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The aim of this study is the rapid detection of food pressed oils adulteration with their refined versions, using UV–Vis spectroscopy. The study investigates some common oil physico-chemical parameters such are: density, viscosity, refractive index, acid index, peroxide value, saponification index, to detect differences between cold pressed oils versus refined ones, for some food-grade oils found on Romanian market, as well as FT-IR spectroscopy and GC–MS analytical method, obtaining similar results to those presented in the literature data. The difference between some of the obtained results is not relevant for telling the cold-pressed oils from their refined version for adulteration investigation purpose. Colour analysis instead is a very good method to differentiate a cold pressed oil from a refined one. Taking this into account, the cold pressed oils and their refined versions were mixed in different proportions, and their colour properties were analyzed, obtaining linear dependences for  a*  and  b * CIE L*a*b* parameters with cold pressed oil content in the mixture. Dependence equations were proposed.

Rapid adulteration detection of cold pressed oils with their refined versions by UV–Vis spectroscopy