Margarines are W/O emulsions with minimal fat and are heat treated when used for baking. Lipid oxi-dation has been identified as the major deterioration process of margarines and addition of antioxidants is necessary. Consumers are increasingly demanding that chemical antioxidants in foods be replaced by natural preservatives. A multivariate statistical study gave us oxidative stability depending on the com-position of 20 different commercial margarines and an analysis of the principal components allowed us to classify and select eight of them. This study analyzes the antioxidant capacity of six different natural ground herbs (Curcuma longa, Illicium verum, Rosmarinus officinalis, Taraxacum officinale, Thymus piperella and Thymus vulgaris) on the oxidative stability of eight selected margarines. In order to evalu-ate the oxidative stability, we determine the induction period (IP) with Rancimat assays at 120 ºC with 1.5 hours of suppression. As results, Rosmarinus officinalis increases the IP value by 73.17% with respect to its basal values, Curcuma longa, Thymus vulgaris and Thymus piperella increases it between 17% and 26% and Taraxacum officinale together with Illicium verum reduces it between 19% and 34% respec-tively. A multiple linear regression model approach shows that IP has a positive correlation with SFA, PUFA,  acids, MUFA/PUFA ratio and antioxidant activity.