The present study was done to study the antioxidant activity of four essentiat
oils namely thyme .elove • cumin and caraway as preservatives agents in refined
cottonseed oil in the comparison with synthetic BHA by using three differerl
concentrations of the oils (300,500.700 ppm) and 200 ppm Buoly!ated hydroxy anIsole
(BHA). The physico - chemical properties of the oil$ were determined. Also, t e
chemical composition was determined by GLC Analysis. The main components were
identified . The antioxidant activity of these oils revealed thai all the tested essent~1
oils had different antioxidant activity and the effect was increased by increasing oils
concentration from 300 to 700 ppm. Clove oil had the highest antioxidant activity on
cottonseed 041 comparison with the control sample and, it retched 93.7 % of
Synthetic BHA antioxidant effect, followed by thyme oil which represented 87.5 % of
BHA . On the other hand, caraway essential oil was the lowest one which 'It
representsd 62.5 o~ of BHA effect. in addition, cumin 011 had a moderate effect and
represented 75 % of BHA action. The addition of clove , thyme and cumin essential oils at the minimum
inhibitory concentration 300-700 ppm to cottonseed oil did not atter the acceptability of
cottonSfled 011 used for processing food.