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Aim: To determine the difference in the antioxidant activity of the olive, sunflower, pumpkin and black oil and their tocopherol extracts as well as to examine the kinetics and mechanism of reactions between free radicals and antioxidants. Materials and Methods: Antioxidant activity of the oils and tocopherol extracts was measured spectrophotometrically using DPPH ̇ (2,2-diphenyl-1-picrylhydrazil) while Trolox equivalent was used as a reference standard for the quantification of the results obtained by the DPPH ̇ test. DPPH ̇ signal inhibition was evaluated and analyzed by monophasic and biphasic kinetics mathematical models. Results: The TEAC values suggest that olive and sunflower oil (2.16 mmol/L) have a stronger antioxidant activity than black (1.85 mmol/L) and pumpkin oil (1.68 mmol/L) and they possess stronger inhibition of the DPPH ̇ radical. Tocopherol extracts have a much *Dopisni autor: Paola Tijan, univ. bacc. sanit. ing. Medicinski fakultet Sveučilišta u Rijeci Braće Branchetta 20, 51 000 Rijeka e-mail: paolatijan@gmail.com 1 Sveučilište u Rijeci, Medicinski fakultet, Rijeka 2 Sveučilište u Rijeci, Medicinski fakultet, Zavod za medicinsku kemiju, biokemiju i kliničku kemiju, Rijeka Antioksidativna aktivnost i kinetička analiza tokoferolnog ekstrakta iz različitih vrsta biljnih ulja Antioxidant activity and kinetic analysis of tocopherol extract obtained from different types of vegetable oils Paola Tijan1*, Dalibor Broznić2 Izvorni znanstveni članak/Original scientific article Napomena: Rad je prezentiran na 10. studentskom kongresu Prehrana i klinička dijetoterapija (10. – 11. svibnja 2019., Rijeka; organizatori: Medicinski fakultet Sveučilišta u Rijeci, FOSS MedRi) te je prema Uredništvu časopisa Medicina Fluminensis odabran za najbolje konferencijsko priopćenje.