التقييس لدول مجلس التعاون لدول الخليج العربية  هيئة  
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
 
 
 
 
 
 
Final  draft  
 
GSO /FDS 1754/201 4   
 
 
 
 
الزيوت النباتية المعدة للطعام – الجزء الأول  
Edible vegetable oils  - Part 1  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
ICS:  67.200  
   
 
 
 
 
 
 
Edible v egetable oils - Part 1  
 
 
 
 
 
 
 
 
 
 
 
Date of GSO Board of Directors' Approval   :  / /143 h ( / /201 ) 
Issuing Status  : Technical regulation  
 
 
 
 
 
 
 
 
 
 
 GSO 1754/201 4 GSO STANDARD  
 
 
1 
 Foreword 
 
GCC Standardization Organization (GSO) is a regional Organization which consists of the 
National  Standards Bodies of GCC member States. One of GSO main functions is to issue 
Gulf Standards /Technical regulations through specialized technical committees (TCs).  
GSO through the technical program of committee TC No (5) "Technical committee for 
standards of food and agriculture products" has updated the GSO Technical regulation  No. : 
GSO 1754/20 12 "Edible vegetable oils - Part 1 " The Draft Technical regulation  has been 
prepared by State of Qatar  .  
This Technical regulation  has been approved by GSO Board of  Directors in its meeting No.(  ), 
held on  / /143 h ( / /201 ), The approved standard will replace and supersede the standard No. 
(GSO 1754/20 12) .   
 
 GSO 1754/201 4 GSO STANDARD  
 
 
2 
 Edible vegetable oils - Part 1  
 This Gulf Standard has cancelled and replaced the following Gulf Standar ds: 
1. GSO 115 “ Edible soybean oil”  
2. GSO 114 “Edible maize oil”.  
3. GSO 229 “Edible palm oil”.  
4. GSO 484 “Edible palm oil”.  
5. GSO 974 “Edible muster seeds oil”.   
6. GSO 1074 “Edible Rapeseed oil - low erucic acid”.  
7. GSO 1365 “Edible safflower seed”.  GSO 1754/201 4 GSO STANDARD  
 
 
3 
 Edible vegetable oil s- Part 1  
 
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 fa ts”. 
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 “M ethods for the determination of contaminating metallic elements in 
foodstuffs”.  
2.7  GSO 21 “Hygienic regulations for food plants and their personnel”.  
2.8              GSO 150 -2" Expiration dates for food products - Part 2: Voluntary expiration             
                    dates".   
2.9  GSO 382, 383 “Maximum limits for pesticides residues in agricultural food 
products - Parts 1,2”.  
   2.10        GSO 839 “Food packages - Part 1: General requirements”.  
2.11  GSO 988 “Limits of radioactivity levels permitt ed in foodstuffs –Part 1”.  
2.12           GSO 998" Methods for detection of permissible radionuclide's limits in food - Part                    
                   1: Gamma spectrometry analysis: A -Cs 134, C s 137".  
2.13            GSO 1863" Food packages - Part 2: Plastic container s:  General requirements"  . 
2.14 GSO ISO 5508 “Animal and vegetable oils and fats - Part 2: Analysis by gas 
chromatography of methyl esters of fatty acids”.  
2. 15  GSO ISO 5509 “Animal and vegetable oils and fats - Preparation of methy l esters 
of fatty acids ”.  
2.16             GSO CAC 193" General Standard for contaminants and toxics in food stuffs".  
2.17              Gulf Standards which the Organization shall be approved concerning 
with:                     
2.17.1         Methods of detection of  lard in  food products  
2.17.2         Methods  for the dete rmination of pesticide residues:  
2.17.2.1        CAc/GL 40  “Portion of commodities to which Codex MRLS apply and which is 
analysed”.  GSO 1754/201 4 GSO STANDARD  
 
 
4 
 2.17.2.2   CAC/GL 40 “Guidelines on good laboratory practice in pesticide residue analysis”.    
 
 
 
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.  
3.2  Cottonseed oil : is derived from the seeds of various cultivated species of 
Gossypium spp  
3.3  Sunflower seed oil (sunflower oil) : is derived from  sunflower seeds (seeds of 
Helianthus annuus  L.). 
3.4  Mustard seed oil : is derived from the seeds of white mustard ( Sinapis alba L. or 
Brassica hirta Moench ), brown and yellow mustard ( Brassica juncea (L.) 
Czernajew and Cossen)  and of black    mustard ( Brassica nigra (L.) Koc h) . 
3.5  Palm oil : is derived from the fleshy mesocarp of the fruit of the oil palm (Elaeis 
guineensis).  
3.6  Palm kernel oil : is derived from the kernel of the fruit of the oil palm ( Elaeis 
guineensis).  
3.7   Palm olein: is the liquid  fraction derived from the fractionation of palm oil  
3.8  Palm stearin : is the high -melting fraction derived from the fractionation of palm 
oil. 
3.9              Palm kernel olein: is a liquid fraction derived from fractionation of palm kernel oil  
3.10           Palm kernel stearin:  is a solid fraction derived from fractionation of palm kernel 
oil. 
3.11  Palm superolein : is a liquid fraction derived from palm oil (described above 
produced through a specially controlled crystallization process to achieve an  
iodine value of 60 or higher.  
3. 12  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.  
3.13 Safflower se ed oil (safflower oil; carthamus oil; kurdee oil) : is derived from 
safflower seeds (seeds of Carthamus tinctorious L.).  
3.14 Safflower seed oil - high oleic acid (high oleic acid safflower oil; high oleic acid 
carthamus oil   high oleic acid kurdee oil) is  produced from high oleic acid oil -
bearing seeds of varieties derived from Carthamus tinctorious L.  
3.15  Soya bean oil (soybean oil) : is derived from soya beans (seeds of Glycine max (L.) 
Merr.).  GSO 1754/201 4 GSO STANDARD  
 
 
5 
 3.16  Virgin oil : is 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 been purified by washing    with water, settling, filtering and 
centrifuging only.  
3.17  Cold pressed oil : is 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 character istics shall be met in edible vegetable oils:  
4.1 Edible vegetable 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 mineral  oils contaminants (organic 
hydrocarbons).  
4.3   Edible vegetable oil    taste and odors shall be  normal and  characteristics of the 
oil, and free from foreign odor and taste.  
4.4             The oil  shall be free from rancidity expressive of spoilage.  
4.5  The production shall be carried out according to Gu lf Standard mentioned in item 
(2.7). 
4.6  It shall be produced from sound, clean, free from rancidity, impurities  and 
contaminants  fruits,  seeds, grains  or germs.  
4.7  The appearance of the oil shall be clear and  shall be free from sediments and 
turbidity  at 40°C. 
4.8  The erucic acid content in low - erucic acid rapeseed oil shall not exceed 2% (as % 
of total Fatty acds).  
49   Oleic acid content in high oleic acid safflower oil shall not less than 7 0% oleic 
acid (as % of Total fatty acids).  
 4.10            Temp erature for slip point shall be as follows:  
                  Palm kernel olein                      between 21 to 26°C 
                  Palm kernel stearin                    between 31 to 34°C 
                 Palm olein                                  not more than 24°C 
                  Palm stearin                              not less than 44°C 
                 Palm superoleim                      not more than 19.5°C 
  
   4.11  The physical and chemical characteristics for edible vegetable oil s shall be 
according Table No. (1).  
 4.12  Food additives:  
4.12.1  No food additives are permitted in virgin and cold press oils.  GSO 1754/201 4 GSO STANDARD  
 
 
6 
 4.12.2  The following additives are permitted to add to edible vegetable oils:  
 
 
Item  Additive  Maximum level  INS No.  
4.12.2.1 Flavors  Natural or synthetic flavors are 
permitted to add according to 
Gulf Standard mentioned in 
item 2.5.   
4.12.2.2 Antioxidants:  
a-Ascorbyl palmitate  
b- Ascorbyl stearate   
500 ppm  Singly or in 
combination   
304 
305 
c- Tocopherol concentrate,mixed  
d- Tocophermol, d - alpha - 
e- Tocopherol, dl -alpha -  
  300 ppm singly or in 
compination  307b  
307a  
307c  
f- Propyl gallate                     100 ppm  310 
g- Tertiary butylated 
hydroxylquinone (TBHQ)   
                    120 ppm   
319 
h- Butylated hydroxyan isole (BHA)                      175 ppm  320 
 
i- Butylated hydroxytoluene (BHT)  
 
 
  
                    75 ppm  321 
 
 
200 ppm within individual  
limits   
 
  
 Any combination of f,g,h,I  
j-Dilauryl thiodipropionate                       200 ppm  389 
4.12.2.3 Antioxidant synergists:  
-Citric acid   
GMP   
330 
-Sodium dihydrogen citrate  GMP  331(i)  
-Trisodium citrate  GMP  441(ii)  
-Isopropyl citrates  
  
  100 ppm singly or in 
combination  384 
 
 
472c  -Citric and fatty acid esters of 
glycerol  
4.12.2.4 Antifoaming agents:  
Polydimethylsiloxane   
10 ppm   
900a  
4.13 Fatty acids composition (% of total fatty acids) shall be as in Table No. (2).  
4.14  Quality characteristics for vegetable oils shall be as follows:  
 
 
 GSO 1754/201 4 GSO STANDARD  
 
 
7 
  
 
Item  Characteristics  Maximum level  
4.14.1 Matter volatile at 105οC 0.2 % m/m  
4.14.2 Insoluble impurities  0.05% m/m  
4.14.3 Soap content  0.005% m/m  
4.14.4 
  
  
 
 Iron content:  
Refined oils  
Virgin oils  
Cured palm kernel olein  
Cured palm kernel stearin   
1.5 ppm  
5.0 ppm  
5.0 ppm  
5.0 ppm  
4.14.5 
 
 
 Copper content:  
Refined oils  
Virgin oils  
  
0.1 ppm  
0.4 ppm  
4.14.6 
  
  
  Acid value:  
Refined oils  
Cold pressed and virgin oil  
Virgin palm oils   
 0.6mg KOH/g refined oil  
 4.0 mg KOH/g oil  
10.0 mg KOH/g oil  
4.14.7 
  
 
  Peroxide value:  
Refined oils  
 
Cold pressed a nd virgin oil  
 
  
Up to 10 mill equivalents 
of active oxygen/kg oil  
Up to 15 mill equivalents  
 of active oxygen/kg oil  
 
 
4.15 Composition characteristics:  
4.15.1  The Reichert value for palm kernel oil shall be in range 4 -7. 
4.15.2  The Polenske value for palm kernel oil shall be in range 8 -12. 
4.15.3  The Halphen test for cotton seed oil shall be positive.  
4.15.4         The total carotenoids (as beta -carotene) for unbleashed palm oil, unbleashed palm 
olein and unbleashed palm stearin should be in the rang e 500 - 2000, 550 - 2500 
and 300 - 1500 mg/kg respectively.  
4.15.5  The Crismer value for low erucic acid rapeseed oil should be in the range 67 - 70. 
4.15.6  The concentration of brassicasterol in low erucic acid rapeseed oil should be 
greater than 5% of tota l sterols.  
4.16  The pesticides residues shall not exceed to what mentioned in Gulf Standard 
stated in item (2.9).  
4.17 The radionuclide limits in the product shall be comply to what mentioned in Gulf 
Standard  stated in Item (2.11) .  GSO 1754/201 4 GSO STANDARD  
 
 
8 
 4.18  Contaminant meta llic elements in edible vegetable oils shall not exceed to what 
mentioned in Gulf standard stated in Item (2. 16). 
4.19          Levels of desmethylsterols in cured vegetable oils as % of total sterols  
                Shall be shown in Table (3 ).  
4.20        Levels of tocopherols and tocotrienols in crude vegetable oils (mg/kg) Shall     
                be shown in Table (4 ).  
 
5.  Packaging, transportation and storage:  
                   The following shall be met during Packaging, transportation and stora ge: 
 
5.1  Packaging:  
 The oils shall be packed in healthy containers made from  harm less materials and 
does not affect on its characteristics< the containers shall be clean,  dry, free from 
any foreign odor, not previously used, with tight covers and shall  be comply with 
Gulf Standard s stated in Items (2.10) , (2.13).  
 
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 s (2.1, 2.8) 
the following shall be Declared on the label:  
6.1                Kind of the vegetable oil  according to the definitions mentioned in this Technical 
regulation.  
6.2  Additives  ( it should be one of the permissible additives to edible oils and fats)  
and its added content.  
  
7.  Sampling:  
             Samples shall b e taken according with Gulf Standard stated in item (2.2).  
 
 
 GSO 1754/201 4 GSO STANDARD  
 
 
9 
 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  mineral oils, and the determination of relative density, refractive 
index, saponification value, acid value, iodine value, unsaponifble matter  , 
insoluble impurities, soap content and Halphen test shall be carried out according 
to Gulf Sta ndard 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).  
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. 14, 2.15). 
8.5            Determination of pesticides residues shall be carried out according to Gulf Sta ndard 
stated in Item (2.1 7.2). 
   8.6           Determination of radiation levels shall be carried out according to Gulf Standard 
mentioned in Item (2.1 2) . 
8.7             Detection of lard  shall be carried out according to Gulf Standard mentioned in  Item 
(2.17.1) . 
 
         
 
 
 GSO 1754/201 4 GSO STANDARD  
 
 
8 
 Table No. (1)  
Physical and chemical characteristics  
Characteristic  Cotton 
seed oil  Maize 
oil Mustar
d oil  Palm 
oil Palm  
kernel  
oil  
Palm 
kernel 
olein  
 Palm 
kernel  
stearin  
 
 Palm olein            Palm 
stearin  Palm 
super 
olein  Rape  
seed 
oil(low 
erucic 
acid)  Safflower 
seed oil  Safflower seed 
oil (high oleic 
acid)  Soybean 
oil 
Relative 
density  0.918 -
0.926  
At 20οC 
 0.917 -
0.925  
At 20οC 
 0.910 -
0.921  
At 20οC 
 0.891
-
o.899  
At 
50οC 
 0.899 -
o.914  
At 40οC 
 0.906 - 
0.909  
 
At 40οC 
 
 0.902 - 
0.908  
 
At 40οC 
 
 
 0.899 -
o.920 At 
40οC 
 0.881 - 
0.891  
At 60οC 0.900 - 
0.925  
At 40οC o.914 - 
0.920  
At 20οC 0.922 - 
0.927  
At 20οC 0.913 -0.919  
At 20οC 
0.910 - 
0.916  
At 25οC 0.919 - 
0.925  
At 25οC 
 
Apparent 
density (g/ml)     0.889
- 
0.895 
(50οc)   
  0.904 - 
0.907  
 0.904 - 
0.906  
 0.896 - 
0.898  
At 40οC 0.881 - 
0.885  
At 60οC 0.897 - 
0.920    0.912 - 
0.914  
At 20οC 
  
Refractive 
index (at 40οC) 1.458 -
1.466  1.465 -
1.468  1.461 - 
1.469  1.454
-
1.456
(50οc) 
 
 1.448 - 
1.452  1.451 - 
1.453  
 1.449 - 
1.451  
 1.458 - 
1.460  1.447 - 
1.452  
At 60οC 1.463 - 
1.465  1.465 - 
1.467  1.467 - 
1.470  1.460 -1.464  
At 40οC 
1.466 - 1.470  
At 25οC 
 1.466 - 
1.470  
Saponification 
value(mg 
KOH/g oil)   
189-198  
187-
195  
168- 
184 190- 
209 230- 
254 231- 
244 
 244-255 
 194- 
202 193- 
205 180- 
205 182- 
193 186- 
198 186-194 189-195 
Unsaponifiabl
e matter 
(g/kg)   
≤ 15   
≤ 28   
≤ 15   
≤ 12   
≤ 10   
≤ 15  ≤ 15  
  
≤ 15   
≤ 9  
≤ 13   
≤ 20   
≤ 15   
≤ 10   
≤ 15  
Iodine value  100-123 103- 
135 92- 125 50.0 -
55.0  14.1 - 
21.0   
20-28 4-8.5 
 ≤ 56   
≤ 48   
≥60  
105- 
126  
136-148  
80-100  
124-139 GSO 1754/201 4 GSO STANDARD  
 
 
9 
  
Table No. (2)  
Fatty acids composition (%of total fatty acids)  
Charact
eristic  Cotton 
seed oil  Maize 
oil Must
ard 
oil Palm 
oil Palm 
kernel 
oil Palm olein  Palm 
kernel 
olein  
 Palm 
kernel  
steari
n Palm 
stearin  Palm 
super 
olein  Rape  
seed oil(low 
erucic acid)  Safflower 
seed oil  Safflower 
seed oil 
(high oleic 
acid)  Soybean oil  
C6:0  ND ND ND ND ND-0.8 ND ND-0.7 ND-
0.2 ND ND ND ND ND ND 
C8:0  ND ND ND ND 2.4-6.2 ND 2.9-6.3 1.3-
3.5 ND ND ND ND ND ND 
C10:0  ND ND ND ND 2.6-5.0 ND 2.7-4.5 2.4-
3.3 ND ND ND ND ND ND 
C12:0  ND-0.2 ND-
0.3 ND ND-0.5 45.0 -
55.0  0.1-0.5 39.7 -
47.0  25.0 -
59.7  0.1-0.5 0.1-0.5 ND ND ND-0.2 ND-0.1 
C14:0  0.6-1.0 ND-
0.3 ND-
1.0 0.5-2.0 14.0 -
18.0  0.5-1.5 11.5 -
15.5  20.0 -
25.0  1.0-2.0 0.5-1.5 ND-0.2 ND-0.2 ND-0.2 ND-0.2 
C16:0  21.4 -
26.4  8.6-
16.5  0.5-
4.5 39.4 -
47.5  6.5-
10.0  38.0 -43.5  6.2-
10.6  6.7-
10.0  48.0 -
74.0  30.0 -
39.0  2.5-7.0 5.3-8.0 3.6-6.0 8.0-13.5  
C16:1  ND-1.2 ND-
0.5 ND-
0.5 ND-0.6 ND-0.2 ND-0.6 ND-0.1 ND ND-0.2 ND-0.5 ND-0.6 ND-0.2 Nd-0.2 ND-0.2 
C17:0  ND-0.1 ND-
0.1 ND ND-0.2 ND ND-0.2 ND ND ND-0.2 ND-0.1 ND-0.3 ND-0.1 ND-0.1 ND-0.1 
C17:1  ND-0.1 ND-
0.1 ND ND ND ND-0.1 ND ND ND-0.1 ND ND-0.3 ND-0.1 ND-0.1 ND-0.1 
C18:0  2.1-3.3 ND-
3.3 0.5—
2.0  3.5-6.0 1.0-3.0 3.5-5.0 
 1.7-3.0 
  
1.0-
3.0 3.9-6.0 2.8-4.5 0.8-3.0 1.9-2.9 1.5-2.4 2.5-5.4 
C18:1  14.7 -
21.7  20.0 -
42.2  8.0-
23.0  36.0 -
44.0  12.0 -
19.0  39.8 -46.0  14.4 -
24.6  4.1-
8.0 15.5 -
36.0  43.0 -
49.5  51.0 -70.0  8.4-21.3  70.0 -83.7  17-30 
C18:2  
 
 46.7 -
58.2  34.0 -
65.6  10.0 -
24.0  9.0-
12.0  1.0-3.5 10.0 -13.5  2.4-4.3 0.5-
1.5 3.0-
10.0  10.5 -
15.0  15.0 -30.0  67.8 -83.2  9.0-19.9  48.0 -59.0  GSO 1754/201 4 GSO STANDARD  
 
 
11 
 Charact
eristic  Cotton 
seed oil  Maize 
oil Must
ard 
oil Palm 
oil Palm 
kernel 
oil Palm olein  Palm 
kernel 
olein  
 Palm 
kernel  
steari
n Palm 
stearin  Palm 
super 
olein  Rape  
seed oil(low 
erucic acid)  Safflower 
seed oil  Safflower 
seed oil 
(high oleic 
acid)  Soybean oil  
C18:3  ND-0.4 ND-
0.2 6.0- 
18.0  ND-0.5 ND-0.2 ND-0.6 ND-0.3 ND-
0.1 ND-0.5 0.2-1.0 5.0-14.0  ND-0.1 ND-1.2 4.5-11.0  
C20:0  0.2-0.5 0.3-
1.0 ND-
1.0 ND-1.0 ND-0.2 ND-0.6 ND-0.5 ND-
0.5 ND-1.0 ND-0.4 0.2-1.2 0.2-0.4 0.3-0.6 0.1-0.6 
C20:1  ND-0.1 0.2-
0.6 5.0-
13.0  ND-0.4 ND-0.2 ND-0.4 ND-0.2 ND-
0.1 ND-0.4 ND0.2  0.1-4.3 0.1-0.3 0.1-0.5 ND-0.5 
C20:2  ND-0.1 ND-
0.1 ND-
1.0 ND ND ND ND ND ND ND ND-0.1 ND ND ND-0.1 
C22.0  ND-0.6 ND-
0.5 0.2-
2.5 ND-0.2 ND-0.2 ND-0.2 ND ND ND-0.2 ND-0.2 ND-0.6 ND-1.0 ND-0.4 ND-0.7 
C22:1  ND-0.3 ND-
0.3 22.0 -
50.0  ND ND ND ND ND ND ND ND-2.0 ND-1.8 ND-0.3 ND-0.3 
C22:2  ND-0.1 ND ND-
0.1 ND ND ND ND ND ND ND ND-0.1 ND ND ND 
C24:0  ND-0.1 ND-
0.5 ND-
0.5 ND ND ND ND ND ND ND ND-0.3 ND-0.2 ND-0.3 ND-0.5 
C24:1  ND ND o.5-
2.5 ND ND ND ND ND ND ND ND-0.4 ND-0.2 ND-0.3 ND 
 
 GSO STANDARD                          
                             GSO STANDARD                                                                      
       
 
 
1 Table (3) 
Levels of desmethyllsterols in cured vegetable oils as % of total sterols 
Soyab
ean oil  Safflowe
r seed 
oil (high 
oleic 
acid) Safflowe
r seed 
oil Rapeseed 
oil(low 
erucic 
acid)  Palm 
super 
olein  Palm 
stearin  Palm 
kernel 
stearin  Palm 
kernel 
olein  Palm 
olein  Palm 
kernel 
oil Palm 
oil 
   Maize 
oil Cotton 
seed oil  
0.2-1.4 ND-0.5 ND-0.7 ND-1.3 2.0-3.5 2.5-5.0 1.4-1.7 1.5-1.9 2.6-7.0 0.6- 
3.7 2.6-6.7  0.2-0.6 0.7-3.2 Cholestero
l 
ND-
0.3 ND-2.2 ND-0.4 5.0-13.0 ND ND ND-2.2 ND-0.2 ND ND- 
0.8 ND  ND-0.2 0.1-0.3 Brassicast
erol 
15.8-
24.2 8.9-19.9 9.2-13.3 24.7-38.6 22.0-26.0 15.0-
26.0 8.2-9.7 7.9-9.1 12.5-
39.0 8.4-
12.7  18.7-
27.5  16.0-
24.1 6.4-14.5 Campeste
rol 
14.9-
19.1 0.2-8.9 
 4.5-9.6 0.2-1.0 18.2-20.0 9.0-
15.0 14.1-
15.0 13.4-
14.7 7.0-18.9 12.0-
16.6 8.5-
13.9  4.3-8.0 2.1-6.8 Stigmaster
ol 
47.0-
60.0  
40.1-
66.9 40.2-
50.6 45.1-57.9 55.0-70.0 50.0-
60.0 67.0-
70.0 67.1-
69.2 45.0-
71.0 62.6-
73.1 50.2-
62.1  54.8-
66.6 76.0-87.1 Beta-
sitostero  
 
l 
1.5-3.7 0.2-8.9 0.8-4.8 2.5-6.6  
0-1.0 ND-3.0 3.3-4.1 3.3-4.6 ND-0.3 1.4-9.0 ND-2.8  1.5-8.2 1.8-7.3 Delta -5-
avenaster
ol GSO STANDARD                          
                             GSO STANDARD                                                                      
       
 
 
2 1.4-5.2 3.4-16.4 13.7-
24.6 ND-1.3 0-0.3 ND-3.0 ND-0.3 ND-0.6 ND-0.3 ND- 
2.1 0.2-2.4  0.2-4.2 ND-1.4 Delte -7-
stigmaster
ol 
1.0-4.6 ND-8.3 2.2-6.3 ND-0.8 0-0.3 ND-3.0 ND-0.3 ND-0.5 ND-0.6 ND-1.4  
ND-5.1  0.3-2.7 0.8-3.3 Delte -7- 
avenaster
ol 
ND-
1.8 44.4-
11.9 0.5-6.4 ND-4.2 0-2.0 ND-5.0 1.0-3.0 2.9-3.7 ND-10.4 ND-2.7 ND  ND-2.4 ND-1.5 Others  
1800 -
4500  2000 -
4100  2100 -
4600  4500 -
11300  100 250-
500 775-
1086  816-
1339  270- 
800 700-
1400  300- 
700  7000 -
22100  2700 -
6400  Total 
sterols 
(mg/kg)  
 
ND; Non -detectable, defined as    0.05%  
 
 
 
 
 
 
 
 GSO STANDARD                          
                             GSO STANDARD                                                                      
       
 
 
3 Table (4)  
Levels of tocopherols and tocotrienols in crude vege table oils (mg/kg)  
Soyabean 
oil Safflowe
rseed oil 
(High 
oleic 
acid Safflowerse
ed oil  Rapeseed 
oil( low 
erucic acid)  Palm 
superolein  Palm 
stearin  Palm 
kernel 
stearin  Palm 
kernel 
olein  Palm 
kernel 
oil Palm 
olein  Palm 
oil Maize 
oil Cotton 
seed oil   
9-352 234-660 234-660 100-386 130-240 ND-100 ND-10 ND-11 ND-44 30-280 4-193 23-573 136-674 Alpha -
tocopherol 
ND-36 ND-13 ND-17 ND-140 ND-40 ND-50 ND-2 ND-6 ND-248 ND-250 ND-234 ND-356 ND-29 Beta-
tocopherol 
89-2307 ND-44 ND-12 189-753 ND-40 ND-50 ND-1 ND-3 ND-248 ND-100 ND-526 268-
2468 138-746 Gamma -
tocopherol 
154-932 ND-6 ND  ND-22 ND-30 ND-50 ND  ND-4 ND ND-100 ND-123 23-75 ND-21 Delta -
tocopherol 
ND-69 ND  ND  ND 170-300 20-150 ND-73 ND-70 ND 50-500 4-336 ND-239   ND Alpha -
tocotrienol 
ND-103 ND-10 ND-12 ND 230-420  10-500 ND-8 1-10  ND-60 20-700 14-710 ND-450 ND Gamma -
tocotrienol 
ND  ND  ND ND 60-120 5-150 ND-1 ND-2 ND 40-120 14-710 ND-20 ND Delta -
tocotrienol 
600-3370 250-700 240-670 430-2680 400-1400 100-700 ND-89 ND-90 ND-260 300-
1800 150-
1500 330-
3720 380-
1200 Total 
(mg/kg) 
 GSO STANDARD                          
                             GSO STANDARD                                                                      
       
 
 
4 ND  - Non-detectable.  
Note: Maize oil also contains ND -52 mg/kg beta tocotrienol.