Table 1 Table showing FTIR band assignments for the rice cultivars:

3550-3200^b

Stretching vibration of O−H

Polysaccharides

⁴³

2927-2935^w

CH₂ asymmetric or symmetric stretch

Mainly unsaturated lipids and a small contribution from proteins, carbohydrates, nucleic acids

⁴⁴

1628-1650^m

C=O stretch (1652 cm⁻¹)

Cis C=C (1654 cm⁻¹)

H–O–H bending vibrations

Protein

Bound water molecule

^44,45

1420-1330^w

C–H Bending vibrations of –CH₂

Cis distributed alkenes

^46,47

1300-1000^w

CH₃ bending vibrations, C–OH stretching and bending vibrations, skeletal vibrations of C–O–C

Lipids and proteins

Presence of glycosidic linkages

^48,46,47

1158^s

C–O stretching of C–OH bonds

Starch

⁴⁹

1080^s

C–O–H bending and C–C stretching of C–O–C

Polymer chain

⁴⁶

1048

Characteristic band of crystalline region of

starch

Amylopectin chains

⁵⁰

1020.94^s

Characteristic to region amorphous, C–O of C–O–C

Amylose chains

^51,50

930

Skeletal mode vibrations of C–O–C and Intramolecular bonding of –OH group at C–6 position in native starch

Presence of strong glycosidic linkages and indicates the hydrophilicity of starch

^52,47

526–764 cm⁻¹

Fingerprint region

Glucopyranose ring of starch

⁵³