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Active films based on pumpkin oil cake, with 1 % and 2 % of winter savory and basil essential oil, were synthesized in the paper, and the antioxidant activity of the films obtained was subsequently examined. A biopolymer film based on pumpkin oil cake without the addition of essential oils was used as a control. The following methods were used for determining the antioxidant activity of the films: the DPPH radical scavenging activity, the hydroxyl radical scavenging activity and the reducing power assay. The control film showed some antioxidant activity (DPPH radical scavenging activity = 61 %, hydroxyl radical scavenging activity = 33 %, reducing power = 0.534). However, the addition of essential oils increased the antioxidant activity of the films, especially their reducing power, where as the film with 2 % of winter savory essential oil exhibited the highest activity. A slight increase in the DPPH radical and the hydroxyl radical scavenging activities was also observed with the incorporation of essential oils into the experimental films.

Incorporation of essential oils into biopolymer films based on pumpkin oil cake in order to improve their antioxidant activity