International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2016, Volume : 4, Issue : 1
First page : (226) Last page : (234)
Article doi: http://dx.doi.org/10.18782/2320-7051.2212
Comparison of FTIR fingerprints in the fruits of Pouteria campechiana (Kunth) Baehni at different developmental stages
A.V. Sunila1, V.S. Anil Kumar1, K.V. Dinesh Babu2 and K. Murugan1*
1Dept. of Botany, University College, Thiruvananthapuram, Kerala, India
2Dept. Of Chemistry, Govt. College For Women, Thiruvananthapuram, Kerala, India
*Corresponding Author E-mail: harimurukan@gmail.com
Received: 5.02.2016 | Revised: 12.02.2016 | Accepted: 16.02.2016
Abstract
Pouteria genus has wide ethnobotanical tradition as food, remedies or wood to general uses, most of the available scientific information is limited to few species with economical potential as source of eatable fruits, while several other species remain without information about their pharmacological and economical potential. Due to organoleptic and nutritional characteristics the fruit is consumed in its fresh ripe state. The edible flesh has been assessed in relation to antioxidant activity. Different phenolic acids, flavonols, and carotenoids have been identified and based on this the inclusion of such fruit in diet has been recommended. In this juncture present analysis is attempted to reveal FTIR spectra of the fruits at different developmental stages.Pouteria campechiana fruits at six different stages of development were collected (4WAP, 8WAP, 12WAP, 16WAP, 20WAP and 24WAP) and were subjected to FTIR spectral analysis. The resultant spectral peaks were analysed for the occurrence of characteristic functional groups that might represent the chemistry of various compounds present in the fruit pulp. Almost all stages of fruits were characterized by more or less similar peaks with different heights. Some of the peaks were shared and others unique were interpreted. The fourth stage (16 WAP) shows peaks at 2300 and 2330 cm-1 which specifically corresponds to C=O stretch of CO2 absorption and it is at this stage the ripening process begins. The presence and absence of specific spectral peaks in different fruit stages can be correlated to the maturity stage and further to the specific metabolic shifts that are taking place in the plant in accordance with external and internal rhythms.
Key words: Pouteria, Functional groups, Fourier Transform Infrared Spectra
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Sunila, A.V., Anil Kumar, V.S., Dinesh Babu, K.V. and Murugan, K., Comparison of FTIR fingerprints in the fruits of Pouteria campechiana (Kunth) Baehni at different developmental stages , Int. J. Pure App. Biosci. 4(1): 226-234 (2016). doi: http://dx.doi.org/10.18782/2320-7051.2212
