The unsaponifiable matter (USM) of bene hull oil were separated into hydrocarbons (7.3%), carotenes (7.1%), tocols (48.4%), linear and triterpenic alcohols (1.7%), methyl sterols (11.2%), sterols (6.2%), and triterpenic dialcohols (18.0%). Regardless hydrocarbons fraction, the whole USM and all fractions had the EC50 (mg/ml) value significantly lower than (USM, 0.99; tocols, 1.05; carotenes, 3.93; triterpenoids, 1.74–9.89) that of a-tocopherol (36.7). a-Tocopherol, the whole USM, and all fractions were able to increase significantly the stability of sunflower oil at 50 C, so that the highest stabilizing effect belonged to the USM fractions with no significant differences amongst them, followed by the whole USM and atocopherol. The sunflower oil had an OSI (oil/oxidative stability index) of 3.54 h, which was considerably promoted by some of components (tocols, 4.35; hydrocarbons, 4.43 h; USM, 4.5 h; triterpenic alcohols, 5.1 h; carotenes, 5.49 h). The FRAP and DPPH tests showed nearly similar results.

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