Novel antioxidant compounds for use in foodstuffs containing oils or fats are described which comprise benzodioxole compounds having the structure ##STR1## wherein R.sub.1 is a hydrogen atom or an alkyl group or an aryl group, R.sub.2 is an alkyl group or an aryl group, or R.sub.1 and R.sub.2 together form a cyclo alkyl group, and R.sub.3 is a hydrogen atom or an hydroxyl group.