Fourier transform infrared (FTIR) and Raman spectroscopy are complementary techniques, typically called vibrational spectroscopy. Both techniques allow simple, rapid, non-destructive, specific, providing fingerprint spectra, and real-time analytical method for analysis of molecules in different states. Besides, these methods are simple without any excessive sample pre-treatment, therefore, they are sometimes called as "green analytical methods". Biofluids have several biomolecules such as lipid, protein, nucleic acids, and carbohydrates. These biomolecules can be used as biomarkers to detect some types of diseases, since biomolecules are in direct contact with the human organs. FTIR and Raman spectra of biofluids are complex in nature, therefore sophisticated statistical techniques, known as chemometrics, must be used to solve the analytical problems related to quantitative analysis purposes. The objective of this review is to show the capability of FTIR and Raman spectroscopic techniques in combination with chemometrics techniques to analyze the biomolecules in biofluids through an extensive literature review. During performing this review, several databases in Science citation index, Scopus PubMed, and Google Scholar related to the topics are identified and downloaded. With the present review, it is known that FTIR and Raman techniques are rapid method for screening certain diseases by identifying the level changes of some biomolecules. In the future, this method will be widely used for clinicians as new diagnostic tools for many diseases.

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Currently, the authentication analysis of edible fats and oils is an emerging issue not only by producers but also by food industries, regulators, and consumers. The adulteration of high quality and expensive edible fats and oils as well as food products containing fats and oils with lower ones are typically motivated by economic reasons. Some analytical methods have been used for authentication analysis of food products, but some of them are complex in sampling preparation and involving sophisticated instruments. Therefore, simple and reliable methods are proposed and developed for these authentication purposes. This review highlighted the comprehensive reports on the application of infrared spectroscopy combined with chemometrics for authentication of fats and oils. New findings of this review included (1) FTIR spectroscopy combined with chemometrics, which has been used to authenticate fats and oils; (2) due to as fingerprint analytical tools, FTIR spectra have emerged as the most reported analytical techniques applied for authentication analysis of fats and oils; (3) the use of chemometrics as analytical data treatment is a must to extract the information from FTIR spectra to be understandable data. Next, the combination of FTIR spectroscopy with chemometrics must be proposed, developed, and standardized for authentication and assuring the quality of fats and oils.

Red fruit (Pandanus conoideus Lam) oil (RFO) is one of high value edible oils having many functional advantages for health. P. conoideus is a native plant from Papua province, Republic of Indonesia and Papua New Guinea. RFO is good for diets and served as preventive agents for various diseases such as cancer and coronary disease so that RFO can be considered as functional edible oils. Because of its high quality, in Indonesia fats and oils market, RFO has a more expensive price (10-15 times) than other common edible oils like palm oil and corn oil. This fact attracts some unethical player to adulterate RFO with other lower priced-oils such as palm oil and corn oil. As a consequence, the authentication of RFO from any oil adulterants becomes important to ensure the quality and the authenticity of RFO. This article report some biological advantages of RFO and the characterization of RFO. FTIR spectroscopy in combination with multivariate calibrations has been reported as a powerful technique for the authentication of RFO from other oils and is the most reported techniques in some literature.

Halal is an Arabic term used to describe any components allowed to be used in any products by Muslim communities. Halal food and halal pharmaceuticals are any food and pharmaceuticals which are safe and allowed to be consumed according to Islamic law (Shariah). Currently, in line with halal awareness, some Muslim countries such as Indonesia, Malaysia, and Middle East regions have developed some standards and regulations on halal products and halal certification. Among non-halal components, the presence of pig derivatives (lard, pork, and porcine gelatin) along with other non-halal meats (rat meat, wild boar meat, and dog meat) is typically found in food and pharmaceutical products. This review updates the recent application of molecular spectroscopy, including ultraviolet-visible, infrared, Raman, and nuclear magnetic resonance (NMR) spectroscopies, in combination with chemometrics of multivariate analysis, for analysis of non-halal components in food and pharmaceutical products. The combination of molecular spectroscopic-based techniques and chemometrics offers fast and reliable methods for screening the presence of non-halal components of pig derivatives and non-halal meats in food and pharmaceutical products.