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The efficiency of pitanga leaf extracts (PLE) to protecting vegetable oils against lipid oxidation is evaluated and compared with the synthetic antioxidant butylated hydroxytoluene (BHT). In addition, the main phenolic compounds and antioxidant properties of PLE are determined by UPLC‐DAD‐MS/MS and spectrophotometric methods. Moreover, the fatty acid composition and lipid oxidation of canola oil...