β-Sitosterol and campesterol stabilisation by natural and synthetic antioxidants during heating

► We use natural and synthetic antioxidants to protect phytosterols during oil heating. ► We estimate the losses of β-sitosterol and campesterol and the increase of phytosterols oxidation products. ► Content of phytosterol oxidation products depend on used antioxidant. ► The best antioxidants were: tocopherols, green tea extracts, rosemary extracts, phenolic compounds, BHT.