The aim of this work was to (i) determine the chemical composition of the essential oils (EOs) of five spices widely cultivated in Egypt as: Fennel ( Foeniculum vulgare), parsley ( Petroselinum crispum), lavender ( Lavandula officinalis), black cumin ( Nigella sativa) and thyme ( Thymus vulgaris); (ii) determine the total phenolic compound (TPC) content (iii) determine the antioxidant activity of the Egyptian essentials oils by means of three different antioxidant test and (iv) determine the effectiveness of the Egyptian essentials oils on the inhibition of the growth of some indicators of spoilage bacteria strains. There is a great variability in the chemical composition of EOs obtained from the five Egyptian aromatic plants. Thyme EO had the highest content of total phenols (913.17 mg GAE/L). Black cumin (highest % of inhibition of DPPH radical: 95.89% and highest FRAC values 3.33 mmol/L Trolox) and thyme (highest % of inhibition of TBARS: 80.76) essential oils presented the best antioxidant profile. Only the essential oil of thyme showed inhibitory effects on the three tested bacteria at all added doses.