This review article focuses on the extraction, isolation, and identification of bioactive compounds from plant extracts, particularly emphasizing the use of phytochemicals as natural antioxidants. The authors discuss the concerns surrounding synthetic antioxidants like BHT and BHA, which have been linked to negative health effects, and propose the use of natural alternatives derived from fruits and vegetables. Over 8000 phenolic compounds have been identified, with fruits and vegetables being primary sources. The review covers various extraction techniques, including solvent-based methods, microwave-assisted extraction (MAE), and ultrasonic-assisted extraction (UAE), each with its advantages and applications. The article also delves into the isolation and purification of bioactive molecules using chromatographic techniques and the structural characterization of these compounds through spectroscopic methods such as UV-visible, IR, NMR, and mass spectrometry. Additionally, the review explores the lipid oxidation process and the role of antioxidants in preventing oxidative damage in foods. The text highlights the antioxidant properties of various plant sources, including red algae, monocots, vegetables, fruits, cooking herbs, legumes, trees, shrubs, and other eudicots, providing detailed examples and studies supporting their effectiveness.This review article focuses on the extraction, isolation, and identification of bioactive compounds from plant extracts, particularly emphasizing the use of phytochemicals as natural antioxidants. The authors discuss the concerns surrounding synthetic antioxidants like BHT and BHA, which have been linked to negative health effects, and propose the use of natural alternatives derived from fruits and vegetables. Over 8000 phenolic compounds have been identified, with fruits and vegetables being primary sources. The review covers various extraction techniques, including solvent-based methods, microwave-assisted extraction (MAE), and ultrasonic-assisted extraction (UAE), each with its advantages and applications. The article also delves into the isolation and purification of bioactive molecules using chromatographic techniques and the structural characterization of these compounds through spectroscopic methods such as UV-visible, IR, NMR, and mass spectrometry. Additionally, the review explores the lipid oxidation process and the role of antioxidants in preventing oxidative damage in foods. The text highlights the antioxidant properties of various plant sources, including red algae, monocots, vegetables, fruits, cooking herbs, legumes, trees, shrubs, and other eudicots, providing detailed examples and studies supporting their effectiveness.