The study reports efficacy of Luvunga scandens Roxb. berry essential oil (LSEO) as antifungal, aflatoxin inhibitory and as antioxidant. Aspergillus flavus LHP-PV1 was taken as test fungus. Antifungal activity of the LSEO was done by food poisoning method and minimum inhibitory concentration (MIC) was found to be 3.5 μl/ml. Antiaflatoxigenic activity of LSEO was assessed in terms of minimum aflatoxin inhibitory concentration (MAIC) which was found to be 1.75 μl/ml. Total phenolic content of LSEO was found to be 4.45 μg/mg. LSEO also possess strong antioxidant activity, which was assayed by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) having IC50 value equal 3.61 μl/ml. Strong antifungal, antiaflatoxigenic, and antioxidant potency of LSEO make it suitable for recommendation as plant-based preservative for food commodities during post-harvest storage.