AbstractThe antioxidative activity of ethanolic extracts of canola meal at 100, 200, 500 and 1000 ppm on refined‐bleached (RB) canola oil was examined and compared with commonly used synthetic antioxidants, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), BHA/BHT/monoglyceride citrate (MGC) andtert‐butyl‐hydroquinone (TBHQ). Stability of RB oil was monitored under Schaal oven test conditions at 65°C over a 17‐d period. Progression of oxidation was monitored by weight gain, peroxide, conjugated diene, 2‐thiobarbituric acid and total oxidation values. Canola extracts at 500 and 1000 ppm were more active than BHA, BHT and BHA/BHT/MGC and less effective than TBHQ at a level of 200 ppm.