Vegetable oils, especially rich in polyunsaturated acid become subject to oxidation processes very easily. One of the methods of increasing their oxidative stability is introducing antioxidants. The aim of this study was to improve an oxidative stability of rapeseed, soybean and sunflower oils and their triacylglycerols matrixes by utilization of antioxidants preparation (mixture of alpha tocopherol, ascorbyl palmitate and soybean lecithin) in doses 0,02; 0,04; 0,06; 0,10 and 0,15%. Induction time was measuremend by Rancimat method in 120ºC. It was proved that addition of antioxidant preparation was the most effective in sunflower oil: (in dose 0,15% caused lengthening of induction period by 120%). The purified TAG of all oils were very well protected by preparation. In dose 0,15% induction period of TAG rapeseed, soybean and sunflower oils were increased by 635, 602 and 978% respectively.