I noticed there are more FAMEs in an oil than fatty acids in the same oil, during GCMS analysis. Please why and I need reference. Thank you
Dear Benedict,
If I understood correctly, you wish to know why free fatty acids (FFA) are low in an oil sample while FAMEs content is high. The raw oil contains quite low quantity of FFA (0.3-3.3% source: https://www.sciencedirect.com/topics/food-science/free-fatty-acids) while remaining fatty acids are present as triacylglyceride (TAG-bound). During trans-esterification reaction, all these fatty acids (FFA + TAG bound) gets converted to FAME leading to high fatty acid profile as compared to the lower FFA content in the raw oil.
Refer this for your analysis of FFA and TAG bound FAs: https://academic.oup.com/chromsci/article/50/10/934/344702
Hello Prasun,
Yes you are right, that is what I want to know. And a reference to back my claim. Thank you so much
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