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Cooking oil lists among widely utilized food commodity and therefore its quality check has been a topic of discussion among many consumers. It is also widely used as a raw material during food manufacturing and processing in industry. As far as quality and safety of cooking oils is considered, heating and other processing conditions may affect the overall quality of the food product. As we all are aware of the deep frying method of cooking procedure; it results in the production of both desirable and undesirable compounds. Cooking process especially for oils and fats plays an important role in the quality of the overall food product and will also affect the physicochemical properties. Deep frying of oils may result in oxidative and hydrolytic reactions and lead to the formation of volatile and non-volatile decomposition products. Total polar compounds come under non-volatile substances. How Total Polar Compounds Are Formed? Deep frying is a cooking technique that includes a sequence of complex processes that can affect physicochemical properties and shelf life of both oil and also the product that is being fried. Deep frying of oils depends on certain conditions like - Frying time Temperature of the oil Composition of the oil Continuous or discontinuous deep frying Food moisture content Food coating Food surface or volume Moisture content of the food, oxygen in the atmosphere, high temperature for frying leads to hydrolytic, oxidative and polymerization reactions. These reactions undergo changes and bring modifications to the composition of the frying oils thereby releasing free fatty acids, diglycerides and polymeric triglycerides. These group of compounds formed are termed as total polar compounds. Total polar compounds (TPC) may increase with degree of unsaturation. https://www.eurofins.in/food-and-feed... https://www.thehindu.com/news/cities/...