Because of the low cost and excellent antioxidant activity, synthetic antioxidants are commonly used in the edible oil sector to prevent oxidation. The addition of small amounts of artificial antioxidants can increase the thermal stability of lipids. Some of the artificial antioxidants are butylated hydroxy anisole (BHA), butylated hydroxytoluene (BHT), tertiary butylated hydroxy quinone (TBHQ) and propyl gallate (PG). However, there are questions about their long-term health effect . For example, it is found in an animal model that BHA and BHT can cause liver damage and carcinogenesis . Natural antioxidants are safer. It was observed for example that beta-carotene provides a strong protective effect . However, the limited stability of natural antioxidants and the loss of activity after heat processing limit their use in edible oils. The encapsulation of natural antioxidants in nanoemulsions is an effective approach for enhancing their antioxidant activity, dispersibility, stability, and solubility . Natural extracts from diverse plant parts (e.g., peel, fruit, leaf, flower, and root) belonging to various herbs, agri-food residues, and by-products were studied for their antioxidant capacity as well as their application for enriching edible oils. Natural extracts were found to include a wide spectrum of bioactive chemicals, the majority of which were identified as carotenoids and phenols . By-products of fruit and vegetable processing are rich in bioactive compounds, which can be used to increase the oxidative stability of oil. Indeed, plant parts such as leaves, kernels, peels, flowers, and roots, which are considered waste or byproducts, are high in antioxidant compounds that have been shown to benefit human health.