Table 6.
Comparison of major components of the produced CO FAME identified by GC-MS with the previous reported data.
Ester Composition | Present study |
Other study |
||||
---|---|---|---|---|---|---|
Acquisition time (min) | Amount (%) | Probability (%) | [14] | [36] | [35] | |
Ricinoleic FAME | 39.5 | 83.74 | 94.3 | 89.27 | 90.87 | 89.15 |
Stearic FAME | 36.85 | 2.16 | 83.25 | 0.16 | 0.13 | 1.1 |
Oleic FAME | 36.53 | 5.99 | 82.46 | 3.53 | 2.57 | 3.3 |
Linoleic FAME | 36.46 | 6.198 | 86.23 | 4.21 | 5.00 | 4.61 |
Palmitic FAME | 34.03 | 1.91 | 87.5 | 0.92 | 0.41 | 1.01 |