In the present study, the anthocyanins and carotenoids contents in some plants, herbs and either vegetables or fruit wastes  were considered. Anthocyanins were extracted from red beet roots (Beta vulgaris L.), dark roselle petals (Hibiscus sabdariffa L.) and eggplant peels (Solanum melongena). Meanwhile carotenoids were extracted from spinach leaves (Spinacia oleracea), tumeric (Curcuma Longa Zingibaraceae) and tangerine peels (C. reticulata Magnoliopsida). These extracts were examined as antimicrobial agents against Staphylococcus aureus, Bacillus subtilis, Salmonella sp., E.coli, Trichoderma viride and Candida utilis. The anthocyanins and carotenoids fractions in the extracts were quantitatively and qualitatively determined by HPLC and GC-MS and revealed the presence of  great numbers of flavonoids and terpenoids compounds which have the ability to act as antimicrobial agents. Roselle extract proved the superiority over the other extracts against the tested microorganisms in exception with Staphylococcus aureus, whereas, the eggplant peels anthocyanins had the highest antibacterial action against it.    However, red beet roots extract had negative effect against Trichoderma viride, Candida utilis and Bacillus subtilis. Similar effect of the inhibition zone values were observed between spinach and tangerine peels carotenoids toward the Trichoderma viride and Salmonella sp. Tangerine peels carotenoids were better than tumeric carotenoids toward Candida utilis, Bacillus subtilis and Salmonella sp., while tumeric carotenoids were better than both tangerine peels and spinach carotenoids toward Trichoderma viride, Staphylococcus aureus and E.coli. Red beet roots anthocyanins showed inhibitory effect  higher than that of spinach carotenoids against Staphylococcus aureus, Salmonella sp and E.coli. Similar effect was also recorded with tumeric carotenoids and roselle petals anthocyanins against Trichoderma viride.     Also, nearlly inhibitory effect found by tumeric carotenoids and eggplant peels anthocyanins against Bacillus subtilis. Obtained data suggest the possibility to use such extracts in food processing to control pathogens and for food preservation as well.