The antioxidative effect of Aloe extracts on 0.1 M-linoleic acid was compared with some commercial antioxidants during storage at 50±2℃ for 20 hours, and on soybean oils at 60±2℃ for 30 days. In the oxidation of linoleic acid, antioxidative effects of various Aloe extracts and other antioxidants were shown as following orders: 3% Aloe methanol extract > 1% Aloe methanol extract > 0.02% BHT > 3% Aloe ethyl acetate extract > 0.5% Aloe methanol extract > 0.02%-Tocopherol>Aloe methanol extract, 0.1, 0.02% > Aloe ethylacetate extract, 1, 0.5, 0.1, 0.02% > control, while in the oxidation of soybean oil, 1% Aloe methanol extract > 0.02% BHT > 3% Aloe methanol extract > 0.02%-Tocopherol>control.