Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity

► Schaal oven conditions were applied to test oxidative stability of emulsions. ► Melissa officinalis aqueous extracts delayed oxidation in O/W and W/O/W emulsions. ► BHA effectively delayed oxidation in W/O/W emulsions. ► Stability of olive oil emulsions was unaffected by type of antioxidant or emulsion. ► Stability of linseed oil emulsions was affected by type of antioxidant or emulsion.