The goal of this project was to examine benefits of developing a DDGS-based extract for human food consumption. The antioxidant activity of extracts derived from corn and distillers’ dried grains with solubles (DDGS) was determined. Adding 1% DDGS extract to chips significantly decreased peroxide value and hexanal content compared to the control and potentially lengthened the oxidation induction period. Supercritical carbon dioxide was successful in producing extracts with similar phytochemical content, but adding 0.05% extract to crackers did not significantly reduce oxidation, although the DDGS extract may have lengthened the induction period. Tocopherols and lutein significantly decreased during oxidation and likely provided antioxidant benefits while phytosterol content did not significantly change.