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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
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