Abstract The purified triacylglycerol fraction of rapeseed oil was used as a food lipid model to study the effects of β-carotene and γ-tocopherol on its oxidative stability in light. The triacylglycerol fraction of rapeseed oil was oxidized under fluorescent light at 25°C. Oxidation was followed by measuring peroxide value and the consumption of antioxidants. Under air, β-carotene (20 μg/g) was a pro-oxidant, whereas γ-tocopherol (20 μg/g) was an effective inhibitor of lipid oxidation. When both β-carotene (20 μg/g) and γ-tocopherol (20 to 50 μ/g) were present together, the oxidation was inhibited more effectively than by γ-tocopherol alone. Our findings suggest that there is potential antioxidant benefit in combining β-carotene and γ-tocopherol in food systems.