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This study targeted to determine the total phenolic content and antioxidant activity of essential oils Cinnamomum zeylanicum, Vitis vinifera, Allium cepa and Sesamum indicum. Total phenolic content was measured by Folin-Ciocalteu assays. The antioxidant potential of the tested extracts was evaluated using DPPH, CUPRAC and total antioxidant capacity (TAC) assays. The total phenolic compounds in essential oils varied widely, ranging from 80.26±0.007 μg GAE/mL to 268.20±0.008 μg GAE/mL. Cinnamon oil exhibited higher DPPH scavenging activity and CUPRAC activity. This study revealed that essential oils of C. zeylanicum, V. vinifera, A. cepa and S. indicum are good sources of natural antioxidants. [ABSTRACT FROM AUTHOR]