DRAFT  UGANDA STANDARD  
 DUS 2172   
First Edition  
2020 
 
 
 Reference number  
DUS 2172 : 2020 
© UNBS 2020 
  
Chia oil — Specification  
 DUS 2172 : 2020 
ii © UNBS 2020 – All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2018   
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: +256 41 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 2172 :2020 
© UNBS 2020 – All rights reserved  iii 
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade , Industry and 
Cooperatives established under Cap 327 , of the Laws of Uganda , as amended .  UNBS is mandated to co -
ordinate t he elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT  Agreement  of the World Trade O rganisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of key stakeholders 
including government, academia,  consumer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS /TC2, Food and agriculture , 
Subcommittee SC  2, edible oil seeds, fats and oils . 
. DUS 2172 : 2020 
v  
 Chia oil — Specification  
1 Scope   
This Draft Uganda standard specifies the requirement s, sampling and test  methods  of virgin chia (Salvia 
hispanica L. ) oil for human consumption.  
2 Normative references   
The following referenced documents referred to in the text in such a way that some or all of their content 
constitutes requirements 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.  
US EAS 38, Labelling of pre -packaged foods  
AOAC 952.13, Arsenic in food. Silver diethyldithiocarbamate  
CODEX STAN 192, General Standard for Food Additives  
US EAS 38, Labelling of pre -packaged foods — Specification  
US 1659, Material in contact with food – Requirements for packaging materials  
US EAS 39, Hygiene in the food and drink manufacturing industry — Code of practice  
US ISO 660, Animal and vegetable fats and oils — Determination of acid value and acidity  
US ISO 661, Animal and vegetable fats and oils — Preparation of test sample  
US ISO 662, Animal and vegetable fats and oils — Determination of moisture and volatile matter content  
US ISO 3596, Animal and vegetable fats and oils — Determination of unsaponifiable matter — Method using 
diethyl ether extract ion 
US ISO 3657, Animal and vegetable fats and oils — Determination of saponification value  
US ISO 3961, Animal and vegetable fats and oils — Determination of iodine value using diethyl ether 
extraction  
US ISO 5555, Animal and vegetable fats and oils — Sampling  
US ISO 6320, Animal and vegetable fats and oils — Determination of refractive index  
US ISO 6321, Animal and vegetable fats and oils — Determination of melting point in open capillary tubes 
(slip point)  
US ISO 6883, Animal and vegetable fats and oils — Determination of conventional mass per volume (litre 
weight in air)  
US ISO 8294, Animal and vegetable fats and oils — Determination of copper, iron and nickel contents — 
Graphite furnace atomic absorption method  US ISO 5555 , Animal and vegetable fats and  oils -- Sampling   
vi © UNBS 2020 – All rights reserved  
 3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply.  
ISO and IEC maintain terminological databases for use in standardization at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
3.1 
Virgin chiaoil, 
are edible oils obtained  from chia seed  without altering the nature of the oil  
3.2 
Food grade materials  
 
4  Requirements  
4.1 General requirements  
Chia oil shall be  
a) of colour characteristic of the product  
b) free from foreign odour;  
c) free from foreign matter ; and  
d) free from adulterants, separated water and added colouring substances.   
4.2  Specific requirements  
Chia oil shall comply with requirements stipulated in tab le 1 below.  
Table 1: Specific requirements for virgin chia oil  
 
S. No  Characteristics  Requirements  Method of test  
i Moisture and volatile matter at 
105 ˚C, % m/m max.  <0.03 %  US ISO 662  
ii) Relative density (50 oC/ water at 
20 oC ) 0.916 – 0.933  US ISO 6883  
iii) Refractive index, (ND 50 ºC)  1.411 – 1.490  US ISO 6320  
iv Free Fatty Acid (% ), maximum  5.0 US ISO 660  
v Peroxide Value , maximum  20 US ISO 396O  
vi) Saponification value (mg KOH/g, 
oil) 190 – 209 US ISO 3657  
vii) Unsaponifiable matter, g/kg, 
max.  12 US ISO 3596  
viii) Iodine value (Wijs) g/100g, min.  166 - 208 US ISO 3961   
© UNBS 2020 – All rights reserved  vii 
 ix Iron , mg/g, max  4 US ISO 8294  
x Copper, mg/g, max  0.4 
5.  Food additives   
Only the food additives permitted in US CODEX  STAN 192 standards for food additives may be used . 
6  Contaminants  
6.1 Pesticide residues  
Chia oil shall comply with those maximum pesticide residue limits establi shed by the Codex Alimentarius 
Commission for this commodity.  
6.2 Heavy metals  
Chia oil shall comply with those maximum limits specified in Table 2 when tested in accordance with the 
methods specified therein.  
Table 2— Limits for contaminants  for Chia oil  
S/N. Parameter  Limit , max  Test Method  
i Lead (Pb) , mg/kg  0.1 US ISO 12193  
ii Arsenic (As) , mg/kg  0.1 US ISO 2590 / AOAC 952.13  
 
7  Hygiene  
Chia oil shall be produced, processed, handled and stored in accordance with US EAS 39.  
8  Packaging   
Chia oil shall be packaged in food grade containers and sealed in manner  conforming to  to ensure the safety 
and quality requirements specified in this standard are maintained throughout the shelf life of the product   
9  Labelling  
9.1  In addition to the requirements in US EAS 38, the following specific labelling requirements shall apply 
and shall be legibly and indelibly marked  on the container  
a) the name of the product to be declared on the label shall be ― Virgin Chia oil ” or accompanied by t he 
specific name of the nu t/s used ; 
b) name, location and physical address of th e manufacturer;  
c) net contents by weight in metric (` Systeme International') units ; 
d) country of origin ;  
viii © UNBS 2020 – All rights reserved  
 e) lot identification ; 
f) the statement ―Store in a cool dry place and away from contaminants‖ ; 
g) best before da te/expiry date;  
h) date of manufacture ; 
i) storage conditions ; 
j) instructions for disposal of used package ; 
k) list of ingredients ; and  
10  Methods sampling  
Sampling of c hia oil shall be carried in accordance with US ISO 5555   
© UNBS 2020 – All rights reserved  ix 
 Annex A  
 
Informative  
Fatty acid profile  for chia seed oil  
Data on the fatty acid composition of chia seed oil (%) reported in literature  
Fatty acid  1 2 3 4 5 6 7 8 
C12:0  - 0.02 - - - 0.03 - - 
C14:0  - 0.05 0.04 - - 0.06 0.03 - 
C15:0  - - 0.02 - - - - - 
C16:0  7.07 7.15 7.47 5.86 8.56 7.04 6.81 7.1 
C17:0  0.16 - 0.05 - - - 0.05 
 C18:0  2.81 3.31 0.29 2.5 3.38 2.84 4.26 3.24 
C20:0  0.12 0.35 0.15 - 5.07 0.02 0.35 - 
C22:0  - - 0.06 - - - 0.08 - 
C23:0  - - - - - - - - 
C16:1ω7  - 0.03 0.06 - - 0.03 0.06 - 
C17:1ω7  - - - - - - 0.01 - 
C18:1ω7  0.06 - - 0.59 - - - - 
C18:1ω9  5.5 7.19 2.43 6.16 10.24  7.3 7.52 10.53  
C20:1  - - 0.03 - - - 0.15 - 
C22:1ω9  - - - - - - - - 
C18:2ω6  19.84  18.39  20.4 17.67  18.69  18.89  19.88  20.37  
C18:3ω6  - - 0.06 - - - 0.24 - 
C18:3ω3  63.64  63.1 68.52  54.49  54.08  63.79  60.69  59.76  
C20:3ω6  - - 0.01 - - - - - 
C20:4ω6  - - 0.13 - - - - - 
C22:6ω3  - - 0.05 - - - - - 
∑SFA  10.16  10.88  8.08 8.36 17.01  9.99 11.45  10.25  
∑PUFA  89.84  81.49  89.14  71.96  72.77  82.68  80.81  80.13  
P/S 8.85 7.49 11.03  8.61 4.28 8.28 7.06 7.82 
∑ω3/∑ω6  3.21 3.43 3.38 3.13  2.89 3.33 3.03  2.93 
Fatty acid abbreviations are as follows: 12:0, lauric acid; 14:0, myristic acid; 15:0, pentadecylic acid; 
16:0, palmitic acid; 17:0, margar ic acid; 18:0, stearic acid; 20:0, arachidic acid; 22:0, behenic acid;  
x © UNBS 2020 – All rights reserved  
 23:0, tricosylic acid; 16:1ω7, palmitoleic acid; 17:1ω7, margaroleic acid; 18:1ω9, oleic acid; C20:1, 
eicosenoic acid; 22:1ω9, erucic acid; 18:2ω6, linoleic acid; 18:3ω3, linolenic acid ; 20:3ω6, dihomo -
gamma -linolenic acid (DGLA); 20:4ω6, arachidonic acid;  22:6ω3, docosahexaenoic acid (DHA); 
∑SFA = sum of the saturated fatty; ∑PUFA = sum of polyunsaturated fatty acids; ∑ω6 = sum of 
omega -6 fatty acids ( 18:2ω6 ); ∑ω3 = sum of omega -3 fatt y acids ( 18:3ω3 ); 1.  
  
© UNBS 2020 – All rights reserved  xi 
 Bibliography  
[1]  COMMISSION IMPLEMENTING DECISION of 8 December 2014 authorising the placing on the 
market of chia oil (Salvia hispanica) as a novel food ingredient under Regulation (EC) No 258/97 of the 
European Parliament and of t he Council   
xii © UNBS 2020 – All rights reserved  
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act,  and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda National Bureau of Standards.  UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 DUS 1953: 20 20   
 
ICS 67.200.20  
Price based on nn pages  
© UNBS 2020– All rights reserved