Several methods have been reported to measure the oxidative stability (OS) of edible oils. The OS of oils and fats with added antioxidants can be determined during storage under normal ambient conditions and packing. However, in general, oxidation can take a long time to occur, e.g. a few days to a few months, which is impractical for routine analysis. For this reason, accelerated oxidation tests or aging tests are conducted. Tests like Schaal oven test, Sylvester test and Swift test are used for accelerated oxidation test at elevate temperature. Normally Schaal oven test is used for determination of oxidation of oils