This study was conducted to investigate the antioxidant activities of clove extracts in water, methanol and ether. The clove extracts, BHA and ${alpha}$-tocopherol were added to each oil at a level of 200 ppm. The activities of the substrate oils and controls were tested under autoxidation and thermal oxidation conditions. The degree of the effects of the antioxidant activities under autoxidation condition were in the following order; ether extract 〉 methanol extract 〉BHA 〉 ${alpha}$-tocopherol 〉 water extract = control group. The induction periods of the control, water, methanol and ether extracts, and BHA and ${alpha}$-tocopherol were 9.5, 9.6, 10.7 11.8, 10.4 and 9.7 days, respectively. Under thermal oxidation condition, the methanol extract showed stronger antioxidant activity than those of the water and ether extracts. The antioxidant activity of the methanol extract was attributed to ${alpha}$-tocopherol and BHA.