Novel antioxidants, derivatives of trolox, and selected phenolic acids have been prepared in good yields and fully characterized by (1)H NMR, (13)C NMR, and MS. Their antioxidant activities have been assessed by DPPH and ORAC assays, and during frying and accelerated storage tests. Novel phenolic compounds exhibited higher radical scavenging activities than both trolox and α-tocopherol. Trolox hydroxybenzoate showed a significantly higher protection than α-tocopherol under storage conditions. All new antioxidants performed better than α-tocopherol under frying conditions. Moreover, their outstanding thermal stability makes them more valuable than α-tocopherol for frying applications.