Antioxidants are capable of inhibiting oxidation reactions by scavenging free radical intermediates, protecting our body against infections and degenerative diseases. Apart from medicinal application, antioxidants are widely used in food industry as food additives to prevent rancidity of oil. Commercial use of synthetic antioxidants, such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) were restricted in recent years, since they were found to be toxic and associated with many side effects (Hossain et al., 2008).