FTIR ANALYSIS OF DRIED APRICOT (APRICOT CHIPS) AS AN AGRICULTURAL PROCESSED PRODUCT

Abstract

The study investigates the chemical structure and functional groups of dried
apricot (apricot chips) using Fourier Transform Infrared (FTIR) spectroscopy. The
FTIR spectrum was recorded in the range of 4000–400 cm⁻¹ to identify major
functional groups associated with carbohydrates, organic acids, and bound moisture.
The results revealed the presence of hydroxyl (–OH), aliphatic C–H, carbonyl
(C=O), and C–O functional groups, which are characteristic of polysaccharides,
organic acids, and residual moisture in dried agricultural products. The obtained
spectral data confirm that dried apricot retains its essential biochemical components
after drying, indicating its suitability for long-term storage and further processing