The consumption of Used Cooking Oil (UCO) poses adverse health effects. During frying, several properties of oil are altered, and Total Polar Compounds (TPC) are formed on repeated frying. The toxicity of these compounds may cause several diseases such as hypertension, atherosclerosis, Alzheimer's disease, liver diseases, and so on. Therefore, it is essential to monitor the quality of vegetable oils during frying. In order to safeguard consumer health, FSSAI has fixed a limit for Total Polar Compounds at 25 percent, beyond which the vegetable oil shall not be used. From 1st July, 2018 onwards, all Food Business Operators (FBOs) are required to monitor the quality of oil during frying by complying with the said regulations.