The masters thesis aimed to test the oxidative stability of argan, hemp, chia seed and pomegranate seed oil. The oil's fatty acid composition, density and viscosity were determined and checked for a correlation between the physical qualities and oxidative stability. In the oil samples the chemical analyses of primary and secondary products of oxidation and antioxidative activity (AA) after ageing at 60 °C from 1-14 days were carried out. Furthermore, the oxidative stability was determined with the rancimat method. All analysed oils were predominantly composed of unsaturated fatty acides (UFA). The research found an inverse correlation between density and viscosity. Additionally, positive correlation between unsaturated fatty acids content and iodine value in hemp, argan, chia seed, olive and rapeseed oil was found. Primary as well secondary products of oxidation increased with time of ageing. No non-ageed oil exceeded the legally admitted limit for peroxide value (PV) and free fatty acid content. A linear correlation between conjugated dienes and PV was found. There was also a positive correlation between content of UFA and para-anisidine value as well as PV. AA decreases with time of ageing. There is an inverse correlation between the AA and PV – the higher PV, the lower AA. Oils with higher UFA content showed shorter induction time determined with rancimat method. The results of this method were in compliance with the findings acquired with the ageing method.