“…As part of the creation of a directory for the thermo-oxidative dynamics of several culinary oils of varying unsaturation degree, the current study is built on previous investigations conducted on the continuous and discontinuous thermo-oxidation of coconut, olive, rapeseed, and sunflower oils by [ 9 ]; which was the first scientific report on this subject, and also subsequently on ghee, groundnut, extra virgin olive, macadamia, sesame, corn, and walnut oils [ 12 ]. According to both studies, susceptibilities of the culinary oils to thermo-oxidation, as manifested by chemical changes to triacylglycerol acyl chains and the evolution of LOPs following a 300 min (continuous) and 480 min (discontinuous) thermo-oxidation duration, were in order of PUFA-rich sunflower > MUFA-rich olive and rapeseed > saturated fatty acid (SFA)-rich coconut oils [ 9 ], and PUFA-rich sesame, corn, walnut > MUFA-rich groundnut, extra virgin olive, macadamia > SFA-rich ghee oils [ 12 ]. However, at the end of 120 min thermo-oxidation duration, the discontinuous episodes led to higher levels of aldehydic LOPs than those reported for continuous thermo-oxidation in both studies [ 9 , 12 ].…”