The growing trend towards production of processed meat has made the control of oxidation important in meat industry. Utilization of medicinal plants like basil leaves, which are high in antioxidant properties can enhance the oxidative stability of meat and meat products during cold storage. The objective of this study was to examine the antioxidant content of basil leaf powder (BLP) and its impact on lipid oxidation in beef patties during cold storage. Three types of beef patties were prepared: Control (beef patties without additives), BLP 0.2 (beef patties + 0.2% Basil leaf powder), and BLP 0.4 (beef patties + 0.4% Basil leaf powder) and stored at 4oC for seven days. Results showed that BLP contain high phenol (279.29mg/g), flavonoid (104.14 mg (QE)/g) and vitamin C (66.27mg/g) contents. On the antioxidant activities BLP exhibited high DPPH (81.062%) and ABTS (98.41%) free radical scavenging ability. The incorporation of BLP at a concentration of 0.2 and 0.4% in the beef patties numerically reduced (P > 0.05) the level of lipid oxidation compared to control group during the cold storage. In conclusion, this study suggested that BLP holds promise as a natural preservative in beef patties to inhibit lipid oxidation during cold storage.