Nowadays, Natural antioxidants are concern a great demand for consumer preference and health . This study was carried out to investigate the possibility of using vegetables wastes and by products as natural antioxidants .  Five commercial waste and by-products  namely, tomato  pomace , potato peels , eggplant peels and olive leaves were evaluated .  Phenolic compounds for each ethanolic extracts were identified using HPLC  and different compounds also, were identified  namely, chlorogenic , vanillic , ferrullic , Salicylic and caffeic acids  … etc .  Results of total phenolic contents (TPC) of the investigated extracts ranged from 29 to 144 mg /g. gallic acid.  Olive leaves extracts showed the highest antioxidant activities (DPPH )  in compare with other  extracts ( 92.1 % ) . Results of rancimat test indicated also, that addition of olive leaves extract to palm oil  exhibited the highest induction period (I.P ) (11.3) hours comparing  with  the other extracts   . From the economical point of view, vegetable wastes and by- products can used as  natural source of antioxidants and  play an important role in food industry .