Coconut oil has more than 90% of saturated fatty acids. Of this percentage, about 47% of lauric acid, an important saturated acid that gives great stability to oxidation, in addition to benefic properties such as anti-inflammatory. Sunflower oil also presents important properties for daily balance of the body, however, the high amount of unsaturated fatty acids provides low oxidative stability. Knowing the nutritional values of both raw materials under study, the aim of this study was to mix them in two different proportions: 50% sunflower + 50% coconut (blend 1) and 70% sunflower + 30% coconut (blend 2), in order to evaluate the antioxidant potential and chemical composition, by analysis of fatty acids content; antioxidant activity (DPPH); phenolic compounds; oxidative stability, by accelerated oxidation test, Rancimat method. The acidity values for both pure oils and blends are within the values established by Anvisa and Codex Alimentarius, and phenolic compounds were proportional to the amount of sunflower oil incorporated into the coconut oil. The values of oil stability index (OSI), determined by Rancimat, were high, especially for coconut oil, and in the mixtures, the increase in oxidative stability was proportional to the amount of coconut oil added to sunflower oil. DOI: http://dx.doi.org/10.17807/orbital.v11i4.1226