The temperature influence on the oxidation stability of biodiesel from ternary mixture of vegetable oil and animal fat (50% of soybean oil, 20% of beef tallow, and 30% of poultry fat) was evaluated at temperatures ranging from 110 to 130 degrees C applying the Arrhenius and Eyring equations. The kinetics and thermodynamics parameters determined, considering first-order reaction rate kinetics, were rate constant (k), varying from 0.5479 to 1.7110 h(-1), activation energy (E-a) of 72.01 kJ mol(-1), preexponential factor (A) of 3.84 x 10(9) h(-1), enthalpy of activation (Delta H double dagger) of 68.75 kJ mol(-1), entropy of activation (Delta S double dagger) of -72.05 J K-1 mol(-1),and Gibb's free energy of activation (Delta G double dagger) average of 97.08 kJ mol(-1). Based on the activation complex theory (ACT), the thermodynamic activation parameters indicated a nonspontaneous, endergonic, and endothermic process: Delta G double dagger > 0, Delta H double dagger > 0, and Delta S double dagger < 0, with estimated storage time of 149.82 d at 25 degrees C.