Approach by Raman and infrared spectroscopy in three vegetable oils from the Brazilian Amazon.

Authors

  • Q. S. Martins Universidade federal de Rondonia
  • C. A. Aguirre Universidad Federal de Mato Grosso
  • and J.L.B. Farias Universidad Federal de Mato Grosso

DOI:

https://doi.org/10.31349/RevMexFis.65.328

Keywords:

vegetables oils, vibrational spectroscopy, (FTIR), fatty acids.

Abstract

Copaiba oils (COP), Andiroba (AND) and Brazil nuts (CDB) have been studied in several areas of science, mainly interests in the pharmacological and food industry. A rapid analysis by techniques such as Raman and Fourier Transform Infrared spectroscopy (FTIR) gives us a set of information concerning the molecular nature. Results of FTIR and Raman for COP, AND and CDB, present modes of vibrations linked to fatty acids (AFs) in the sample composition, whose structures are rich in C=O, C=C and C-H. The results suggest modes in the regions 800-2000 cm$^{-1}$ and 2500-3000 cm$^{-1}$, which fit the general characteristics of the AFs, strongly associated with oleic, linoleic, and palmitic acids. COP presents mode with intense peak at 2800-3000 cm$^{-1}$, just related to the copalic acid, that presents contributions of rings of carbon. Finally, the results were discussed with DFT calculations complementing that obtained by FTIR and Raman.

Author Biographies

Q. S. Martins, Universidade federal de Rondonia

Departamento de fisica

C. A. Aguirre, Universidad Federal de Mato Grosso

Departamento de Fisica

and J.L.B. Farias, Universidad Federal de Mato Grosso

Departamento de Fisica

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Published

2019-07-01

How to Cite

[1]
Q. S. Martins, C. A. Aguirre, and and J. Farias, “Approach by Raman and infrared spectroscopy in three vegetable oils from the Brazilian Amazon”., Rev. Mex. Fís., vol. 65, no. 4 Jul-Aug, pp. 328–332, Jul. 2019.

Issue

Vol. 65 No. 4 Jul-Aug (2019): Revista Mexicana de Física

Section

04 Atomic and Molecular Physics

License

Authors retain copyright and grant the Revista Mexicana de Física right of first publication with the work simultaneously licensed under a CC BY-NC-ND 4.0 that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.