اﻟﺗﻘﯾﯾس ﻟدول ﻣﺟﻠس اﻟﺗﻌﺎون ﻟدول اﻟﺧﻠﯾﺞاﻟﻌرﺑﯾﺔﻫﯾﺋﺔ 
GCC STANDARDIZATION ORGANIZATION (GSO)
Finaldraft
GSO/FDS1754/201 4
اﻟزﯾوت اﻟﻧﺑﺎﺗﯾﺔ اﻟﻣﻌدة ﻟﻠطﻌﺎم–اﻟﺟزء اﻷول 
Edible vegetable oils -Part 1
ICS:67.200Edible vegetable oils -Part 1
Date of GSO Board of Directors' Approval ://143h (//201)
Issuing Status :Technical regulationGSO 1754/201 4 GSO STANDARD
1Foreword
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 .
ThisTechnical regulation has been approved by GSO Board of Directors in its meeting No.( ),
held on//143h (//201), The approved standard will replace and supersede the standard No.
(GSO 1754/20 12) .GSO 1754/201 4 GSO STANDARD
2Edible 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
3Edible 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”.
2.12GSO 998" Methods for detection of permissible radionuclide's limits in food -Part
1: Gamma spectrometry analysis: A -Cs134, C s137".
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:
2.17.1Methods of detection oflard infood products
2.17.2Methodsfor 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
42.17.2.2   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
fattyacidsbeingobtained only from vegetable sources. They may contain small
amountsof 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.
3.12Rapeseed 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.
3.13Safflower se ed oil (safflower oil; carthamus oil; kurdee oil) :is derived from
safflower seeds (seeds of Carthamus tinctorious L.).
3.14Safflower 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.
3.15Soya bean oil (soybean oil) :is derived from soya beans (seeds of Glycine max (L.)
Merr.).GSO 1754/201 4 GSO STANDARD
53.16Virgin oil :isobtained, 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.
3.17Cold pressed oil :isobtained, 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 freefrom mineral oilscontaminants (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
turbidityat 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 Temperature 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 lessthan 44°C
Palm superoleim                      not more than 19.5°C
4.11The physical and chemical characteristics for edible vegetable oil s shall be
according Table No. (1).
4.12Food additives:
4.12.1No food additives are permitted in virgin and cold press oils.GSO 1754/201 4 GSO STANDARD
64.12.2The following additives are permitted to add to edible vegetable oils:
Item Additive Maximum level INS No.
4.12.2.1Flavors Natural or synthetic flavors are
permitted to add according to
Gulf Standard mentioned in
item 2.5.
4.12.2.2Antioxidants:
a-Ascorbyl palmitate
b-Ascorbyl stearate500 ppm  Singly or in
combination304
305
c-Tocopherol concentrate,mixed
d-Tocophermol, d -alpha-
e-Tocopherol, dl -alpha-300 ppm singly or in
compination307b
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 ppm321
200 ppm within individual
limitsAny combination of f,g,h,I
j-Dilauryl thiodipropionate 200 ppm 389
4.12.2.3Antioxidant synergists:
-Citric acid GMP 330
-Sodium dihydrogen citrate GMP 331(i)
-Trisodium citrate GMP 441(ii)
-Isopropyl citrates
100 ppm singly or in
combination384
472c-Citric and fatty acid esters of
glycerol
4.12.2.4Antifoaming agents:
Polydimethylsiloxane 10 ppm 900a
4.13Fatty acids composition (% of total fatty acids) shall be as in Table No. (2).
4.14Quality characteristics for vegetable oils shall be as follows:GSO 1754/201 4 GSO STANDARD
7Item Characteristics Maximum level
4.14.1 Maer volale 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 stearin1.5 ppm
5.0 ppm
5.0 ppm
5.0 ppm
4.14.5 Copper content:
Refined oils
Virgin oils0.1ppm
0.4ppm
4.14.6 Acid value:
Refined oils
Cold pressed and virgin oil
Virgin palm oils0.6mg 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 oilUp to 10 mill equivalents
of active oxygen/kg oil
Up to 15 mill equivalents
of active oxygen/kg oil
4.15Composition characteristics:
4.15.1The Reichert value for palm kernel oil shall be in range 4 -7.
4.15.2The Polenske value for palm kernel oil shall be in range 8 -12.
4.15.3The 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.
4.15.5The Crismer value for low erucic acid rapeseed oil should be in the range 67 -70.
4.15.6Theconcentration of brassicasterol in low erucic acid rapeseed oil should be
greater than 5% of tota l sterols.
4.16The pesticides residues shall not exceed to what mentioned in Gulf Standard
stated in item (2.9).
4.17The radionuclide limits in the product shall be comply to what mentioned in Gulf
Standard stated inItem (2.11) .
GSO 1754/201 4 GSO STANDARD
84.18Contaminant 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 sstated inItems(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 items(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
98. 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).
8.5Determination 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 lardshall be carried out according to Gulf Standard mentioned in Item
(2.17.1) .GSO 1754/201 4 GSO STANDARD
8Table No. (1)
Physical and chemical characteristics
CharacteristicCotton
seed oilMaize
oilMustar
d oilPalm
oilPalm
kernel
oilPalm
kernel
oleinPalm
kernel
stearin Palm oleinPalm
stearinPalm
super
oleinRape
seed
oil(low
erucic
acid)Safflower
seed oilSafflower seed
oil (high oleic
acid)Soybean
oil
Relative
density0.918-
0.926
At 20οC0.917-
0.925
At 20οC0.910-
0.921
At 20οC0.891
-
o.899
At
50οC0.899-
o.914
At 40οC0.906-
0.909
At 40οC0.902-
0.908
At 40οC0.899-
o.920 At
40οC0.881-
0.891
At 60οC0.900-
0.925
At 40οCo.914-
0.920
At 20οC0.922-
0.927
At 20οC0.913-0.919
At20οC
0.910-
0.916
At 25οC0.919-
0.925
At 25οC
Apparent
density (g/ml)0.889
-
0.895
(50οc)0.904-
0.9070.904-
0.9060.896-
0.898
At 40οC0.881-
0.885
At 60οC0.897-
0.9200.912-
0.914
At 20οC
Refractive
index (at 40οC)1.458-
1.4661.465-
1.4681.461-
1.4691.454
-
1.456
(50οc)1.448-
1.4521.451-
1.4531.449-
1.4511.458-
1.4601.447-
1.452
At 60οC1.463-
1.4651.465-
1.4671.467-
1.4701.460-1.464
At 40οC
1.466-1.470
At 25οC1.466-
1.470
Saponification
value(mg
KOH/g oil)189-198187-
195168-
184190-
209230-
254231-
244244-255 194-
202193-
205180-
205182-
193186-
198186-194 189-195
Unsaponifiabl
e matter
(g/kg)≤ 15 ≤ 28 ≤ 15 ≤ 12≤ 10 ≤ 15≤ 15
≤ 15 ≤ 9 ≤ 13 ≤ 20 ≤ 15 ≤ 10 ≤ 15
Iodine value 100-123103-
13592-12550.0-
55.014.1-
21.0 20-284-8.5≤ 56≤ 48 ≥60105-
126136-148 80-100 124-139GSO 1754/201 4 GSO STANDARD
9Table No. (2)
Fatty acids composition (%of total fatty acids)
Charact
eristicCotton
seed oilMaize
oilMust
ard
oilPalm
oilPalm
kernel
oilPalm oleinPalm
kernel
oleinPalm
kernel
steari
nPalm
stearinPalm
super
oleinRape
seed oil(low
erucic acid)Safflower
seed oilSafflower
seed oil
(high oleic
acid)Soybean oil
C6:0 ND NDND NDND-0.8ND ND-0.7ND-
0.2ND ND ND ND ND ND
C8:0 ND NDND ND2.4-6.2ND 2.9-6.31.3-
3.5ND ND ND ND ND ND
C10:0 ND NDND ND2.6-5.0ND 2.7-4.52.4-
3.3ND ND ND ND ND ND
C12:0 ND-0.2ND-
0.3NDND-0.545.0-
55.00.1-0.5 39.7-
47.025.0-
59.70.1-0.50.1-0.5 ND ND ND-0.2 ND-0.1
C14:0 0.6-1.0ND-
0.3ND-
1.00.5-2.014.0-
18.00.5-1.5 11.5-
15.520.0-
25.01.0-2.00.5-1.5 ND-0.2 ND-0.2 ND-0.2 ND-0.2
C16:0 21.4-
26.48.6-
16.50.5-
4.539.4-
47.56.5-
10.038.0-43.56.2-
10.66.7-
10.048.0-
74.030.0-
39.02.5-7.0 5.3-8.0 3.6-6.0 8.0-13.5
C16:1 ND-1.2ND-
0.5ND-
0.5ND-0.6ND-0.2ND-0.6 ND-0.1ND ND-0.2ND-0.5 ND-0.6 ND-0.2 Nd-0.2 ND-0.2
C17:0 ND-0.1ND-
0.1NDND-0.2NDND-0.2 ND ND ND-0.2ND-0.1 ND-0.3 ND-0.1 ND-0.1 ND-0.1
C17:1 ND-0.1ND-
0.1ND ND NDND-0.1 ND ND ND-0.1ND ND-0.3 ND-0.1 ND-0.1 ND-0.1
C18:0 2.1-3.3ND-
3.30.5—
2.03.5-6.01.0-3.03.5-5.0 1.7-3.0
1.0-
3.03.9-6.02.8-4.5 0.8-3.0 1.9-2.9 1.5-2.4 2.5-5.4
C18:1 14.7-
21.720.0-
42.28.0-
23.036.0-
44.012.0-
19.039.8-46.014.4-
24.64.1-
8.015.5-
36.043.0-
49.551.0-70.0 8.4-21.3 70.0-83.7 17-30
C18:2 46.7-
58.234.0-
65.610.0-
24.09.0-
12.01.0-3.510.0-13.52.4-4.30.5-
1.53.0-
10.010.5-
15.015.0-30.0 67.8-83.2 9.0-19.9 48.0-59.0GSO 1754/201 4 GSO STANDARD
10Charact
eristicCotton
seed oilMaize
oilMust
ard
oilPalm
oilPalm
kernel
oilPalm oleinPalm
kernel
oleinPalm
kernel
steari
nPalm
stearinPalm
super
oleinRape
seed oil(low
erucic acid)Safflower
seed oilSafflower
seed oil
(high oleic
acid)Soybean oil
C18:3 ND-0.4ND-
0.26.0-
18.0ND-0.5ND-0.2ND-0.6 ND-0.3ND-
0.1ND-0.50.2-1.05.0-14.0 ND-0.1 ND-1.2 4.5-11.0
C20:0 0.2-0.50.3-
1.0ND-
1.0ND-1.0ND-0.2ND-0.6ND-0.5ND-
0.5ND-1.0ND-0.40.2-1.2 0.2-0.4 0.3-0.6 0.1-0.6
C20:1 ND-0.10.2-
0.65.0-
13.0ND-0.4ND-0.2ND-0.4ND-0.2ND-
0.1ND-0.4ND0.2 0.1-4.3 0.1-0.3 0.1-0.5 ND-0.5
C20:2 ND-0.1ND-
0.1ND-
1.0ND ND ND ND NDND ND ND-0.1 ND ND ND-0.1
C22.0 ND-0.6ND-
0.50.2-
2.5ND-0.2ND-0.2ND-0.2ND NDND-0.2ND-0.2ND-0.6 ND-1.0 ND-0.4 ND-0.7
C22:1 ND-0.3ND-
0.322.0-
50.0ND ND ND ND NDND ND ND-2.0 ND-1.8 ND-0.3 ND-0.3
C22:2 ND-0.1NDND-
0.1ND ND ND ND NDND ND ND-0.1 ND ND ND
C24:0 ND-0.1ND-
0.5ND-
0.5ND ND ND ND NDND ND ND-0.3 ND-0.2 ND-0.3 ND-0.5
C24:1 ND NDo.5-
2.5ND ND ND ND NDND ND ND-0.4 ND-0.2 ND-0.3 NDGSOSTANDARD GSO STANDARD
1Table (3)
Levels of desmethyllsterols in cured vegetable oils as % of total sterols
Soyab
ean oilSafflowe
r seed
oil (high
oleic
acid)Safflowe
r seed
oilRapeseed
oil(low
erucic
acid)Palm
super
oleinPalm
stearinPalm
kernel
stearinPalm
kernel
oleinPalm
oleinPalm
kernel
oilPalm
oilMaize
oilCotton
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-
3.72.6-6.7 0.2-0.6 0.7-3.2 Cholestero
l
ND-
0.3ND-2.2 ND-0.4 5.0-13.0 ND ND ND-2.2 ND-0.2 ND ND-
0.8ND ND-0.2 0.1-0.3 Brassicast
erol
15.8-
24.28.9-19.9 9.2-13.3 24.7-38.6 22.0-26.0 15.0-
26.08.2-9.7 7.9-9.1 12.5-
39.08.4-
12.718.7-
27.516.0-
24.16.4-14.5 Campeste
rol
14.9-
19.10.2-8.9 4.5-9.6 0.2-1.0 18.2-20.0 9.0-
15.014.1-
15.013.4-
14.77.0-18.9 12.0-
16.68.5-
13.94.3-8.0 2.1-6.8 Stigmaster
ol
47.0-
60.0
40.1-
66.940.2-
50.645.1-57.9 55.0-70.0 50.0-
60.067.0-
70.067.1-
69.245.0-
71.062.6-
73.150.2-
62.154.8-
66.676.0-87.1 Beta-
sitostero
l
1.5-3.7 0.2-8.9 0.8-4.8 2.5-6.6
0-1.0ND-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
olGSOSTANDARD GSO STANDARD
21.4-5.2 3.4-16.4 13.7-
24.6ND-1.3 0-0.3 ND-3.0 ND-0.3 ND-0.6 ND-0.3 ND-
2.10.2-2.4 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-5.10.3-2.7 0.8-3.3 Delte -7-
avenaster
ol
ND-
1.844.4-
11.90.5-6.4 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 -
45002000 -
41002100 -
46004500 -
11300100 250-
500775-
1086816-
1339270-
800700-
1400300-
7007000 -
221002700 -
6400Total
sterols
(mg/kg)
ND; Non -detectable, defined as    0.05%GSOSTANDARD GSO STANDARD
3Table (4)
Levels of tocopherols and tocotrienols in crude vege table oils (mg/kg)
Soyabean
oilSafflowe
rseed oil
(High
oleic
acidSafflowerse
ed oilRapeseed
oil( low
erucic acid)Palm
superoleinPalm
stearinPalm
kernel
stearinPalm
kernel
oleinPalm
kernel
oilPalm
oleinPalm
oilMaize
oilCotton
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-
2468138-746 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-
1800150-
1500330-
3720380-
1200Total
(mg/kg)GSOSTANDARD GSO STANDARD
4ND-Non-detectable.
Note: Maize oil also contains ND -52 mg/kg beta tocotrienol.