This study aimed to determine the phenolic and flavonoids content of carrot, cabbage and green pepper extracts and their effects on some chemical properties of corn and linseed oils during storage period. Phenolic and flavonoids content were determined by high performance liquid chromatographic method using ultraviolet (UV) detector set at 280nm and 330nm, respectively. Corn and linseed oils storied (Six months) at room temperature (25±5°c) after additional 500 ppm, 1000 ppm and 1500 ppm from carrot, cabbage and green pepper extracts and compared with additional 200 ppm synthetic antioxidants (BHT & BHA). The oils samples analyzed every month for acid, peroxide and iodine values during storage period. The results showed that in the end of storage period acid and peroxide values of corn and flaxseed oils which treated with 1500 ppm carrot cabbage and green pepper extracts were lower than other treatments , while iodine value were higher. It can be concluded that the additional of carrot, cabbage and green pepper extracts enhanced the acid, peroxide and iodine values of corn and linseed oils in the end of storage period.