This study assayed to evaluate the effect of phenolic and flavonoids compound of banana, mango and orange peels extracts on some chemical properties of soybean and olive oils during storage period. Phenolic and Flavonoids compounds were determined by high performance liquid chromatographic method (HPLC) using ultraviolet (UV) detector set at 280 nm and 330nm, respectively. Soybean and olive oils storied (Six months) at room temperature (20 ± 2 ºC) after additional  1200 ppm banana, mango and orange peels extracts and compared with additional 200 ppm of synthetic antioxidants (BHT & BHA) The oils samples analyzed every month for acid, peroxide and iodine values during storage period. The results indicated that  in the end of storage period acid and peroxide values of soybean and olive oils which treated with banana, mango and orange peels extracts (1200 ppm) were lower than other treatments , while iodine value were higher. It can be concluded that the additional of banana, mango and orange peels extracts enhanced the acid, peroxide and iodine values of soybean and olive oils in the end of storage period.