DRAFT UGANDA STANDARD FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 300 
First  Edition  
2013-mm-dd 
 
 Reference number  
FDUS EAS 300: 2013 
© UNBS 201 3 
  
Edible groundnut oil — Specification  
 DRAFT UGANDA STANDARDFDUS EAS 300: 2013 
ii                © UN BS 2013 - 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 2013 
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 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 DRAFT UGANDA STANDARDFDUS EAS 3 00: 2013 
© UNBS  2013 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and 
Industry established under Cap 3 27, of the Laws of Uganda. UNBS is mandated to co-ordinate the 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/SPS Agreements of the World Trade Organisation (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 representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
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. 
This Final Draft Uganda Standard, FDUS EAS 300: 2013, Edible groundnut oil  — Specification , is identical 
with and has been reproduced from an East African  Standard , EAS 300: 2013 , Edible groundnut  oil — 
Specification , and is being proposed for adoption as a Uganda Standard.  
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
  DRAFT UGANDA STANDARD FDEAS 300:2013 
ICS 67.200.10 
© EAS 2013                                                                                                                          Second Edition 2013 
 
FINAL DRAFT EAST AFRICAN STANDARD 
Edible groundnut oil — Specification 
EAST AFRICAN COMMUNITY DRAFT UGANDA STANDARDDRAFT UGANDA STANDARDFDEAS 300:2013 
ii © EAC  2013 – All rights reserved  
 Copyright notice 
This EAC document is copyright-protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC. 
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community 2013  — All rights reserved 
East African Community  
P.O.Box 1096 
Arusha 
Tanzania 
Tel: 255 27 2504253/8 
Fax: 255 27 2504481/2504255 
E-mail: eac@eachq.org 
       Web: www.eac-quality.net 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be persecuted DRAFT UGANDA STANDARDFDEAS 300:2013 
© EAC 2013 – All rights reserved  iii 
 Contents Page 
Foreword ............................................................................................................................................................  iv 
1 Scope  ................................ ................................ ................................ ................................ ...................... 1 
2 Normative references  ................................ ................................ ............................................................  1 
3 Terms and definitions  ................................ ................................ ...........................................................  2 
4 Quality and compositional requirements ................................ ............................................................  2 
5 Fortification  ................................................................ ................................ ................................ ............ 3 
6 Food additives  ................................................................ ................................ ................................ ....... 3 
7 Hygiene  ................................ ................................ ................................ ................................ ................... 5 
8 Contaminants  ................................................................ ................................ ................................ ......... 5 
9 Packaging  ................................ ................................ ................................ ................................ ............... 6 
10 Labelling  ................................ ................................ ................................ ................................ ................. 6 
11 Sampling  ................................ ................................ ................................ ................................ ................ 6 
Annex A (normative)  Test for the presence of Bellier turbidity .................................................................... 7  
Annex B (informative)  GLC Fatty acid composition ...................................................................................... 9  
 
 DRAFT UGANDA STANDARDFDEAS 300:2013 
iv © EAC  2013 – All rights reserved  
 Foreword 
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.   
The Committee is composed of representatives of the National Standards Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. Draft East African Standards 
are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments 
received are discussed and incorporated before finalization of standards, in accordance with the procedures 
of the Community. 
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
FDEAS 300 was prepared by Technical Committee EASC/ TC/015, Oil Seeds, Edible Fats and Oils.  
This second edition cancels and replaces the first edition (EAS 30 0:2000), which has been technically revised. 
 
 
 DRAFT UGANDA STANDARDFINAL DRAFT EAST AFRICAN STANDARD  FDEAS 300:2013  
 
© EAC 2013 – All rights reserved  1 
 Edible groundnut oil — Specification 
1 Scope 
This Final Draft East African Standard specifies the requirements and methods of sampling and test for edible 
groundnut oil derived from seeds of Arachis hypogaea L.  (groundnuts, peanuts). The standard does not apply 
to groundnut oil intended for further processing in order to render it suitable for human consumption. 
2 Normative references 
The following 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 
EAS 38, General standard for labelling of pre-packaged foods  
EAS 39, Code of practice for hygiene for food and drink manufacturing industries  
EAS 57- 2, Groundnuts (peanuts) — Specification — Part 2: Roasted groundnuts 
EAS 103, Schedule for permitted food additives  
EAS 767, Fortified edible oils and fats — Specification   
ISO 660, Animal and vegetable fats and oils  Determination of acid value and acidity  
ISO 661, Animal and vegetable fats and oils  Preparation of test sample  
ISO 662, Animal and vegetable fats and oils  Determination of moisture and volatile matter content  
ISO 663, Animal and vegetable fats and oils  Determination of insoluble impurities content 
ISO 2590, General method for determining of arsenic — Diethyldithiocarbamate photometric method  
ISO 359 6, Animal and vegetable fats and oils  Determination of unsaponifiable matter — Method using 
diethyl ether  
ISO 3657, Animal and vegetable fats and oils  Determination of saponification value  
ISO 3960, Animal and vegetable fats and oils  Determination of peroxide value — Iodometric (visual) 
endpoint determination  
ISO 3961, Animal and vegetable fats and oils  Determination of iodine value  
ISO 5555, Animal and vegetable fats and oils  Sampling  
ISO 6320, Animal and vegetable fats and oils  Determination of refractive index  DRAFT UGANDA STANDARDFDEAS 300:2013 
2 © EAC  2013 – All rights reserved  
 ISO 6883, Animal and vegetable fats and oils  Determination of conventional mass per volume (litre weigh t 
in air) 
ISO 8294, Animal and vegetable fats and oils  Determination of copper, iron and nickel contents — Graphite 
furnace atomic absorption method 
ISO 10539, Animal and vegetable fats and oils  Determination of alkalinity   
ISO 12193, Animal and vegetable fats and oils  Determination of lead by direct graphite furnace atomic 
absorption spectroscopy  
ISO 15305, Animal and vegetable fats and oils  Determination of Lovibond colour  
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply.  
3.1  
edible groundnut oil  
foodstuff which is composed primarily of glycerides of fatty acids obtained from seeds of Arachis hypogaea  L. 
It is also referred to as edible peanut oil and edible arachis oil. 
3.2 
virgin groundnut oil  
edible oil obtained, without altering the nature of the oil, by mechanical 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 
non–virgin (refined) groundnut oil  
edible oil obtained by mechanical procedures and/or solvent extraction and subjected to refining processes to 
adopt it specially for use in food products 
3.4 
cold pressed groundnut oil 
edible oil obtained , without altering the nature of the oil by mechanical procedures, for example expelling or 
pressing, without the application of heat. It may have been purified by washing with water, settling, filtering 
and centrifuging only 
3.5 
food grade packaging material 
packaging material, made of substances which are safe and suitable for the intended use and which will not 
impart any toxic substance or undesirable odour or flavour to the product 
4 Quality and compositional requirements 
4.1 Raw material 
The raw material shall be groundnuts complying with EAS 57-2. 
4.2 General requirements 
Edible groundnut oil shall: DRAFT UGANDA STANDARDFDEAS 300:2013 
© EAC 2013 – All rights reserved  3 
 a) be clear and free from adulterants, sediments, and any other foreign matter, separated water and 
added colouring;  
b) be free from foreign and rancid odour and taste; 
c) be free from admixture with other oils and when tested according to Bellier turbi dity test (see Annex A) 
at 39 º C – 41 ºC shall be turb id; and  
d) not contain substances originating from micro-organisms in amounts which may be toxic. 
4.3 Compositional requirements 
Edible groundnut oil shall comply with the requirements specified in Table 1.  
Table 1   Compositional requirements of edible groundnut oil 
S. No.  Characteristic  Requirement  Test method  
i) Moisture and matter volatile at 105 oC, % 
m/m, max.  0.2 ISO 662  
ii) Insoluble impurities, % m/m , max.  0.05 ISO 66 3 
iii) Soap content, % m/m , max . 0.005  ISO 10539  
iv) Relative density ( 20 °C/ water at 20 ° C )  0.912 - 0.920  ISO 6883  
v) Refractive index, 40 ° C 1.460 – 1.465  ISO 6320  
vi) Saponification value , mg KOH/g oil  187 – 196 ISO 3657  
vii) Iodine value  (Wij’s)  80 – 107 ISO 3961  
viii) Colour, units in a 25.4 mm Lovibond cell, 
max. Red:  4.0 
Yellow : 35 ISO 15305  
ix) Unsaponifiable matter, g/kg, max.  10  ISO 3596  
x) 
Acid value, mg KOH/g oil, max.  Non virgin oil:   0.6  
Virgin oil:   4  ISO 660  
xi) Peroxide value, mEq peroxide oxygen/kg oil, 
max.  10  ISO 3960  
xii) Arachidic acid and hi gh fatty acids content, 
mg/kg, min.  48 ISO 660  
 
5 Fortification 
Edible groundnut oil may be fortified in accordance to EAS 767. 
6 Food additives 
6.1 General 
Food additives shall not be used virgin or cold pressed oils. In other forms the additives may be used subject 
to Table 2, 3 and 4. DRAFT UGANDA STANDARDFDEAS 300:2013 
4 © EAC  2013 – All rights reserved  
 6.2 Flavours 
Natural flavours and their identical synthetic equivalents, and other synthetic flavours may be used, except 
those which are known to represent a toxic hazard.  
6.3 Antioxidants 
Antioxidants specified in Table 2 may be used. 
Table 2 — Antioxidants 
INS No. Antioxidant  Maximum  limit 
304 Ascorbyl Palmitate  500 mg/kg ( singly or in 
combination)  305 Ascorbyl Stearate  
307a  Tocopherol, d -alpha -  
300 mg/kg ( singly or in 
combination )  307b  Tocopherol concentrate,  mixed  
307c  Tocopherol, dl -alpha  
310 Propyl gallate  100 mg/kg  
319 Tertiary butyl hydroquinone (TBHQ)  120 mg/kg  
320 Butylated hydroxyanisole (BHA)  175 mg/kg  
321 Butylated hydroxytoluene (BHT)  75 mg/kg  
Any combination of gallates, BHA, BHT, and /or TBHQ  Not to exceed 200 mg/kg within 
individual  limits  
389 Dilauryl thiodipropionate  200 mg/kg  
 
6.4 Antioxidant synergists 
Antioxidant synergists specified in Table 3 may be used. 
Table 3 — Antioxidant synergists 
INS No.  Antioxidant synergist  Maxim um Limit  
330 Citric acid  
GMP  331(i)  Sodium dihydrogen citrate  
331(iii)  Trisodium citrate  
384 Isopropyl citrates  100 mg/kg ( singly or in 
combination)  472c  Citric and fatty acid esters of glycerol  
 
6.5 Antifoaming agents (deep frying oil) 
Antifoaming agents specified in Table 4 may be used. DRAFT UGANDA STANDARDFDEAS 300:2013 
© EAC 2013 – All rights reserved  5 
 Table 4 — Antifoaming agent 
INS No. Antifoaming agent  Maximum limit 
900a  Polydimethylsiloxane  10 mg/kg  
7 Hygiene 
Edible groundnut oil shall be produced, prepared and handled in accordance with EAS 39. 
8 Contaminants 
8.1 Pesticide residues  
Edible groundnut oil shall comply with those maximum pesticide residue limits established by the Codex 
Alimentarius Commission for this commodity.  
NOTE Where the use of certain pesticides is prohibited by some Partner States, it should be notified to all Partner 
States accordingly. 
8.2 Other contaminants  
Edible groundnut oil shall comply with those maximum limits specified in Table 5. 
Table 5 — Limits for contaminants in groundnut oil 
S. No.  Contaminant  Maximum level  Meth od of t est 
i) Iron, mg/kg  Virgin:   5 
Non virgin:  1.5  
 
ISO 8294  
 ii) Copper, mg/kg  Virgin:   0.4 
Non virgin:  0.1 
iii) Nickel, mg/kg  0.1 
iv) Lead, mg/kg  0.1 ISO 12913  
v) Arsenic, mg/kg  0.1 ISO 2590  
 
8.3 Aflatoxin 
Aflatoxin limits for groundnut shall comply with the limits specified in Table 6. 
Table 6 — Aflatoxin limits for groundnut oil 
S. no  Characteristic  Limit  Method of test  
i) Total aflatoxin content, ppb, max.  15 ISO 16050  
ii) Aflatoxin B1, ppb  5 DRAFT UGANDA STANDARDFDEAS 300:2013 
6 © EAC  2013 – All rights reserved  
 9 Packaging  
Edible groundnut oil shall be packaged in food grade containers and sealed in manner to ensure the safety 
and quality requirements specified in this standard are maintained throughout the shelf life of the product. 
10 Labelling 
In addition to the labelling requirements  in EAS 38, the following shall be indicated : 
a) the name of the product shall be ‘Groundnut oil’ , ‘Peanut oil’ or ‘Arachis oil’ ; and 
b) the words ‘Virgin’, ‘non virgin’ or ‘refined’  shall be declared on the label to indicate the type of oil .  
Where groundnut oil has been subject to any process of esterification or to processing which alters its fatty 
acid composition or its consistency, the name of the product or any synonym shall not be used unless 
qualified to indicate the nature of the product.  
11 Sampling 
Sampling shall be carried in accordance with ISO 5555 and samples prepared for testing according to ISO 
661. DRAFT UGANDA STANDARDFDEAS 300:2013 
© EAC 2013 – All rights reserved  7 
 Annex A 
(normative) 
 
Test for the presence of Bellier turbidity 
A.1 Principle 
Oils containing long chain saturated fatty acids give a precipitate at a particular temperature which is specific 
for the oil when their alcoholic soap solution is treated with dilute acetic acid solution and 70% ethyl alcohol. 
A.2 Apparatus 
A.2.1 Conical flask , 100 mL capacity with cork  
A.2.2 Thermometer, 0.60 ºC calibrated to read 0.5 ºC  
A.2.3 Water bath 
A.3 Reagent 
A.3.1 Purified/rectified spirit , Reflux 1.2 L of rectified spirit for 30 min in a distillation flask with 10 g of 
caustic potash and 6 g of granulated aluminium (or aluminium foil pieces). Distil and collect 1 L after 
discarding the first 50 mL. Use this purified rectified spirit for preparation of all the reagents. 
A.3.2 Alcohol 70 % (by volume ),  Dilute the purified rectified spirit with the requisite quantity of distilled 
water and adjust the strength to 70 % (v/v) by specific determination. The specific gravity of 70 % alcohol at 
15.5 oC is 0.8898.  The final strength should be the checked accurately. 
A.3.3 Alcohol potassium hydroxide, 1.5 N. Dissolve 8.5 g potassium hydroxide in 100 mL purified 
rectified spirit. It is preferable to keep this solution in a dark colour bottle. 
A.3.4 Dilute acetic acid : Mix one volume of glacial acetic acid with two volumes of distilled water. 
A.3.5 Phenolphthalein indicator , dissolve 0.5 g of phenolphthalein in 50 mL of purified  rectified spirit and 
mix the solution with 50 mL of distilled water. 
A.4 Procedure 
A.4.1 Measure with the aid of a pipette 1 mL of the filtered sample of oil in a flat-bottom 100-mL conical 
flask (preferably with a long neck), add 5 mL of 1.5 N alcoholic potassium hydroxide and saponify completely 
by heating over a boiling water-bath using an air condenser (about 1.3 m long) to avoid loss of alcohol as far 
as possible. Complete saponification usually takes about 10 min. 
A.4.2 During saponification swirl the flask several times. Cool, add 0.1 mL of phenolphthalein indicator, 
neutralize exactly by adding carefully dilute acetic acid and then add an extra amount of 0.4 mL (accurately 
measured).  
A.4.3 Add 50 mL of 70 % alcohol and mix. Fit a thermometer (0 oC to 60 oC reading to 0.5 oC, accurately 
calibrated) into the flask, with the aid of a velvet cork in such a way that the bulb of the thermometer is 
immersed in the liquid but does not touch the bottom of the flask.  DRAFT UGANDA STANDARDFDEAS 300:2013 
8 © EAC  2013 – All rights reserved  
 A.4.4 Heat the flask gently over the water-bath until the temperature reaches 50 oC and the solution is clear. 
Allow the flask to cool in air with frequent shaking until the temperature falls gradually to 40 oC (in case of pure 
groundnut oil turbidity appears at 39 oC to 41 oC).  
A.4.5 Then, cool the flask with constant shaking by occasional immersion in a cooling bath maintained at 15 
oC (± 1 oC) so that the temperature at which the first distinct turbidity appears which is the turbidity 
temperature. This turbidity temperature is confirmed by a little further cooling which would result in deposition 
of the precipitate. 
A.4.6 Dissolve the precipitate by gently heating the contest to 50 oC over water-bath again cool as 
described above and make a duplicate determination of the turbidity temperature. The mean of the two values 
is taken as the true turbidity temperature. Duplicate shall agree within ± 0.5 oC. 
It is essential that stirring is continuous and moderate while the contests are being cooled in the cooling bath. 
Violent shaking or agitation should be avoided, as it will affect the result adversely. DRAFT UGANDA STANDARDFDEAS 300:2013 
© EAC 2013 – All rights reserved  9 
 Annex B 
(informative) 
 
GLC Fatty acid composition 
When required the fatty acid profile should be determined by Gas Liquid Chromatography. Ranges of fatty 
acids are given in Table A.1 for information 
Table A.1 —  GLC Fatty acid composition 
Carbon 
Configuration  
C14 
C14:0  
C16:0  
C16:1  
C17:0  
C17:1  
C18:0  
C18:1  
C18:2  
C18: 3  
C20:0  
C20:1  
C22:0  
C22:1  
C24:0  
Composition, %  
0.4 
0.6 
6.0-16 
1.0 
0.1 
0.1 
1.3-6.5 
35-72 
13-45 
0.3 
1.0-3.0 
0.5-2.1 
1.0-5.0 
0.3 
0.5-3.0 
Samples falli ng outside the GLC fatty acid range are not compliant with the standard.  
 
 DRAFT UGANDA STANDARDDRAFT UGANDA STANDARDFDEAS 300:2013    
 
© EAC 2013  – All rights reserved