Antioxidant compounds in food play an important role as a health protecting factor. Scientific evidence suggests that antioxidants reduce the risk for chronic diseases including cancer and heart disease. Recently antioxidants and secondary metabolites have attracted a great deal of attention for their effect in preventing disease due to oxidative stress, which leads to degeneration of cell membranes and many pathological diseases. A sensitive and simple procedure is described for measuring the antioxidant activity (AA) of essential oils(Geranial. Geranial acetate, Eugenol and Gingerol) with curcumin. using T bars. It was found that curcumin showed higher AA than essential oils. It showed that curcumin has effective AA activity at a very less concentration of 0.74mg/ml compared to Eugenol, which showed a effective AA activity at a concentration of 9.4mg/ml.