Independent Components Analysis (ICA) is one of the most widely used methods for blind source separation. In this paper we use this technique to facilitate the analysis of 3D- front face fluorescence spectra and to evaluate the efficiency of Nigella seed extract as a natural antioxidant compared with butylated hydroxytoluene (BHT) during accelerated oxidation of edible vegetable oils at 120°C, 140°C, 170°C and 190°C.ICA has demonstrated its power to extract the most informative signals and thus to allow the interpretation of the differences observed in the corresponding IC scores between Control, BHT-spiked and Nigella-spiked samples.The results of the study clearly indicate that the natural seed extract at a level of 800ppm exhibited antioxidant effects similar to those of the synthetic antioxidant BHT at a level of 200ppm and thus contributes to an increase in the oxidative stability of the oil.