In this study we use aqueous and alcoholic extracts of moringa and green tea plants. Gross chemical composition of the tested plants the content of moringa protein (11.25 %), total carbohydrates (73.55%), crude lipid (0.12 %), ash (3.28%), crude fiber (9.29%) and moisture (2.55%). On the other hand, chemical composition of green tea were, protein (7.66%), total carbohydrates (68.58%), crude lipid (0.03%), ash (4.13%), crude fiber (20.01%) and moisture (0.25%). HPLC analysis for methanolic extract of moringa and green tea extracts showed the highest content of moringa leaves extract was chlorogenic acid 296.97µg/ml. while green tea recorded the highest content was methyle gallate 1147.06µg/ml. all extracts have a good chemical composition because of the contamination of polyphenols, the main component of moringa was chlorogenic acid, the main component of green tea was methyle gallate. The antioxidant activity in vitro were determined by reducing power assay, and green tea extract recorded the highest percent level 0.645% but moringa recorded lowest level 0.307% in concentration 100µg/dl. This extracts recorded antimicrobial activity against gram negative and gram positive bacteria, fungi and yeast. The effect of moringa and green tea extracts upon hepatotoxicity induced in albino rats by acute dose of H₂ O₂was studied. Animals were divided into seven groups, each having 4 rats for (30 days). The present results cleared that H₂O₂ caused elevation in plasma ALT, AST activities; it also caused significant (p≤0.05) decrease total protein, albumin levels. Treatment with moringa and green tea leaves diets led to reduction in ALT, AST activities; also increase in total protein and albumin levels. The present results cleared that H₂O₂ caused elevation in plasma creatinine and urea levels. Treatment with moringa or green tea diets led to a significant reduction in creatinine and urea levels. The present results cleared that H₂O₂ caused elevation in CAT activity and MDA level. Feeding on moringa or green tea diets led to reduction in creatinine and urea. Application in food technology: After storage of the samples in freezer for 28 days we separated the oil and tested the sensory and our results were very good in texture, appearance and flavor. As for refractive index refractive index of cupcake prepared with different levels of green tea and moringa storage at-5°c we can noticed that the high value of refractive index for control sample after 28 day freezing. Specific gravity of cupcake prepared with different levels of green tea and moringa storage at-5°C We can noticed that the high value of specific gravity for control sample after 28 day freezing, moringa leaves powder have the low values of specific gravity specially in concentrations (0.3% and 0.5%). Acid value of cupcake has prepared with different levels of green tea and moringa storage at-5°C We can noticed that the high value of acid value was in control sample at the 28 day (0.65), while the low value of acid value was in moringa 0.1% at zero time. Green tea has a good data at the 3 concentrations. Peroxide value of cupcake has prepared with different levels of green tea and moringa storage at-5°C. We can noticed that the high value of peroxide value was (12.56) in control sample at 28 day and the low value of peroxide value was (1.45) we can noticed that moringa and green tea have a good results in the period of storage.