This paper presents an experimental study on the physicochemical properties of rice oil, peanut oil, corn oil and Kraft paper immersed in these oils in the presence of antioxidants (butylated hydroxytoluene, tertiary butyl hydroquinone and Naugalube 750). The experiments are performed on new and aged conditions. Ageing of oils is carried at 115 oC for 96 hours while Kraft paper is aged in oils at 130 oC for 164 hours. Both closed and open cup methods are used for ageing. The results show that ageing insignificantly affects the breakdown voltage, but markedly increases the acid number and the viscosity of the vegetable oils. The combination of tertiary butyl hydroquinone and either butylated hydroxytoluene or Naugalube 750 slightly increases the breakdown voltage, but significantly raises the oxidation stability of the vegetable oils. This results in a reduction in the viscosity and the acid number of the vegetable oils. Moisture significantly affects the breakdown voltage of both vegetable and mineral oil. High moisture content results in low breakdown voltage. The results also show that ageing insignificantly affects the breakdown voltage, but markedly decreases the tensile strength of oil-impregnated paper. Although the presence of antioxidants does not increase the breakdown voltage of aged paper, these additives slow down the ageing process. This results in an increase in tensile strength of the paper.