Food is one of the fundamental elements of our life that can be ruined by enzymatic action, microorganisms or non-enzymatic reactions. Oxidation is a non-enzymatic reaction in which oxygen reacts with lipids in foods. Oxygen has a tendency to capture electrons and the double bond has a high electron density which makes lipids susceptible to oxidation. The mechanism of lipid oxidation in foods is believed to be a free radical chain reaction called autoxidation. A free radical is an atom or molecule that contains one or more unpaired electrons. Although the half-life of free radicals is short, they have an independent existence. Once free radicals are formed in the autoxidation reaction, they continue to form other radicals and form primary products. The decomposition of primary products produces varieties of volatile compounds such as aldehydes, ketones, hydrocarbons etc. which cause unpleasant tastes and odors in edible oils and fat-containing foods. These unwanted products make foods less acceptable to consumers. Furthermore, oxidative reactions reduce the nutritional quality of food as they reduce essential fatty acids (Fennema, 1996). Sometimes the reaction products are considered potentially toxic. Lipid oxidation products cause tissue injury by reacting with amino acids, phospholipids, and DNA in biological systems. Lipid peroxides also damage the arterial endothelium which subsequently develops cardiovascular disease (Duthie, Wahle, & James, 1989; Stringer, Görög, Freeman, & Kakkar, 1989). The substance that slows down or inhibits the oxidation of an oxidizable substrate is called an antioxidant. The concentration of antioxidants should be lower than the oxidizable substrate (Sies, 1997). According to the FDA,…half of the paper…nolic substances. The essential oil can be extracted by water or steam distillation, liquid solvent extraction (Figueiredo, Barroso, Pedro, & Scheffer, 2008). Research is underway to find naturally derived antioxidants that may be safe and cause no side effects and could replace uses of synthetic antioxidants. However, a limited number of oils have been studied for this purpose, which is not enough to create an essential oil instead of synthetic preservatives. Extensive research on essential oils is needed to choose the most effective essential oil as a natural preservative. The objectives of the study:1. Evaluate the antioxidant activity of the essential oil of white wormwood (Artemisia alba), bay leaf (Laurus nobilis) and pink geranium (Pelargonium capitatum).2. To find the most effective essential oil among white wormwood, bay leaf and pink geranium essential oil.