Abstract: Thermal stability of commercial edible oils were investigated by non-isothermal Thermogravimetry/ Derivative Thermogravimetry (TG/DTG). Results obtained indicated that these parameters were dependent on composition of fatty acids, being influenced by the presence of natural and artificial antioxidants. According to the thermogravimetric curves, the following thermal stability sequence was suggested: corn>sunflower>soybean>rice>soybean+olive>sunflowe+olive>canola>olive.