Chlorophyll a and b, pheophytin a and b and $eta$-carotene, crude chlorophylls and carotenoids (CCC) extracts of mustard leaf kimchi were isolated by DEAE-sepharose CL-6B and Sepharose CL-6B colume and TLC. The effects of chlorophyll a and b, pheophytin a and b and $eta$-carotene on linoleic acid autoxidation were examined by the determination of peroxide value and conjugated dienoic acid content. Among them, chlorophyll a showed greater antioxidative activity than others, followed by chlorophyll b, pheophytin a, pheophytin b and $eta$-carotene. Degradation of pheophytin b was observed to be slower than others and $eta$-carotene showed highest degradation level during the autoxidation reaction of linoleic acid.