Email: abdulkimfar@gmail.com J.Food Pharm.Sci. 2 (2015) 12-17 Research Article Application of chemometrics in combination with Fourier Transform Mid Infrared spectroscopy for authentication of avocado oil Fajar A. Lumakso a , Sugeng Riyanto a , Shahrel Ahmad Shuhel Ahmad b , Arieff Salleh Rosman b , Farahwahida Mohd. Yusoff b . and Abdul Rohman a,b,c*, a Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia b Centre of Research for Fiqh Science and Technology (CFIRST), Universiti Teknologi Malaysia, Skudai, Malaysia. c Research Center of Halal Products, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia ARTICLE INFO ABSTRACT Received 20/02/2015 Received in revised form 05/03/2015 Accepted 25/03/2015 Available online 01/4/2015 This recent study was carried out to develop a rapid, simple, and accurate analytical method for authenticity determination of avocado oil (AO). Fourier transform-mid infrared (FT-MIR) spectroscopy technique aided with Partial Least Square (PLS) were optimized for that purpose to binary mixtures of AO with grapeseed oil (GO) and sesame oil (SeO). The calibration models were constructed at following selected MIR region with normal spectra treatment at combination 1006-902; 1191-1091; and 1755-1654 cm -1 (GO in binary mixture with AO) and 4000-650 cm -1 for analysis of SeO in binary mixture with AO. The high value of coefficient of determination (R 2 ) of 0.9994 with low root mean square error of calibration (RMSEC) value of 0.86 %v/v was revealed in GO quantification. Meanwhile, R 2 of 0.9997 with RMSEC 0.73 %v/v were obtained for analysis of SeO in binary with AO. The given value of root mean square error of pprediction (RMSEP) during model validation were 0.52 %v/v (GO) and 0.53 %v/v (SeO), respectively. The high value of R 2 and low value of RMSEC and RMSEP during calibration and validation were associated with the accuracy and precision of the used method. Keywords: avocado oil, FT-MIR spectroscopy, authentication, partial least square. 1. Introduction Avocado belongs to the member of Lauraceae family having commercially important in the industry of fats and oils (Litz et al, 2007). Avocado is one of the valuable fruits due to the rich contents of nutrients such as proteins and dietary fibers. Moreover, avocado fruit contains some components, namely fat especially monosaturated fatty acid, water, protein, essential minerals and some lipid soluble vitamins, mainly vitamin A and vitamin E (Ozdemir and Topuz, 2004; Prasetyowati, 2010). The avocado fruit is oval with green to purple color, depending to the cultivar. The seed was round with brownish color, with 2.5-5 cm in diameter. The pulp is yellow and buttery with good smell and taste (Steenis, 2002). The oil content of its pulp is about 8-30% depending on the cultivar and the origin (Takenaga et al, 2008). Avocado oil (AO) belongs to the edible oil which is used widely for cooking oil, flavor additive in meal, and ingredient in cosmetics formulation as the emollient. Besides, AO has good benefit for human health due to the antioxidants and phytosterols components present in it (Roquejo et al, 2003). Those contribute in anticancer, hepatoprotective, and antioxidant activities (Berger et al, 2004). These beneficial effects led to the high price of AO in the oil and fat market. Since the price