Fatty acid composition (FAC) of the oil might affect the processes of autoxidation and hydrolytic alteration, which causes oils to deteriorate during frying. However, natural biopolymers, like corn starch, may be able to recycle fried frying oil to be used again. The goal of this search is to treat sunflower and soybean blend oil as waste-cooking oil (WCO) with starch. The findings show that starch treatment keeps the acid value within allowable bounds and aids in preserving a lower peroxide value, which improves the oxidative stability of fried oils. Furthermore, it not only increases the stability of unsaturated fatty acids but also reduces the quantities of saturated slightly at ½ h (from 20.09 to 19.11) and 90 min (from 25.84% to 19.11%), and trans fatty acids was 0.70 % and 0.63% with 10% and 30% starch after half an hour of frying, which may result in healthier frying results. The findings presented highlight the possibility of using starch as a useful ingredient to recycle WCO and maybe increase its shelf life. Further study in this field may yield important insights into how to best fry food for better oil quality and health advantages. In-depth knowledge of how starch preserves oil quality could be gained from future research on the molecular pathways involved, which would help with frying technique optimization.