Fixed oils (lipids) in the fruits of Celery (Apium graveolens L.), Parsley (Petroselinum crispum Mill) and Fennel (Foeniculum vulgare L.), plant fruits were extracted by three different extraction methods viz. percolation, Ultrasonic assisted extraction (UAE) and Supercritical fluid extraction (SFE). The total yield of extracted lipids of the studied extraction methods were 9.80 g, 14.40 g and 8.75 g for Celery, 9.7 g,11.39 g and 9.42 g for Parsley and 13.6 g, 17.9 g and 13.72 g for Fennel. Petroselinic acid (C18:1), the characteristic fatty acid of Apiaceae family, was evaluated using GC/MS. The results revealed that both UAE and SFE enhanced the extraction efficiency of the fatty acid of Celery, Parsley and Fennel. UAE gave the highest percentage yield (75.6%, 71.6%, 76.4%), whereas SFE gave (66.4%, 69.8%, 43.1%) compared to the percolation method (58.7%, 62.8%, 61.4%). Also, the total lipids (mono …, di…, tri-glycerides, total free fatty acids and total fatty acid methyl esters) of the three different extraction methods of Celery, Parsley and Fennel fruits were evaluated using High Performance Thin Layer Chromatography (HPTLC). Ultrasonic -assisted extraction (UAE) and supercritical fluid extraction (SFE) not only enhanced the total lipid extraction but also saved time, reduced the solvents use and produced, ecologically, green technologies.