Vibrational Study for the Lemon and Tangerine Fruit Using FT-IR Spectroscopy

Luisa Andronie, Aurelia Coroian, Vioara Mireşan, Ioana Pop, Camelia Răducu, Antonia Odagiu, Zamfir Marchiş, Cristian Coroian

Abstract


The analyze of food products is one of the actual preocupations which is why the development of some quick
and accurate ways of determining the aditives and toxic substances in foods is neeeded. FT-IR spectroscopy is a sample,
rapid and accurate method to detect a natural product in food industry. The main objective of the present study was to
investigate the detailed physico-chemical characteristics of the pulps of commonly cultivated species of citrus fruits. The
FT-IR spectra of lemon and tangerine fruit have been obtained and the principal vibrational band was assignment and
analysis according to the available literature.


Keywords


lemon fruit, tangerine fruit, FT-IR (Fourier transform – infrared).

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