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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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BMC Chemistry

ISSN: 2661-801X

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