Background & Aims of the Study: The present study assessed the antioxidant properties associated with the essential oils (EOs) of four native plants, namely Salvia officinalis (SO), Mentha longifolia (ML), Mentha spicata (MS), and Cuminum cyminum (CC), during the storage of ghee, as a food model, in comparison with the features of butylated hydroxytoluene (BHT), as a synthetic antioxidant. Materials and Methods: The EOs were prepared and analyzed for their total phenolic content, 2, 2-diphenyl-1-picrylhydrazyl, reducing power, and their effects on the oxidative stability of ghee during the accelerated storage at 65°C. Results: The EO of SO had the highest phenolic compounds (70.06±0.72 mg gallic acid equivalents/g of EO) followed by EOs of ML, MS, and CC. Compared to other EOs, EO of SO had significantly the highest antioxidant activity (P<0.05). The sensory properties and overall acceptance of ghee containing 20 ppm of SO were more acceptable, compared to those reported for other treatments. The oxidation stability of ghee was preserved by all the EOs, compared to that of the control during the accelerated storage (P<0.05). Conclusion: The EOs of plants could be introduced as suitable herbal sources of antioxidants to endure ghee shelf life
