Antioxidants obtained from the plants are very popular trend in the world and has been utilised for development of functional foods. The natural antioxidant like phenolics and flavonoids help to prevent diseases like diabetes, cardiovascular diseases, arthritis and cancer etc. The main objective of this work is to search for natural antioxidants and optimization of process for Aloe vera extract as an antioxidant by using RSM (Response Surface Methodology). The independent variables were the extraction time (X1) varying within a 1-4 h range, the ethanol percentage X2 of water-ethanol extracting solvent (0-100 % v/v), temperature X3 X3 (25-60 °C), and the liquid-to-solid ratio X4 (30-60 mL/g). The response variables like extraction yield, concentrations of aloins A and B, aloesin, total polysaccharides, total phenolics and their antioxidant activities (FRAP and CUPRAC) were evaluated. The experimental value for yield, aloin A, aloin B, aloesin, total polysaccharide, total phenol and antioxidant activity (FRAP, CUPRAC) of Aloe vera extract were varied from 7.711 to 83.486%, 0.098-0.397mg/g extracted solid, 0.288-0.99mg/g extracted solid, 0.047-0.905mg/g extracted solid, 47.296-350.497mg D-mannose equivalent/g extracted solid, 0.477-3.604mg gallic acid equivalent/g extracted solid, 1.617-14.783mg trolox equivalent/g extracted solid, 11.422-104.532μM trolox equivalent/g extracted solid, respectively. Depending on this data in this study we observed that the optimum conditions for extraction of antioxidants from Aloe vera with different parameters are, the required time was 1hour, ethanol concentration were 34.34% v/v, extraction temperature were 60 °C, and the liquid-to-solid ratio was 45.75ml/g. The experimental values agreed with those predicted by RSM models, thus indicating suitability of the model employed and the success of RSM in optimizing the extraction conditions for Aloe vera antioxidants.