The essential oils of Aniba parviflora (Meisn) Mez. (Lauraceae) were evaluated for chemical composition, antimicrobial activity and antioxidant. The essential oils (EO) from leaf and branch of A. parviflora were active against pathogenic strains of Staphylococcus aureus and Enterococcus faecalis. It has presented respectively 13 and 9 mm of inhibition halos. Using the broth microdilution, the EO presented a minimum inhibitory concentration (MIC) of 2.0 mg/mL for both bacteria, S. aureus and E. faecalis. Regarding its antioxidant activity, the essential oils from leaf and branch has shown no ability to reduce the free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). Using gas chromatography coupled to mass spectrometry (GC-MS), 74 compounds were identified in the essential oils of leaves and branches of A. parviflora, in which the monoterpene linalool was the major compound in both oils.