Production and Characterization of Functional Lipid …
97
Table 3 FTIR analysis of Mayonnaise samples
Absorption (cm −1 )
Functional group
Mayonnaise prepared by
using binary oil blends
Market mayonnaise
3467.70
O–H stretch
hydrogen bond
Present
–
3411.30
O–H stretch
hydrogen bond
–
–
3050.83
=C–H stretch carbon
hydrogen bond
–
Present
3009.37
=C–H stretch carbon
hydrogen bond
–
Present
2925.50
C–H stretch bond
Present
–
2921.63
C–H stretch bond
–
Present
2854.30
C–H stretch bond
Present
–
2852.00
C–H stretch bond
–
Present
2761.56
H–C = O stretch
bond
–
Present
2126.80
Alkynyl C=C stretch –
–
1766.70
C=O stretch
aliphatic aldehyde
Present
–
1747.00
C=O stretch
aliphatic aldehyde
–
Present
1745.90
C=O stretch
aliphatic aldehyde
–
–
1650.60
C = O stretch α, β
unsaturated ketone
Present
–
1549.50
Aromatic ring
Present
–
1465.30
C–C stretch bond
–
–
1461.78
C–C stretch bond
–
Present
1460.20
C–C stretch bond
Present
1245.79
C–O stretch bond
–
Present
1230.60
C–O stretch bond
–
–
1159.80
C–O stretch bond
Present
–
1158.04
C–O stretch bond
–
Present
1156.70
C–O stretch bond
–
1094.40
C–O stretch bond
–
Present
855.27
Aromatic C–H
bending
–
Present
717.39
Aromatic C–H
bending
–
Present