Edible oils having more unsaturation in their chemical structure are high chances of oxidation. In order to meet arrest this problem and enhance the shelf life of edible oil, there is a need to add antioxidants. These antioxidants can be added in the oil according to their solubility. Generally, lipid-soluble antioxidants have preferred to add it in oil due to their versatile solubility index in oil. In the present study, some spice-based natural antioxidants were extracted by using modern as well as conventional extraction methods. Extracts from turmeric and ginger were added to linseed,...