The antioxidant effects in soybean oil was investigated by browning reaction mixtures formed by sugar and reaction temperatures above 110$^{circ}C$. 0.1 M solution of xylose, glucose and sucrose were heated at 110, 120, 130, 140 and 150$^{circ}C$ for 24 hrs respectively. A reaction rate constant(k), activation energy (Ea) and Q$sub$10/ value were determined by color intensity that was measured absorbance at 490 nm in each temperature. Soybean oil containing the ethanol extracts taken from the browning reaction mixtures that were heated at 110, 130 and 150$^{circ}C$ was stored in an incubator kept at 45.0${pm}$1.0$^{circ}C$ for 24 days. The results are as follows: 1. When 0.1 M solution of xylose, glucose and sucrose were heated at 110$^{circ}C$ and 120$^{circ}C$, the intensity of glucose browning mixtures was the highest, but heated at 150$^{circ}C$, the color intensity increased in order of xylose > glucose > sucrose after 24 hrs. 2. The reaction rate constant (k) was increased rapidly above 140$^{circ}C$ and appeared maximum at 150$^{circ}C$, esp. xylose was the highest. The activation onergy (Ea) of xylose was the highest as 93.28 Joule/mole and the Q$sub$10/ value of xylose was appeared 1.28. Q$sub$10/ value was also the highest in xylose. 3. The browning reaction mixtures that were heated at 110$^{circ}C$ appeared little antioxidant effects. But, in heated at 130$^{circ}C$ and 150$^{circ}C$, the antioxidant effects appeared in sucrose browning reaction mixtures. Therefore, in browning reaction mixtures that heated above 110$^{circ}C$, only sucrose browning reaction mixtures appeared antioxidant effects and xylose, glucose appeared little antioxidant effects. On the contrary xylose and glucose increased peroxide values of soybean oil.