Furthermore, the high-oleic acid oil and the oil with low-saturated fatty acid content had distinct DSC profiles than the other oils (T. . Similarly, it was reported by Yuan, L. et.al. that oil with higher saturated fatty acid content has a longer thermal oxidation time. This conclusion was based on the analysis of the total polar compound. The amount of polymers and oxidised products in oil grows linearly as the thermal oxidation time rises, according to this study. At the first stage of heat oxidation, their canonical correspondence analysis revealed substantial positive connections between oleic acid and oxidised triglyceride monomer . Using multiple linear regression data, it was concluded that the effects of unsaturated fatty acids (mostly linoleic acid) were stronger than the effect of tocopherols (mainly 𝛾-Tocopherol) (X. . Furthermore, it has been discovered that radical reactions occur slowly in saturated fatty acid-rich dietary oils. Oil with a high amount of unsaturated fatty acids can quickly create additional free radicals .