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

Q. S. Martins, C. A. Aguirre, and J.L.B. Farias


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.


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

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Revista Mexicana de Física

ISSN: 2683-2224 (on line), 0035-001X (print)

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