The antioxidant activities of selected compounds added to oil emulsions were determined. The polyphenolic compounds from barks of hawthorn and pine and Scutellaria baicalensis as well as α-tocopherol, β-carotene, vitamin C and citric acid were tested. The results obtained showed that the natural compounds of vegetable orgin decreased unfavorable transformations in oil emulsions to the higher extent than the antioxidant vitamins and citric acid.