Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.)

Table 3 FTIR functional group composition

Frequency range (cm^-1)	Frequency (cm^-1)				Group	Class of compound
Frequency range (cm^-1)	Raw	Low level	Medium level	High level	Group	Class of compound
3400-2400	3287.76	3289.26	3288.49	3295.34	O-H stretching	Carboxylic acid
3000-2850	2923.59	2922.97	2923.47	2922.96	C-H stretching	Alkanes
3000-2850	2858.94	2857.57	2858.87	2857.07	C-H stretching	Alkanes
1750-1730	1742.94	1743.70	1743.17	1742.54	C = O stretching	Ester
1640-1560	1636.83	1637.42	1636.21	1638.00	N-H bending	Primary Amines
1550-1450	1535.21	1534.31	1533.57	1531.17	N-H bending	Secondary Amines
1500-1440	1446.72	1447.32	1444.81	1448.97	C-H bending	Alkanes
1300-1000	1241.04	1238.14	1239.49	1236.27	C-O stretching	Ester
1300-1000	1046.92	1046.90	1047.00	1047.51	C-O stretching	Ester

ISSN: 2661-801X