Increasing the sunflower oil stability during deep fat frying by using mango peels powder (MPP) as natural source of antioxidants was evaluated. Some physical, physicochemical properties, fatty acid content and phenolics compounds were also determined. The results showed that the mango peels had contains different amount of protein, fat, ash, fiber, carbohydrates and energy value. The mean values of total phenolics, total flavonoides and scavenging activity (DPPH) of mango peels, were 18.93 mg GAE/g, 4.578mg/g DW and 90.46 %, respectively. The highest levels of mango peels phenolics compounds recorded for gallic acid and chlorogenic acid, while the lowest levels recorded for Pcoumaric acidand caffeic acid. The values of viscosity, specific gravity and refractive index wereincreased with the elongation of frying days.The highest fatty acids values of control sunflower oil and sunflower oil blended with 2000 MPP after heating and deeping frying for 1and 6 days recorded for linoleic and oleic acid, while, the lowest values recorded for palmitoleic acid and linolenic acid. The lowest increasing in peroxide value, inisidine value, saponification recorded for sunflower oil with 200 ppm BHA blended with sunflower oil with 2000 ppm MPP. While, iodine value and free fatty acid were deceased. In conclusion, addition of mango peels to sunflower oil improvement some physical, physicochemical properties and oil stability during deep-fat frying processing. Key word:Mango peels powder,Deep-fat frying process andScavenging activity.from Al-Ghomhoria Company for Trading Drugs, Chemicals and Medical Instroments, Egypt. Methods Preparation of mango peel powder (MPP)To prepare MPP, mango peels were washed thoroughly under running tap water, shade dried, and ground to a fine powder using an air mill, high speed mixture (Molunix, Al-Araby, company, Egypt, and then serving as powder seize. Oil heating processThe intermittent heating processwas done according to the procedure of Tsuzuki, et al., (2010). In this procedure a sunflower oil (750g) and variousoil samples mixed with OWC, were placed in a stainlesssteel pan fryer (50cm diameter and 30cm height) providedwith thermostat to control in the heating temperature,individually to a temperature of 180±5°C. The various oilsamples were heated continuously at 180±5°C for 4 hr.every day, for 5 consecutive days. At certain periods ofheating (4, 8, 12, 16 and 20 hrs), aliquots from the oilsamples were removed and stored at 5°C until analyzed. Analytical MethodsMoisture, Protein (N x 6.25 Kjeldahl method), fat (hexane solvent, Soxhielt apparatus), fiber and ash were determined according to the method recommended by A. O. A. C. (2005). Carbohydrates and energy valueCarbohydrate calculated by differences as follows: % Carbohydrates = 100 -(% moisture + % protein + % fat + % ash + % fiber).Energy value was estimated by the sum of multiplying protein and carbohydrates by 4.0 and fat by 9.0 according to FAO (1982). Determination of viscosityThe viscosity of oil samples (50 ml) was measured accordin...