AbstractThe kinetics of peroxide accumulation during oxidation of triacylglycerols of sunflower oil at 100 °C in presence of different concentrations of hexane, ethylacetate and ethanol extracts ofMelissa officinalisL.,Mentha piperitaL.,Mentha spicataL.,Ocimum basilicumL.,Origanum vulgareL. andSaturejae hortensisL., was followed. Ethanol extracts are the most active in retarding the autoxidation process. The most effective are the extracts ofSaturejae hortensisL. (stabilization factorFfor 0.5% direct hexane and 0.5% direct ethanol extracts being 14.8 and 24.0, respectively), followed by the extracts ofMentha piperitaL. (F= 7.4 and 19.6, respectively) andMelissa officinalisL. (F= 7.4 and 18.6, respectively). Some of the spices are recommended as sources of natural antioxidants for stabilization of polyunsaturated lipid systems