This is the peer reviewed version of the following article: Redondo-Cuevas, L., Castellano, G. and Raikos, V. (2017), Natural antioxidants from herbs and spices improve the oxidative stability and frying performance of vegetable oils. Int J Food Sci Technol, 52: 2422–2428, which has been published in final form at DOI:10.1111/ijfs.13526. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.