The RE used in this study, and which was previously characterized by a relatively high scavenging activity, seems to be interesting in the inhibition of frying oils oxidation. Its addition in the mixture of soybean and sunflower oil reduced the PV by 38% after 30 h of heating. According to Che Man and Jaswir (2000), the addition of a RE, at a percentage of 0.4%, affect the stability of palm oil used infrying potatoes for about 32 h were the PV was reduced by 37%.