Due to the recent increases in petroleum prices and uncertainties concerning petroleum availability, there is renewed interest in non edible oil as fuels for diesel engines. In India, non edible oil like Jatropha, Pongamia, Mahua, Neem, Eucalyptus are being viewed as the future scope for biodiesel production. Biodiesel is one of the best available sources to fullfill the energy demand of India. The main problem associated with biodiesel is its poor oxidation stability. The oxidation stability of fats and oil and their product play an important role in determining the quality. It is defined as the resistance of oil/fats/biodiesel to degradation through oxidation with air which results in change of fuel quality. The exposure of oil, fats or biodiesel to atmosphere O , heat, heavy metal, light, porphyrims etc generate free radicals that form peroxide 2 radicals which subsequently lead to the formation of stable secondary products. These oxidation products will lead to gum formation and deteriorate the quality of the fuel and it cannot be used for engine operation. The objective of this paper is to investigate the induction period for various non edible oil using theoretical method to address their stability issue.