E

Agenda Item 7 CX/FO 15/24/11

January 2015

JOINT FAO/WHO FOOD STANDARDS PROGRAMME

CODEX COMMITTEE ON FATS AND OILS
Twenty-forth Session
Melaka, Malaysia, 9-13 February 2015

DISCUSSION PAPER ON COLD PRESSED OILS

(Prepared by an Electronic Working Group led by Iran)

INTRODUCTION
nd
1. The 22 Session of the Codex Committee on Fats and Oils (CCFO) (Penang, Malaysia, 21-25
February 2011) agreed to establish and electronic working group (EWG) on cold pressed oils led by Iran.
Participants from Argentina, Australia, Brazil, Canada, Chile, Ecuador, Germany, Malaysia and the United
States of America jointed. Iran reviewed all related documents and prepared the basic structure for the
proposed standard which was sent to participants of EWG for comments and presented in the CCFO23.
2. CCFO23 (Langkawi, Malaysia, 25 February -1 March 2013) ,noted that 5 out of the 9 types of oils
proposed were already present in the Standard for Named Vegetable Oils (CODEX STAN 210-1999).These
were peanut oil, sesame oil, sunflower seed oil, maize oil and safflower oil. The Committee therefore noted
that further consideration on these five oils.
3. CCFO23 agreed to change the scope of the discussion paper to cover walnut oil, almond oil, hazelnut
oil, pistachio oil, flaxseed oil and avocado oil. CCFO also agreed to establish an EWG, chaired by Iran and
working in English only, to revise the discussion paper including a project document, taking into account
comments made at the session and based on the Guideline for Application of the Criteria for the
establishment of Work Priorities Applicable to Commodities and information as required by the CCFO when
proposing the addition of new oils to the Standard for Named Vegetable Oils agreed by CCFO16, for
consideration at the next session.
4. The members of the EWG were Argentina, Brazil, Canada, Chile, Dominican Republic, Ecuador,
France, India, Islamic Republic of Iran, Italy, Malaysia, Poland, Republic of Korea, Russia, Spain, Thailand,
United Kingdom and The United States Of America. The EWG also prepared proposed amendment to the
Standard for Named Vegetable Oils(CODEX STAN 210-1999) to include walnut oil, pistachio oil, almond oil,
hazelnut, avocado oil, and flaxseed oil for reference (see Appendix 2).

BACKGROUND
5. Cold pressing is the traditional and natural way to produce oil. Oil is simply gently squeezed out of the
seed at temperatures below 50°C which ensures that the full essence and character of the oil is preserved.
No external heat is applied and no external heat is produced in modern processes. The heat is produced
because of the pressure and rotational friction. Nearly all cold pressed oils are a natural source of Vitamin E,
an important antioxidant, beneficial to general wellbeing. Most oils also contain the Essential Fatty Acids
commonly known as Omega 3 and 6. These products, which are just cold pressed and filtered, result in oils
that are naturally free from trans fats and full of natural antioxidants. Consumption of more healthy foods like
cold pressed oil is being raised in the different countries. As a result, productions of these kinds of oils have
a significant positive growth in recent years. In Iran like other many countries with a long history .Cold
pressed oils were used for years. There are more than 20 cold pressed oil production units in Iran which are
active now. It is also a well known and established industry in European countries as well as India, Pakistan,
and South America and many other areas.
Summary of Discussion
6. Argentina, Brazil, Canada, Chile, Dominican Republic, Ecuador, France, India, Islamic Republic of
Iran, Italy, Malaysia, Poland, Republic of Korea, Russia, Spain, Thailand, United Kingdom and the United
States of America provided comments to the EWG. Major observations and comments provided were as
follows:
CX/FO 15/24/11 2

the EWG focused on the Standard for Edible Fats and Oils not covered by Individual Standards (CODEX
STAN 19-1981).also suggested change the scope of the discussion paper to cover walnut oil, almond oil,
hazelnut oil, pistachio oil, flaxseed oil and avocado.
The EWG on cold pressed oils considered the Standard for Named Vegetable Oils (CODEX STAN 210-
1999) and revised the discussion paper including a project document, taking into account comments made
based on the Guideline for Application of the Criteria for the Establishment of Work Priorities Applicable to
Commodities and information by participation members and added walnut oil, pistachio oil, almond oil,
hazelnut, avocado oil, and flaxseed oil for reference (see Appendix 3).

CONCLUSION
7. The Committee is invited to consider the issues raised in the discussion paper and recommend that
th
the 38 Session of the Codex Alimentarius Commission to approve new work on the review of the Standard
for Named Vegetable Oils(CODEX STAN 210-1999) to include walnut oil, pistachio oil, almond oil, hazelnut
oil, avocado oil, and flaxseed oil (see project document in Appendix 1)
CX/FO 15/24/11 3

APPENDIX 1

PROJECT DOCUMENT FOR AMENDING THE STANDARD FOR NAMED VEGETABLE OILS
(CODEX STAN 210-1999)

1. Purpose and Scope of the Proposed Work

The objective of this proposal is to set quality and purity as well as food safety criteria for cold pressed oils to
facilitate the condition for its commercialization.
2. Its Relevance and Timeliness
Cold pressed oils are one of the oldest types of edible oil consumed by the human kind. They have been
traditionally produced and consumed in Middle Eastern countries, Africa, Europe and South America for
years. In recent years consumption of more healthy food being raised, many people believe that cold
pressed oils are healthier because do not undergo chemical refining treatment and contains beneficial
components as well. Cold pressed oils contain natural tochopherols and polyphenols as well as other
beneficial constituents.
3. Main aspects to be covered as follow:
The main aspect to be covered is revising, Definition of cold pressed oils, Quality and compositional
characteristic ,Contaminants and related food safety issues, Organoleptic Characteristics, Food additives,
Labelling, Analytical methods and edible oil seeds and nuts which are not covered by CODEX STAN 210-
1999 with regard to global data.
4. An Assessment against the Criteria for the Establishment of Work Priorities
General criterion:
(a) Consumer protection from the point of view of health, food safety, ensuring fair practices in the food trade
and taking into account the identified needs of developing countries.
The proposed new standard will meet this criterion by:
 Promoting consumer protection and the prevention of fraudulent practices.
 Providing greater assurance of the quality of the product to meet consumer needs and the minimum
requirements for food safety.
 Arriving at levels of standardization based on the properties of different varieties to meet industrial and
consumer needs with exactness and credibility.
In addition, the elaboration of the standard would be to the benefit of many countries in particular developing
countries, which are the major producers, exporters, and consumers of vegetable oils.
(b) Volume of production and consumption in individual countries and volume and pattern of trade between
countries.
There is no document available which provides global statistic for cold press oil production, however it is
estimated the production volume of cold pressed oil is between 2-3 % total vegetable oil production.
Table 1-Global Production of Vegetable oils
Element 2008-2009 2009-2010 2010-2011 2011-2012 2012-2013
Total Production of Vegetable
133.76 140.48 147.82 155.71 156.96
Oils Million Metric Ton
Ref: USDA Foreign Agriculture Service Circular Series-Oilseeds-Feb 2013
Also world production statistic for major tree nut oils as follow. It is obvious that there is a big potential for the
production of Nut oils as cold pressed oils.
Crop Element Value in tonne
Hazelnuts, with shell Production 914447
Pistachios Production 1005436
Linseed Seed 92535.52
Avocados Production 4360018.28
Walnut with shell Production 3418559.00
Almond with shell Production 1934817.00
Data from the U.N. Food and Agriculture Organization's FAOSTAT database 2012
CX/FO 15/24/11 4

(c) Diversification of national legislation and apparent resultant or potential impediments to international trade
The nutritional factors of vegetable oils are very important for human consumption. By the physicochemical
characteristics of the oil, especially the content of fatty acids, these oils is emphasized.
Also this amendment promote related national standards and it is an opportunity for food industries
especially fin developing countries and will determine authentic parameters and criteria for vegetables oils
that increase food integrity approach and prevention of fraud.
(d) International or regional market potential
By this amendment to the standard as mentioned potential for both of international and regional markets will
be increased
(e) Amenability of the commodity to standardisation
The addition of oils to CODEX STAN 210-1999, to include essential factors related to composition, health
and quality would enable the standardization of oils of this type and contribute to consumer protection
5. Relevance to other codex strategic objectives
The new work proposed would contribute to ensuring fair practices in the international trade in cold press
oils, taking into account the needs and special concerns of all countries, by satisfying the following strategic
objectives and priorities elaborated in Codex Alimentarius Commission: Strategic Plan 2014-2019
Goal 1: Establish international food standards that address current and emerging food issue: Develop and
revise international standards, in response to needs identified by Members and in response to factors that
affect food safety, nutrition and fair practices in the food trade.
Developing more globally representative Codex standards will help to ensure their widest adoption by
member countries, minimising the potential negative effects of technical regulations on international trade by
ensuring that they do not act as technical barriers to trade.
Goal 2: Ensure the application of risk analysis principles in the development of Codex standards.
The proposed work will promote the development of Codex commodity standards based on rigorous
scientific analysis of data collected from all regions of the world, so that the compositional parameters are
globally relevant.
Goal 4: Implement effective and efficient work management systems and practices:
Codex and member countries will continue to work closely and analyse data and develop more globally
applicable requirements in the Codex.
The proposed work will promote the elaboration of Codex commodity standards based on the rigorous
scientific analysis of collected data.
The proposed amendment to CODEX STAN 210-1999 will facilitate fair trade of cold pressed oils, as the
Quality and purity parameters and also food safety regarding these kind of oils are not covered by existing
standards regulated by Codex are considered thus reflecting the existing world variations; also, this will
Guarantee the purity of oils being produced by this method, allow for their proper classification, and provide
proper criteria for the quality control of these products.
6. Information on the relation between the proposal and other existing Codex documents
None.
7. Identification of any requirement for and availability of expert scientific advice
None.
8. Identification of any need for technical input to the guideline from external bodies that can be
planned
None.
9. Proposed timeline for completion of the new work , including the start date, proposed date for
adoption at step 5/8 , and the proposed date for adoption by the completion.
Consideration of the Discussion Paper and Project Document- CCFO24 (February 2015)
New work Approved by Commission – CAC38 (July 2015)
Consideration of the Amendment – CCFO25 (2015)
Adoption at Step 5/8 – CAC40 (July 2017)
CX/FO 15/24/11 5

APPENDIX 2
Proposed Amendments to the Codex Standards for Named Vegetable Oils (CODEX STAN 210 – 1999)

1. Add following definitions under Sub-section 2.1 Product Definitions.

 Almond oil is derived from kernel of almond fruit (Amygdalus communis L).
 Avocado oil is derived from avocado fruit (Persea americana).
 Flaxseed (Linseed oil) oil is derived from the seeds of various cultivated species of (Linum
usitatissimum)
 Hazelnut oil is derived from kernel of hazelnut fruit (Corylus avellana L.).
 Pistachio oil is derived from kernel of pistachio fruit (Pistacia vera L.).
 Walnut oil is derived from kernel of walnut fruit (Juglans_regia L.).
2. Add following table in Table 1 Fatty acid composition of vegetable oils as determined by gas liquid
chromatography from authentic samples 1 (expressed as percentage of total fatty acids)

Fatty acid Almond oil Hazelnut oil Pistachio oil Walnut oil Flaxseed Avocado oil

C6:0 ND ND ND ND ND ND
C8:0 ND ND ND ND ND ND
C10:0 ND ND ND ND ND ND
C12:0 ND ND ND ND ND ND
C14:0 ND 0,0-0,1 0,0--0,6 ND ND 0,0-0,3
C16:0 4,0--13,0 4,0--9,0 8,0--13,0 6,0--8,0 4,0-13,0 7.0-35.0
C16:1 0,2----0,6 0,1----0,3 0,5----1 0,1----0,2 0,0-0,5 2.0 – 16,8
C17:0 ND ND ND ND ND 0,0-0,3
C17:1 ND ND ND ND ND 0,0-0,3
C18:0 2.0-10,0 1,0-4,0 0,5----2,0 1,0-3,0 2.0-5,0 0,0- 1,5
C18:1 43,0-80,0 66,0-85,0 45,0-70,0 13,0-21,0 10,0-34,0 36,0-80,0
C18:2 15,0-34,0 5,7----25,0 16,0-37,0 54,0-65,0 12,0-18,0 6,0 – 21,2
C18:3 ND 0----0,2 0,1----0,4 13----14 35,0-71,0 0,0-3,0
C20:0 0,1--0,5 0,0-0,3 0,0-0,3 0,0-0,1 0,0-0,2 0,0-0,5
C20:1 0,0--0,3 0,1--0,3 0,0--0,6 0,0--0,2 0,0-0,6 0.0-0,2
C20:2 ND ND ND ND ND ND
C22:0 ND ND ND ND ND ND
C22:1 ND ND ND ND 0,0-1,0 ND
C22:2 ND ND ND ND ND ND
C24:0 ND ND ND ND ND 0,0-0,1
C24:1 ND ND ND ND ND ND
C18:1t ≤0,1 ≤0,1 ≤0,1 ≤0,1 ≤ 0,05 ND
C18:2 t +
≤0,1 ≤0,1 ≤0,1 ≤0,1 ≤ 0,05 ND
C18:3 t

3. Add following table in Table 2 Chemical and physical characteristics of crude vegetable oils (see
Appendix of the Standard.
Almond oil Hazelnut oil Pistachio oil Walnut oil Flax/linseed oil Avocado
Relative density 0,910---0,916 0,908---0,915 0,919----0,20 0,923----0,925 0,925----0,935 0,910----
(xº C/water at 20ºC) 25ºC/water 25ºC 15,5ºC/water 25ºC/water 25ºC 20ºC/water25ºC 0,920
Apparent density 15,5ºC 25ºC/water
(g/ml) 25ºC
Refractive index 1,462---1,466 1,456--- 1,460---- 1,469----1,471 1.4720-1.4750 1,465----
(ND 40ºC) 1,474 1,466 1,474
Saponification value 188---200 188----197 189----195 189----197 187----197 177----198
(mg KOH/g oil)
Iodine valu 85----106 80----100 84----115 135----165 170----203 63----95
Unsaponifiable matter ≤20 ≤10 ≤20 ≤25 ≤20 ≤120
(g/kg)
CX/FO 15/24/11 6

APPENDIX 3
Information on walnut oil, pistachio oil, almond oil, hazelnut, avocado oil and flaxseed oil
(for reference)

FATTY ACIDS

Fatty acid Almond oil Hazelnut oil Pistachio oil Walnut oil Flaxseed Avocado oil

C6:0 nd nd nd nd nd nd
C8:0 nd nd nd nd nd nd
C10:0 nd nd nd nd nd nd
C12:0 nd nd nd nd nd nd
C14:0 nd 0,0-0,1 0,0--0,6 nd nd 0,0-0,3
C16:0 4,0--13,0 4,0--9,0 8,0--13,0 6,0--8,0 3,0-13,0 7.0-35.0
C16:1 0,2----0,6 0,1----0,3 0,5----1 0,1----0,2 0,0-0,5 2.0 – 16,8
C17:0 nd nd nd nd nd 0,0-0,3
C17:1 nd nd nd nd nd 0,0-0,3
C18:0 2.0-10,0 1,0-4,0 0,5----2,0 1,0-3,0 2.0-8,0 0,0- 1,5
C18:1 43,0-80,0 66,0-85,0 45,0-70,0 13,0-21,0 10,0-35,0 36,0-80,0
C18:2 15,0-34,0 5,7----25,0 16,0-37,0 54,0-65,0 11,0-24,0 6,0 – 21,2
C18:3 nd 0----0,2 0,1----0,4 13----14 35,0-71,0 0,0-3,0
C20:0 0,1--0,5 0,0-0,3 0,0-0,3 0,0-0,1 0,0-1,0 0,0-0,5
C20:1 0,0--0,3 0,1--0,3 0,0--0,6 0,0--0,2 0,0-1,0 0.0-0,2
C20:2 nd nd nd nd nd nd
C22:0 nd nd nd nd nd-0.2 nd
C22:1 nd nd nd nd 0,0-1,0 nd
C22:2 nd nd nd nd nd nd
C24:0 nd nd nd nd nd-1.5 0,0-0,1
C24:1 nd nd nd nd nd nd
C18:1t ≤0,1 ≤0,1 ≤0,1 ≤0,1 ≤ 0,05 nd
C18:2 t + C18:3 t ≤0,1 ≤0,1 ≤0,1 ≤0,1 ≤ 0,05 nd

Quality criteria Maximum level

Matter volatile at 105 Degree centigrade 0,2 % m/m
Insoluble impurities 0,05% m/m
Anisidine value <2
Peroxide value Up to 15 meq o2 /kg oil
Up to 2 mg KOH/ g oil for avocado oil. Up to 4 mg KOH/ g oil for other cold
Acid value
pressed oils.
Soap content 0,0 mg/kg
Cu 0,4mg/kg
Fe 5mg/kg
BRAZIL COMMENTS:
Brazil suggests that when this proposal is presented, the database used to establish the acid value and soap content should be
explained since they are different from the values defined for virgin oils in Codex Stan 210----1999.

PHYSIOCHEMICAL CHARACTERISTICS
specification Non Saponification
Iodine Refractive index Density
oil saponifiables value
value (ND 40ºC) (xºC/water ºC)
mater (g/kg) (mg KOH/g oil)
0,910----0,916
Almond ≤20 85----106 188----200 1,462----1,466
25ºC/water 25ºC
Hazelnut ≤10 80----100 188----197 1,456----1,474 0,908----0,915
0,919----0,20
Pistachio ≤20 84----115 189----195 1,460----1,466
15,5ºC/water 15,5ºC
135---- 0,923----0,925
Walnut ≤25 189----197 1,469----1,471
165 25ºC/water 25ºC
0,910----0,920
Avocado ≤120 63----95 177----198 1,465----1,474
25ºC/water 25ºC
170---- 0,925----0,935
Flaxseed ≤20 187----197 1.4720-1.4750
203 20ºC/water25ºC
CX/FO 15/24/11 7

STEROLS

Sterol Composition of Hazelnut oil

Sterols %, m/m
Cholesterol ND-0.6
Brassicasterol ND
Campesterol 4.0-5.8
Stigmasterol 07-1.5
B-Sitosterol 82.8-86.8
Delta-5-Avenasterol 2.0-4.5
Delta-7-Stigmastenol 0.3-2.3
Delta-7-Avenasterol 0.2-1.1
Total (mg/kg) 1147-2319

loretS liS tontaS laooiihatntaS liorS tontaS lSot nntaS litiintnntaS

cholesterol nd nd nd nd 0,3
Brassicasterol nd nd nd nd ----
Campesterol 4----6 4----6 4----6 2----4 6,6
Stigmasterol n,d 1----3 0----2 1----2 1,5
Beta----sitosterol 85----92 75----79 90----96 80 71,8
Delta----5----avenasterol 4----6 6----8 1----3 10----12 7

Delta----7----stigmastenol nd 0----2 nd 1----2 ----

Delta----7----avenasterol nd nd nd 1----2 ----

Others nd nd nd nd 22,8

Total sterols (mg/kg) 1760 2010 1200 2660 4640

loretS liSotontaS laooiihatntaS liorS tontaS lSot nntaS litiintntaS

cholesterol nd Nd nd Nd 1----2
Brassicasterol nd Nd nd Nd
Campesterol 4----6 4----6 4----6 2----4 5----12
Stigmasterol n,d 1----3 0----2 1----2 1----10
Beta----sitosterol 85----92 75----79 90----96 80 60----92
Delta----5----avenasterol 4----6 6----8 1----3 10----12 2----10

Delta----7----stigmastenol nd 0----2 nd 1----2 1----2

Delta----7----avenasterol nd Nd nd 1----2 1----2

Others nd Nd nd Nd

Total sterols (mg/kg) 1760 2010 1200 2660 3500----5600

loretS liS tontaS laooiihatntaS liorS tontaS lSot nntaS litiintnntaS

----
Cholesterol ----≤0,5 ----≤0,5 ≤0,5
≤0,5---- ≤0----5
----
Brassicasterol ----≤0,1 ----≤0,1 ----≤0,1
≤0,1
Campesterol 4----6 4----6 4--------7 2--------5
----
Stigmasterol ----0,3----1,0 1----2
0,2----7 1----2
----
Beta----sitosterol 168 75----85
60----84 75--------85
Delta----5----avenasterol 8 3----8 1----4 21
Delta----7----stigmastenol ----≤0,5 0--------3 0,6----2,5 0,9----1,4
---- ---- ----
Delta----7----avenasterol nd
≤1 ≤1 0,7----1,4
Others nd nd nd nd
Total sterols (mg/kg) 1300----2150 3500----3800 3400 2500----3500
CX/FO 15/24/11 8

loretS liS tontaS laooiihatntaS liorS tontaS lSot nntaS litiintnntaS

Cholesterol nd nd nd nd
Brassicasterol nd nd nd nd

Campesterol 4----6 4----6 4----7 2----4

Stigmasterol n,d 0,2----7 0----3 1----2

Beta----sitosterol 75----83 72----80

80----88 60----84

Delta----5----avenasterol 2----9 3----8 2----7 10----15

Delta----7----stigmastenol nd 0----3 nd
0,5----3

Delta----7----avenasterol nd nd nd 0----2

Others nd nd nd nd

Total sterols (mg/kg) 1200----2200

1300----2150 3500----3800 2500----3500

Flax
Pistachio Hazelnut Almond Avocado Camelia
Sterol Walnut oil Linseed Linola oil
oil oil oil oil oil
oil
Cholesterol nd nd nd nd nd nd 5
Brassicasterol nd nd nd nd 1 1 4
Campesterol 4----6 4----6 4----6 2----4 25----31 21----25 23----27
Stigmasterol n,d 1----3 0----2 1----2 7----9 3----5 2----4
Beta----sitosterol 85----92 75----79 90----96 80 45----53 54 50----54
Delta----5----
4----6 6----8 1----3 10----12 8----12 17----19 10----12
avenasterol
Delta----7----
nd 0----2 nd 1----2 nd nd nd
stigmastenol
Delta----7----
nd nd nd 1----2 nd nd nd
avenasterol

Others nd nd nd nd nd nd nd

Total sterols 2300---- 2200---- 3604----

1760 2010 1200 2660
(mg/kg) 6900 4249 5110

loretS liS tontaS nlaooiihat nliorS to lSot nntaS nnlitiint nndSisorrn

Cholesterol nd nd 0,0-0,6 nd 0,0-0,5 nd
Brassicasterol nd nd nd nd nd 0,0-1,0

Campesterol 4,0-6,0 4,0-6,0 4,0-7,0 2,0-5,0 5,0-12,0 25,0-31.0

Stigmasterol 0,0-1,0 0,2----7,0 0,0----3,0 1,0----2,0 1,0-10,0 7,0-9,0

Beta----sitosterol 75,0----96,0 72,0----80,0 60,0-90,0 45,0-53,0

80----92 60----84
Delta----5----
2,0----9,0 3,0----8,0 1,0----7,0 10,0----21,0 2,0-10,0 8,0-12,0
avenasterol
Delta----7----
nd 0----3.0 nd 1,0-2,0 nd
stigmastenol 0,3----3,0
Delta----7---- ---- ---- ----
nd 1,0-2,0 nd
avenasterol ≤1 ≤1 0,2----2

Others nd nd nd nd nd nd

Total sterols (mg/kg) 1300---- 1200----2200 3500-5500 2300-6900

3500----3800 2500----3500
2150
CX/FO 15/24/11 9

TOCHOPHEROLS
Alpha---- Beta---- Gamma---- Delta---- Alpha---- Gamma---- Delta---- Total
oil
tocopherol tocopherol tocopherol tocopherol tocotrienol tocotrienol tocotrienol (mg/kg)

Almond oil nd----5

319----545 nd----10 5----104 nd nd nd
Hazelnut
nd----10
oil 100----460 6----24 8----194 nd nd nd 200----600
Pistachio
nd----50
oil 10----330 nd 0----370 nd nd nd 100----600

Walnut oil nd----60

nd----50 nd 120----400 nd nd nd 309----570
118,2 (alpha
Avocado 116 2,4 7,3 5,6 tocophérol
equivalent)

Alpha---- Beta---- Gamma---- Delta---- Alpha---- Gamma---- Delta---- Total

Oil
tocopherol tocopherol tocopherol tocopherol tocotrienol tocotrienol tocotrienol (mg/kg)

Almond oil nd----5

20----43,9 nd----10 5----104 nd nd nd 100----450

Hazelnut oil nd----10

100----420 6----12 18----194 nd nd nd 200----600

Pistachio oil nd----50

10----330 nd 0----100 nd nd nd 100----600

Walnut oil nd----60

nd----50 nd 120----400 nd nd nd 309----455
Avocado
Flax/linseed
4----20 nd 100----488 7----14 150----540
oil nd nd nd

Linola 15----20 nd 200----800 5----10 200----800

nd nd nd

Camellia oil 27----46 nd 420----742 10----21 500----780

nd nd nd

Alpha---- Beta---- Gamma---- Delta---- Alpha---- Gamma---- Delta---- Total

Oil
tocopherol tocopherol tocopherol tocopherol tocotrienol tocotrienol tocotrienol (mg/kg)
Flax/linseed
4----20 nd 100----488 7----14 150----540
oil nd nd nd
118,2
(alpha
Avocado 63,0-116 2,4 0,0-19 0,0-5,6
nd nd nd tocophérol
equivalent)

Alpha-- Beta- Gamma- Delta- Alpha- Gamma- Delta- Total

Oil
tocopherol tocopherol tocopherol tocopherol tocotrienol tocotrienol tocotrienol (mg/kg)
20,0-545,0
Almond oil nd-5
nd-10,0 5-104 nd nd nd 100----600

Hazelnut oil nd-10

100-460 12-Jun 18-194 nd nd nd 200----600

Pistachio oil nd--50

10-330 nd 0-370 nd nd nd 100----600

Walnut oil nd--60

nd-50 nd 120--400 nd nd nd 309----570

Flax/linseed
4,0-20.0 nd 100-488 7,0-14,0 150----540
oil nd nd nd
118,2
(alpha
Avocado 63,9-116,0 2,4 7,3-19,0 5,6
nd nd nd tocophérol
equivalent)