There wasstudied the impact ofantioxidant complex from microalga Porphyridium cruentum biomass on the antioxidant activityof vegetable oilsand their oxidation process. The antioxidant complex was obtained by extracting in 96% ethylalcohol. Antioxidant assay using the radical1,1-diphenyl-2-picryl-hydrazil (DPPH) revealed an increase of the antioxidant activity of oils supplemented with microalgal antioxidant complex. There was determineda decrease (up to 40% for olive oil) in fatty acid oxidation for vegetable oils with microalgal antioxidant extract.
