Skip to main content

Table 1 Conversion and percentage of saturated, mono and polyunsaturated FAMEs derived from vegetable oils

From: Lipase catalyzed epoxidation of fatty acid methyl esters derived from unsaturated vegetable oils in absence of carboxylic acid

Oil C (%) SFAME (%) MUFAME (%) PUFAME (%)
Olive 95.19 13.46 78.84 7.69
Avocado 97.43 8.17 77.40 14.42
Grapeseed 96.74 14.67 19.92 65.41
Back to article page

BMC Chemistry

ISSN: 2661-801X

Contact us