Apple pomace was added to linseed and fish oils stored for 12 weeks to study the antioxidant activity of polyphenols contained. The ability to blanking the 2,2-diphenyl-1-picrylhydrazyl radicals was found in case of apple pomace regardless of the oil content in the formulation. The highest ability to reduce Fe3+ ions was demonstrated in the samples containing 30% of the fish oil. The addn. of apple pomace resulted in limiting the acid and peroxide values of the samples during storage.