Green leaves are rich in compounds that have a wide range of biological functions, including antioxidant and antimicrobial activities. The first goal was chosen guava leaves and pomegranate leaves were the work of the extract ethanolic 70% and evaluate the antioxidant has been used five tests to assess antioxidant and these tests are (2,2-diphenyl-1-picrylhydrazyl (DPPH), Total phenolic content (TPC), radical scavenging activity, 2,2-azinobis-3ethyl benxothiazoline-6-sulphonic acid (ABTS) cation decolorization activity, and reducing power) were measure and to estimate the antimicrobial was chosen four types of microbes Microorganism They (Salmonella enterico, Staphylococcus aureus, Escherichia coli, and Bacillus subtilis) were evaluated using agar well diffusion and broth-microdilution tests. Among all leaves extracts guava (Psidium guajaua) and pomegranate (Punica granatum L.) exhibited outstanding antioxidant and antimicrobial properties, and the influence of these extracts was investigated  at levels of 0.1% and 0.5% (w/w) concentrations on lipid oxidation and microbial criteria in raw beef patties and during storage at 4°C for 12 days compered with butylaed hydroxytoluene (BHT). Color was measured and tested thiobarbituric throughout the storage period of 12 days as Checked microbial measuring and comparing microbial compound that BHT. The results were obtained by a ratio of phenolic compounds in guava and pomegranate extract (22.65 - 22.87 mg / g), respectively, and the proportion of activity antioxidant was (8.80 - 19.08) extract of guava extract pomegranate respectively Overall the extract from pomegranate papers had a clear impact antioxidant and also antimicrobial compared extract of guava leaves