Linseed oil stabilisation with pure natural phenolic compounds

► Genistein, caffeic acid, (+)-catechin, and myricetin were tested as natural phenolic antioxidants in linseed oil. ► Hydroperoxide production, α-linolenic acid content, and antioxidant concentration were measured during a thermal treatment. ► Efficiency of phenolic compounds ranked as follows: genistein < caffeic acid < (+)-catechin < myricetin. ► The structural features of phenolic compounds modulate their protective effects against oil oxidation.