Research on the degradation of antioxidants during heating has garnered significant attention. It was reported that there was no significant variation in phytosterol concentration when vegetable oils were heated at 50°C for several weeks or at 100°C for 1 hour. However, Subjecting the oils to a temperature of 200°C for a duration of one hour led to a decrease in phytosterol content by approximately 50-60% . Many other antioxidant molecules break down at the elevated temperature of frying. The effect of antioxidants; ascorbic acid, sorbic acid, citric acid, sodium erythorbate, TBHQ(tertiary butyl hydroquinone), BHT (3,5-di-tert-butyl-4hydroxytoluene), BHA (butylated hydroxyanisole), PG (propyl gallate), phytic acid and the SAIB (sucrose acetate isobutyrate) on the thermal stability of canola oil were studied by subjecting canola oil to a temperature of 180ºC for 8 hours over 10 days. The following antioxidants were found to be less protective -citric acid, sodium erythorbate, BHA, BHT, TBHQ and sorbic acid as they decompose at temperatures below 180ºC. However, the antioxidants -phytic acid, ascorbic acid and propyl gallate (PG), are the most resistant as their decomposition processes start at temperatures between 180-200 ºC. Thermal analysis revealed that the SAIB antioxidant exhibits superior protective properties and demonstrates high resistance to oxidation . Another research discovered that TBHQ has stronger antioxidant effects in palm oil when heated to 135°C. However, increasing the heating temperature and duration resulted in a considerable loss of TBHQ. They further found that when heated to the same temperature, the acid values of palm oil with and without TBHQ were almost identical (C. .