The antioxidative activity of α‐tocopherol in oil is necessary for the inhibition of lipid peroxidation. If no regeneration of antioxidants is possible in foods, oxidation products are formed to a measurable extent. The aim of this study was to investigate oxidation products of α‐tocopherol in plant oil. The oxidation of α‐tocopherol in plant oil leads to α‐tocopherolquinone and to two epoxides (α‐tocopherolquinone‐2,3‐epoxide, α‐tocopherolquinone‐5,6‐epoxide). These three reaction products were identified and quantified in plant oil. The 2,3‐epoxide is formed at lower temperatures (90°C) whereas at high temperatures (180–220°C) only the 5,6‐epoxide appears. The kinetics show that the 5,6‐epoxide is produced as long as α‐tocopherol is present. With longer reaction times the concentration of the 5,6‐epoxide starts to decrease. α‐Tocopherolquinone is found at substantially lower concentrations.