Oxidative stability (resistance on oxidation) is very important functional specificity of fatty product. The most popular and most applied method to research of oxidative stability is Rancimat test. The aim of this study was to examinate the lipids in corn grains. Grains have been stored for 4 months. Changes which appear in the lipids from this grain after every month of storage have been monitored. The study included the separation of the fat from the grains and the characterization of separated fat (acid and peroxide values, fatty acids content, polar and nonpolar fraction contents, oxidative stability). The storage of the corn grains caused a slight increase in the free fatty acids content in lipid fraction (about 2,4% after 4 months). The copmosition of the fatty acids after the four month of storage has not changed in any serious way. In extracted lipids a 1.5 times increase in peroxide value has been observed after 4 months of storage as well as a decrease in the oxidative stability (1.5 times).