One of the major problems during production, application and processing of edible oils is oxidation of lipids, it causes an important change in the chemical, sensory and nutritional properties. In order to prevent oxidation of lipids in the application is various synthetic and natural antioxidants. In this paper, monitored the influence of synthetic antioxidants tertbutylhydroquinone (0,01%) and natural antioxidant: extracts of rosemary Oxy'Less ® Clear (0,5% and 1,5%) and green tea extract (0,1% and 0,3% ), on the oxidative stability of sunflower oil mixtures and other types of vegetable oil (50:50). To test the stability of oxidation were used the following types of vegetable oils: sunflower oil, soybean oil, rapeseed oil, rice oil, extra virgin olive oil, linseed oil, and walnut oil. Determination of oxidation stability of oils and their combination, and the impact of antioxidant (tert- butyl hydroquinone, extracts of rosemary and green tea extract) conducted with a test of rapid oxidation of oils - Rancimat test (3.0 g, temperature 120 °C, air flow 9 L/h). The result of oil oxidation expressed induction period (IP) protection factor (PF) and the antioxidant activity of antioxidants (AA). Stability of mixtures of oil is proportional to the induction period. They also monitored spectrophotometrically and the color of oil at 492 nm (transparency). From these results it can be concluded that the addition of certain vegetable oils (25% and 50%) in sunflower oil led to changes in the oxidation stability of oil mixtures. Natural antioxidant extracts of rosemary OxyLessClear (1,5%) and the green tea extract (0,3%) protect oil mixture more efficiently from the oxidative deterioration as compared to the addition of synthetic antioxidants TBHQ (0,01%).