Palm oil contains naturally an average content of 280 mg/kg alpha-tocopherol and 670 mg/kg tocotrienols, having an antioxidant activity in bulk oil mainly at room temperature. In order to enhance the oxidation stability of bulk palm oil, or of palm oil used as ingredient in micellar systems or in frying oils, different antioxidants or natural extracts can be used, also selecting the antioxidant molecule/blend in relation to i) the partition coefficient  taking into account the "polar paradox", ii) the different behavior in auto-oxidation, thermal oxidation of photo-oxidation of the same molecule: a wide range of choice is available.

For example, to enhance the oxidation stability of bulk palm oil at room temperature in dark storage conditions (auto-oxidation) polar phenolic antioxidants can be selected (hydroxytyrosol, mixture of phenolics from rosemary, olive oil waste water recovered antioxidants, etc.), if used in food emulsions tocopherols can be "fortified" by adding alpha-tocopherol or tocopherol mixtures, for frying oils also the mixture with other tocopherol naturally-rich oils (i.e. soybean) or other antioxidant sources can be considered. For photo-oxidation, mixtures of carotenoids and tocopherols can be designed to have the best performances ... Please specify your needs and storage-processing conditions. Thank you.

Tocopherol is not thermal stable, I wouldn't recommanded it for frying oil

please go through

http://www.eurofedlipid.org/meetings/archive/edinburgh/5852/5852_0254.pdf

One can use preservatives to  prevent further conversion  & pack in air tight container.