120 ppm  319 
- Butylated hydroxyanisole 
(BHA)  175 ppm  320 
- Butylated hydroxytoluene 
(BHT)  75 ppm  321 GSO STANDARD                                                                        GSO 1754 -2/2020  
- Any combination of gallates, 
BHA ,BHT or TBHQ)  not to exceed 200 mg/kg 
within individual limits   
- Lecithin  GMP  322 (i)  
- Dilauryl thiodiproprionate  200 mg/kg  389 
4.11.3.3  Antioxidant synergists  :  
 
- Citric acid  GMP  330 
- Sodium dihydrogen citrate  GMP  331 (i)  
- Trisodium citrate  GMP  331( i ii) 
- Tripotassium citrate  GMP  332 (ii)  
- Tricalcium citrate  GMP  333(iii)  
- Isopropyl citrates   
100 mg/kg (Singly or in 
combination)  384 
- Citric and fatty acid esters of 
glycerol  472c  
4.11.3.4  Anti-foaming agents (oils for deep  frying)  : 
- Polydimethylsiloxane  10 mg/kg  900a  
 -    
 -    
 
 
4.12 Quality characteristics for vegetable oils shall be as follows:  
Item  Characterisitics  Maximum level  
4.12.1  Matter volatile at 105°C  0.2 % m/m  
4.12.2  Insoluble impurities  0.05 % m/m  
4.12.3  Soap content  0.005 % m/m  
4.12.4  Iron (Fe):  
-Refined oils  
-Virgin oils  
1.5 mg/kg  
5.0 mg/kg  
4.12.5  Copper (Cu) : 
-Refined oils  
-Virgin oils   
0.1 mg/kg  
0.4 mg/kg  
4.12.6  Acid value  
-Refined oils  
-Cold pressed and virgin oils   
0.6 mg KOH/g Oil  
4.0 mg KOH/g Oil  
4.12.7  Peroxide value:  
-Refined oils  
 
-Cold pressed and virgin oils   
up to 10 milliequivalents 
of active oxygen/kg oil  
 GSO STANDARD                                                                        GSO 1754 -2/2020  
up to 15 milliequivalents 
of active oxygen/kg oil  
 
 
 
4.13    Composition characteristics:  
4.13.1   The arachidic and higher fatty acid content of arachis oil should not exceed 
48g/kg.  
4.13.2    The Reichert values for coconut  should be in the rages (  6 - 8.5 ) , and 
babassu oils should be in the ( 4.5 - 6.5). 
4.13.3    The Polenske values for coconut  should be in the rages  ( 13-18 )  and 
babassu oils should be in the ranges ( 8-10 ). 
4.13.4   The Baudouin test should be positive for sesame  seed oil.  
4.13.5   The gamma oryzanols in crude rice bran oil should be in the range of            
( 0.9-2.1 % ) . 
 
4.14       The pesticides residues  shall not exceed to what mentioned in Gulf 
Standard  stated in item (  2.8 ). 
4.15       The radionuclide limits in the product shall be comply to what mentioned 
in Gulf  Standard stated in Item (2.1 0) . 
4.16       The contaminating metallic elements in the product shall be comply to what 
mentioned in Gulf Standard stated in Item (2. 6) . 
4.17       The contaminants and toxics  in the product shall be comply to what 
mentioned in Gulf Standard stated in Item (2. 11) . 
 
 
5           Packaging, transportation and storage:  
 
             The following shall be met during Packaging, transportation and storage:  
 
5.1         Packaging:  
The oils shall be packed in healthy containers made from harm less   
materials and does not affect on its characteristics< the container  shall  
be clean, dry, free from any foreign odor, not previously used, with  
tight covers and shall be comply with Gulf  Standards stated in Item  
(2.9).  
 GSO STANDARD                                                                        GSO 1754 -2/2020  
5.2         Transportation : 
The transportation shall be carried out by means protect the containers  
From  damage and contamination . 
 
5.3         Storage:  
                 The containers shall be stored at room temperature (25οC) in good ventilation  
stores, far from direct sun light and the sources of heat and contamination.  
6       . Labeling  : 
             Without prejudice to what mentioned in Gulf Standard stated in 
item  ( 2.1 )  the following shall be Declared  on the label:  
6.1      Name  of the vegetable oil according to the item ( 3)  
6.2      Additives  and its added content.  
6.3      Expiration date in an un -coded manner ( Month - year ).  
 
7.      Sampling : 
         Samples shall be taken according with Gulf Standard stated in item   
         (2.2).   
8.     Methods of examination and test : 
        The following tests shall be carried out on the representative  
        sample taken  according to item (7) to determine its  complying with  
this Standard : 
8.1     Detection of Lard mineral and vegetable oils, and the 
determination of relative density  and apparent density , refractive  
index, saponification value, acid value, iodine value,  
unseasonable  matter , peroxide value , volatile  -Matter, insoluble 
impurities, soap content and Halphen test shall be carried out 
according  to Gulf Standard stated in item (2.3).  
 
8.2     Detection and determination of permissible additives to the oils 
shall be carried  out according to Gulf Standard stated in item   
(2.4) . GSO STANDARD                                                                        GSO 1754 -2/2020  
8.3     Determination of contaminant metallic elements shall be carried 
out according to  Gulf Standard stated in item  (2.6.)  
8.4     Determination of free fatty acids of the oil shall be carried out 
according to Gulf  Standard stated in items (2.1 3, 2.14). 
8.5      Determination Of  PeroxideValue  of the oil shall be carried out 
according to Gulf Standard stated in items (2. 12). 
8.6      Determination Of conventional mass per volume of the oil shall 
be carried out according to Gulf Standard stated in items (2.1 5). 
8.7      Determination Of copper, iron and nickel content of the oil shall 
be carried out according to Gulf Standard stated in items (2.1 6). 
8.8      Determination Of tocopherol and tocotrienol contents of the oil 
shall be carried out according to Gulf Standard stated in items 
(2.17). 
8.9      Determination Of individual and total sterols content of the oil 
shall be carried out according to Gulf Standard stated in items 
(2.18). 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO STANDARD                                                                        GSO 1754 -2/2020  
 
 
 
 
Index  
 
 
 
 
 
 
 
 
     GSO STANDARD                                                                          1754 -2/2020                                                                                                                      
   Table 1: Physical and c hemical characteristics of crude vegetable oils  
 
 Arachis oil  Babassu 
oil Coconut oil  Grape -
seed oil  Rape -
seed oil  Rice bran 
oil Sesame -
seed oil  Sunflower -
seed oil  Sunflower -
seed oil 
(high oleic 
acid)  Sunflower -
seed oil 
(mid -oleic 
acid)  
Relative 
density  0.909 
– 
0.920 
at 200C  0.914 
– 
 0.917 
at 250C 0.908 
- 
0.921 
at 40ºC  0.920 
- 
0.926 
at 20ºC  0.910 
- 
0.920 
at 20ºC  0.910  
– 
0.929  0.915  
-  
0.924  
at 20ºC  
 0.918 
- 
0.923 
at 20ºC  0.909 
- 
0.915 
at 25oC  0.914 
- 
0.916 
at 20ºC  
Refractive 
index 
(ND 40ºC)  1.460 
– 
1.465  1.448 
 - 
1.451  1.448  
- 
1.450  1.467  
- 
1.477  1.465  
- 
1.469  1.460  
 –  
1.473  1.465  
- 
1.469  1.461  
-  
1.468  1.467 
- 
1.471 
at 25oC  1.461 
- 
 1.471 
at 25ºC  
Saponification 
value 
(mg KOH/g oil)   
187 –  196 245 -256  
248-265  
188-194 168-181 180 – 199 186-195 188-194 182-194 190-191 
Iodine value  77 – 107  10 - 18 6.3-10.6 128-150 94-120 90-115 104-120 118-141 78-90 94-122 
Unsaponifiable 
matter (g/kg)  ≤ 10  ≤ 12 ≤ 15 ≤  20 ≤ 20 ≤65 ≤ 20 ≤ 15 ≤ 15 ≤ 15 
 
 
 
 
 
 
 
 
 
 
     GSO STANDARD                                                                          1754 -2/2020                                                                                                                      
Table 1: Fatty acid composition of vegetable oils  ( expressed as percentage of total fatty acids)  
 
Fatty 
acid Arachis 
oil Babassu 
oil Coconut 
oil Grape -
seed oil  Rape -
seed oil  Rice 
bran oil  Sesame -
seed oil  Sunflower -
seed oil  Sunflower -
seed oil 
(high oleic 
acid)  Sunflower -
seed oil 
(mid -oleic 
acid)  
C 6:0  ND ND ND -0.7 ND ND ND ND ND ND ND 
C 8:0  ND 2.6-7.3 4.6-10.0 ND ND ND ND ND ND ND 
C 10:0  ND 1.2-7.6 5.0-8.0 ND ND ND ND ND ND ND 
C 12:0  ND-0.1 40.0-55.0 45.1-53.2 ND ND ND -0.2 ND ND-0.1 ND ND 
C 14:0  ND-0.1 11.0-27.0 16.8-21.0 0.3-ND ND -0.2 ND -1.0 ND-0.1 ND-0.2 ND-0.1 ND-1 
C 16:0  5.0-14.0 5.2-11.0 7.5-10.2 5.5-11.0 1.5-6.0 14-23 7.9-12.0 5.0-7.6 2.6-5.0 4.0-5.5 
C 16:1  0.2-ND ND ND ND -1.2 ND -3.0 ND-0.5 ND-0.2 ND-0.3 ND-0.1 ND-0.05 
C 17:0  ND-0.1 ND ND ND -0.2 ND -0.1 ND ND-0.2 ND-0.2 ND-0.1 ND-0.05 
C 17:1  ND0.1  ND ND ND -0.1 ND -0.1 ND ND-0.1 ND-0.1 ND-0.1 ND-0.06 
C 18:0  1.0-4.5 1.8-7.4 2.0-4.0 3.0-6.5 0.5-3.1O  0.9-4.0 4.5-6.7 2.7-6.5 2.9-6.2 2.1-5.0 
C 18:1  35.0-80 9.0-20.0 5.0-10.0 12.0-28.0 8.0-60.0 38-48 34.4-45.5 14.0-39.4 75-90.7 43.1-71.8 
C 18:2  4.0-43.0 1.4-6.6 1.0-2.5 58.0-78.0 11.0-23.0 21-72 36.9-47.9 48.3-74.0 2.1-17 18.7-45.3 
C 18:3  ND-0.5 ND ND- 0.2 ND -1.0  5.0-13.0 0.1-2.9 0.2-1.0 ND-0.3 ND-0.3 ND-0.5 
C 20:0 0.7-2.0 ND ND -0.2 ND -1.0 ND -3.0 ND-0.9 0.3-0.7 0.1-0.5 0.2-0.5 0.2-0.4 
C 20:1  0.7-3.2 ND ND -0.2 ND -0.3 3.0-15.0 ND-0.8 ND-0.3 ND-0.3 0.1-0.5 0.2-0.3 
C 20:2  ND ND ND ND ND -1.0 ND ND ND ND ND 
C 22:0  1.5-4.5 ND ND ND -0.5 ND -2.0 ND-1.0 NN-1.1 0.3-1.5 0.5-1.6 0.6-1.1 
C 22:1  ND -0.6 ND ND ND -0.3 >2.0-60.0 ND ND ND-0.3 ND-0.3 ND 
C 22:2  ND ND ND ND ND -2.0 ND ND ND-0.3 ND ND-0.09 
C 24:0  0.5-2.5 ND ND ND -0.4 ND -2.0 ND-0.9 ND-0.3 ND-0.5 ND-0.5 0.3-0.4 
C 24:1  ND -0.3 ND ND ND ND -3.0 ND ND ND ND ND 
NOTE : C = Carbon     
ND - non detectable, defined as ≤  0.05%      GSO STANDARD                                                                          1754 -2/2020                                                                                                                      
Table 3: Levels of desmethylsterols  in crude vegetable oils from authentic samples as  
a percentage of total sterols  
 
 
NOTE : ND - Non-detectable, defined as ≤ 0.05%  
  
 
 
 
 
  Arachis 
oil Babassu 
oil Coconut 
oil Grape -
seed oil  Rice 
bran oil  Sesame -
seed oil  Sunflower -
seed oil  Sunflower -
seed oil 
(high oleic 
acid)  Sunflower -
seed oil 
(mid -oleic 
acid)  
Cholesterol  ND-3.8 1.2-1.7 ND-3.0 ND-0.5 ND-0.5 0.1-05 ND-0.7 ND-0.5 0.1-0.2 
Brassicasterol  ND-0.2 ND-0.3 ND-0.3 ND-0.2 ND-0.3 0.1-0.2 ND-0.2 ND-0.3 ND-0.1 
Campesterol  12.0-
19.8 17.7-18.7 6.0-11.2 7.5-14.0 11.0-35.0 10.1-20.0 6.5-13.0 5.0-13.0 9.1-9.6 
Stigmasterol  5.4-13.2 8.7-9.2 11.4-15.6 7.5-12.0 6.0-40.0 3.4-12.0 6.0-13.0 4.5-13.0 9.0-9.3 
Beta -
sitosterol  47.4-
69.0 48.2-53.9 32.6-50.7 64.0-70.0 25.0-67.0 57.7-61.9 50-70 42.0-70 56-58 
Delta -5-
avenasterol  5.0-18.8 16.9-20.4 20.0-40.7 1.0-3.5 ND-9.9 6.2-7.8 ND-6.9 1.5-6.9 4.8-5.3 
Delta -7-
stigmastenol  ND-5.1 ND ND-3.0 0.5-3.5 ND-14.1 0.5-7.6 6.5-24.0 6.5-24.0 7.7-7.9 
Delta -7-
avenasterol  ND-5.5 0.4-1.0 ND-3.0 0.5-1.5 ND-4.4 1.2-5.6 3.0-7.5 ND-9.0 4.3-4.4 
Others  ND-1.4 ND ND-3.6 ND-5.1 7.5-12.8 0.7-9.2 ND-5.3 3.5-9.5 5.4-5.8 
Total sterols 
(mg/kg)  900-
2900  500-800 400-1200  2000 -
7000  10500 -
31000  4500 -
19000  2400 -5000  1700 -5200       GSO STANDARD                                                                          1754 -2/2020                                                                                                                      
Table 4: Levels of tocopherols and tocotrienols in crude vegetable oils from authentic samples (mg/kg ) 
 
 
 Arachis 
oil Babassu 
oil Coconut 
oil Grape -
seed 
oil Rice 
bran 
oil Sesame -
seed oil  Sunflower -
seed oil  Sunflower -
seed oil 
(high oleic 
acid)  Sunflower -
seed oil 
(mid -oleic 
acid)  
Alpha -
tocopherol  49-373 ND ND-17 16-38 49-583 ND-3.3 403-935 400-1090  488-668 
Beta -
tocopherol  ND-41 ND ND-11 ND89  ND-47 ND ND-45 10-35 19-52 
Gamma -
tocopherol  88-389 ND ND-14 ND-73 ND-212 521-983 ND-34 3-30 2.3-19.0 
Delta -
tocopherol  ND-22 ND ND ND-4 ND-31 4-21 ND-7.0 ND-17 ND-1.6 
Alpha -
tocotrienol  ND 25-46 ND-44 18-107 ND-627 ND ND ND ND 
Gamma -
tocotrienol  ND 32-80 ND-1 115-205 142-790 ND-20 ND ND ND 
Delta -
tocotrienol  ND 9-10 ND ND-3.2 ND-59 ND ND ND ND 
Total 
(mg/kg)  170-1300  60-130 ND-50 240-410 191-2349  330-1010  440-1520  450-1120  509-741 
 
NOTE:  ND - Non-detectable.  
 
     GSO STANDARD                                                                          1754 -2/2020                                                                                                                      
 
 
 
REVENCES  
 
 
CODEX STANDARD FOR NAMED VEGETABLE OILS  
CODEX -STAN 210 (Amendments 2019 )