UGANDA STANDARD
 
      US ISO 
        11165
First Edition
   2009-09-04
 
Reference numbe r 
    US ISO 11165:1995
 © UNBS 2009
  
Dried sage ( Salvia officinalis  L.) — Specification 
 US ISO 11165:1995 
 
© UNBS  2009 – All rights reserved ii 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 2009 
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, in cluding 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  
      US ISO 11165:1995  
© UNBS  2009 - All rights rese rved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry  of Tourism, Trade and 
Industry established under Cap 327, of the Laws of U ganda. 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 A limentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agr eements 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 gi ven field or area and consists of representatives of 
consumers, traders, academician s, manufacturers, governme nt and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committ ee 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 Uganda Standard, US ISO 11165, Dried sage (Salvia  offici nalis L.) — Specification,  is identical with 
and has been reproduced from an International Standard, ISO 11165:1995,  Dried sage (Salvia officinalis L.)
 — Specification, and adopted as a Uganda Standard.  
This standard was developed by the Food and agricu lture Standards Technical Committee (UNBS/TC 2).  
Wherever the words, "International Standard" a ppear, they should be replaced by "Uganda Standard." 
 INTERNATIONAL 
STANDARD ISO 
11165 
First edition 
19951 O-l 5 
Dried sage (Sah& officinaks L.) - 
Specification 
Sauge officinale sechhe (Salvia officinalis L.) - Spkcifications 
Reference number 
ISO 11165:1995(E) ISO 11165:1995(E) 
Foreword 
ISO (the International Organization for Standardization) is a worldwide 
federation of national Standards bodies (ISO member bodies). The work 
of preparing International Standards is normally carried out through ISO 
technical committees. Esch member body interested in a subject for 
which a technical committee has been established has the right to be 
represented on that committee. International organizations, governmental 
and non-governmental, in liaison with ISO, also take part in the work. ISO 
collaborates closely with the International Electrotechnical Commission 
(1 EC) on all matters of electrotechnical standardization. 
Draft International Standards adopted by the technical committees are 
circulated to the member bodies for voting. Publication as an International 
Standard requires approval by at least 75 % of the member bodies casting 
a vote. 
International Standard ISO 11165 was prepared by Technical Committee 
ISO/TC 34, Agricultural food products, Subcommittee SC 7, Spices and 
condimen ts. 
0 ISO 1995 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced 
or utilized in any form or by any means, electronie or mechanical, including photocopying and 
microfilm, without Permission in writing from the publisher. 
International Organization for Standardization 
Case Postale 56 l CH-l 211 Geneve 20 l Switzerland 
Printed in Switzerland 
ii INTERNATIONAL STANQARD 0 ISO ISO 11165:1995(E) 
Dried sage (Salvia olXkina/k L.) - Specification 
1 Scope 
This International Standard specifies the requirements 
for dried sage (Salvia officinalis L.) in the form of 
whole or tut leaves. 
2 Normative references 
The following Standards contain provisions which, 
through reference in this text, constitute provisions 
of this International Standard. At the time of publi- 
cation, the editions indicated were valid. All Standards 
are subject to revision, and Parties to agreements 
based on this International Standard are encouraged 
to investigate the possibility of applying the most re- 
cent editions of the Standards indicated below. 
Members of IEC and ISO maintain registers of cur- 
rently valid International Standards. 
ISO 927:1982, Spices and condiments - Deter- 
mination of extraneous matter content. 
ISO 928:1980, Spices and condiments - Deter- 
mination of total ash. 
ISO 930:1980, Spices and condiments - Deter- 
mination of acid-insoluble ash. 
ISO 939:1980, Spices and condiments - Deter- 
mina tion of moisture con ten t - En trainmen t 
me thod. 
ISO 948: 1980, Spices and condiments - Sampling. ISO 6571: 1984, Spices, condiments and herbs - 
Determination o f vola tile oil con ten t. 
3 Description (see figure 1) 
Dried sage consists of the leaves of the species Salvia 
officinalis L., belonging to the family Lamiaceae, col- 
lected before flowering then dried. 
Sage leaves in the fresh state are whitish grey, 
pubescent, oval and spear-shaped. They are 2 cm to 
8 cm long and about 2 cm wide. 
Dried sage leaves have a slightly toned-down colour 
as compared to that of fresh leaves. 
4 Requirements 
4.1 Odour and flavour 
Dried sage has a typical, strong and aromatic odour. 
Its flavour is very aromatic, pleasant, fresh and slightly 
bitter. 
4.2 Freedom from moulds, insects, etc. 
Dried sage as whole or tut leaves shall be free from 
living insects, and shall be practically free from 
moulds, dead insects, insect fragments and rodent 
contamination visible to the naked eye (corrected, if 
necessary, for abnormal Vision) or with such magni- 
fication as may be necessary in any particular case. lf 
the magnification used exceeds ~10, this fact shall 
be mentioned in the test report. ISO 11165:1995(E) 
Figure 1 - Flower stalk of sage (fresh plant) 
4.3 Extraneous matter 
For the purposes of this lnternational Standard, all that 
does not belong to the sage plant and all other ex- 
traneous matter of animal, vegetable and mineral ori- 
gin shall be considered as extraneous matter. 
The total percentage of extraneous matter in dried 
sage shall not be more than 1 % (m/pn) when deter- 
mined by the method described in ISO 927. 
The proportion of broken Sterns in dried sage as 
whole or tut leaves shall not be more than 
3 % (lnh). 
The Proportion of brown leaves in dried sage as whole 
or tut leaves shall not be more than 5 % (m/m). 
4.4 Chemical requirements 
Dried sage as whole or tut leaves shall comply with 
the requirements specified in table 1. Table 1 - Chemical requirements of dried sage 
Characteristic / Requirement 1 
Moisture content, 
% (dm), max. 
Total ash, % (m/m) on dry 
basis, max. ISO 928 
Ash insoluble in 
hydrochloric acid, 
% (m/m) on dry basis, 
max. 
Volatile Oil, 
% (ml/lOO g) on dry 
basis, min. lt5 ISO 6571 
2 0 ISO ISO 11165:1995(E) 
5 Sampling 
Sampling shall be carried out in accordance with the 
method specified in ISO 948. 
6 Test methsds 
Samples of dried sage shall be analysed to ensure 
conformity with the requirements of this International 
Standard, by following the methods of physical and 
Chemical analysis specified in 4.2 to 4.4. 
The Sample for analysis shall be ground in such a way 
that the majority of the product Passes through a 
sieve with an apet-ture size of 315 Pm. 
7 Packing and marking 
7.1 Packing 
Dried sage as whole or tut leaves shall be packed in 
clean and Sound Containers, made of a material which 
does not affect the product but which protects it from 
the ingress or Ioss of moisture and volatile matter. The packaging shall also comply with any national 
legislation relating to environmental protection. 
7.2 Marking 
The following particulars shall be marked directly on 
each package or on a label attached to the package: 
a) name of the product and tradename, if any; 
b) name and address of the Producer or packer, and 
trademark, if any; 
c) code or batch number; 
d) net mass; 
e) producing country; 
any other information requested by the purchaser, 
such as the year of harvest and date of packing; 
g) reference to this International Standard. 
3 This page intentionaliy left blank This page intentionally left blank ISO 11165:1995(E) 
ICS 67.220.10 
Descriptors: agricultural products, seasonings, aromatic plants, herbs, dehydrated products, sage, specifications, tests, marking I 
packaging. 
Price based on 3 pages