When compared to the values before frying, the acid and peroxide levels of edible oil increased after frying. This could be attributed to the high frying temperatures inducing the breakdown of glycerides . The findings of N. Achira et.al. demonstrated that the highest deterioration was seen at 190 0 C in discontinuous mode when sunflower oil was heated at 120, 150, and 190 0 C in both continuous and discontinuous mode . At higher temperatures, the thermal and oxidative destruction rate of PUFA increased dramatically. Frying temperature above 195 0 C can promote intense PUFA isomerization, thereby increasing the amount of trans isomers. The peroxide value, free fatty acid value and p-anisidine , as well as the colour-changing phenomena , escalate with an increase in temperature. Similarly, Aladedunye, F.A. and Przybylski, R. found that an increase in total polar contains, p-anisidine value, colour components and trans fatty acid are a function of temperature. Furthermore, it is reported in this paper that the decrease in polyunsaturated fatty acid concentration is directly proportional to the frying temperature . In another study using HPLC-ESI-MS/MS, 16 reactive aldehydes were identified in oil after frying clam (Ruditapes philippinarum). Some aldehydes such as acrolein and trans-2pentenal showed a slight decrease at higher temperatures possibly due to evaporation. However, the concentration of other aldehyde species increases with an increase in heating temperature (Z.-Y. . To investigate the impact of high temperatures on the concentration of glycidyl esters in palm oil; potato chips were cooked periodically in palm oil that was heated for 8 hours every day for five days. Frying was done at three different temperatures: 150, 165, and 180 °C. Acid and p-anisidine values, alterations in fatty acid profile, total polar contents, polar fraction composition, and colour component development were used to assess the oil's thermooxidative changes. Liquid chromatography-mass spectrometry was used to determine the amount of glycidyl esters in the sample. The quantity of hydrolysis, oxidation, and polymerisation products (excluding reduction in the degree of unsaturation) increased sharply as the frying temperature and duration increased. The content of glycidyl esters reduced when the temperature and frying time were increased. The degree of oil deterioration was shown to be associated with the extent of glycidyl esters decline . Furan formation was investigated in several vegetable oils after heat treatments. Temperature and time were noted to have a substantial influence on furan formation. Additionally, more furan was produced in oils with high polyunsaturated fatty acids .