Lipid oxidation has been recognised as the major problem affecting edible oils, as it is the cause of important deteriorative changes in their chemical, sensory and nutritional properties, health risk and economic losses. In this paper, monitored the influence of synthetic antioxidants propyl gallate (0,01%) and natural antioxidant: extracts of rosemary OxyLess.CS (0,1% and 0,3%) and green tea extract (0,1% and 0,3%), on the oxidative stability of sezame oil mixtures and other types of vegetable oil (50:50). To test the stability of oxidation were used the following types of vegetable oils: sezame oil, linseed oil, safflower oil, grape seed oil, vegetable oil with natural extracts of garlic, extra virgin olive oil. Determination of oxidation stability of oils and their combination, and the impact of antioxidant (propyl gallate, extracts of rosemary and green tea extract) conducted with a test of rapid oxidation of oils – Oven test (63 °C). The result of oil oxidation expressed peroxide value (PV) during 4 days of the test. The addition of sesame oil (50%) in other vegetable oils tested, there was an increase in the stability of a mixture of oil degradation by oxidation except for mixtures with safflower oil and grape seed oil. Natural antioxidants OxyLess.CS rosemary extract and green tea extract effectively protects the oil mixture from oxidative deterioration as compared to the addition of synthetic antioxidants propyl gallate.Test results show that the greater the protection efficiency of these compounds was achieved by adding oil of 0.3% OxyLess.CS rosemary extract and green tea extract compared to 0.1%.