Analysis and classification of common vegetable oils
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Updated: Aug 30, 2026

Ultrasonic-Assisted Preparation of Biodiesel Products from Vegetable Oils
Published on: April 19, 2024
Steven J Pitts1, Cameron I Thomson
1R.C.M.P. Forensic Laboratory, 15707-118 Avenue, Edmonton, Alberta, Canada T5V 1B7.
Abstract:
The analysis of fatty acids from common vegetable oils was investigated for application to forensic casework. A base-catalyzed transesterification of the fatty acids to fatty acid methyl esters using tetramethylammonium hydroxide was simple, rapid, straightforward and inexpensive. Canola, corn, olive, peanut, safflower, soybean and sunflower oils were able to be classified based on their fatty acid methyl ester profiles. Using gas chromatography-mass spectrometry, the detection limits for canola, corn, olive, peanut and safflower oils were determined to be 0.4 mg/mL or less and 0.2 mg/mL or less for soybean and sunflower oils.
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