Hull from rice (RH) and black rice (BRH) were treated by methanol, ethanol and water to extract natural antioxidant. Anti-oxidative activities of RH, BRH extracts as natural antioxidant and butylated hydroxyl-tolunene (BHT) as synthetic antioxidant were determined using a linoleic acid system and measurement at 500nm. Natural and BHT antioxidants exhibited strong and close anti-oxidative activities from 94.29 to 84.29%. The RH, BRH extracts and BHT were add separately to sunflower oil at levels of 0.01 , 0.02 , 0.05 and 0.10 % to keep its quality during heating at 180 ± 5Cº for 28hour (4hour/day). Thiobarbituric acid reactive substances (TBARS) and saponification number (SN) were determined in the sunflower oil at the end of heating period. The results showed that the addition of natural antioxidant extracts and BHT at 0.05 and 0.10% inhibited lipid peroxidation and improved its frying quality during heating with respect to the above mentioned properties.