IR spectra of all films showed the characteristic bands of starch
at 3300 cm1 (OeH stretching), 2947 cm1 (CeH from alkyl groups)
and 1149 cm1 (CeO stretching) (Fig. 2). Besides, the films carrying
RE showed signals corresponding to the stretching of the aromatic
rings due to the presence of phenolic compounds from the extract
at 1515 cm1
. Other signals around at 1750 cm1 and1714 cm1
were also detected and attributed to the presence of C]O groups
from carboxylic acids