<p>The oxidation stability of oil is a key factor determining its quality, safety and shelf life. Under the dual trends of sustainable transformation and healthy consumption, plant-based antioxidants have become a research hotspot. It not only enhances the oxidation stability of oils and fats and improves their flavor, but more importantly, it mostly comes from agricultural by-products, which is in line with the concept of circular economy and helps promote the low-carbon transformation of the food system. However, its application still faces challenges such as stability, matrix compatibility, sensory characteristics and standardization. This article systematically reviews the latest progress of plant-based antioxidants in the application of edible oil storage. The focus is on elaborating its in vitro antioxidant mechanism and structure–activity relationship, the quality structure and oxidation dynamics of edible oil during storage, as well as the influence of plant-based antioxidants on the storage of edible oil (the potential of nano-delivery systems and compound interactions). In addition, this article further explores its usage norms and challenges, with the aim of providing theoretical support and practical guidance for establishing a more sustainable, healthy and standardized application path for plant-based antioxidants.</p> Graphic Abstract <p></p>