Antioxidants prevent the reaction of free radicals with biomolecules and can remain the nutritional values and physiological properties of foodstuffs. Chamomile (Matricaria chamomilla L.) is a valuable medicinal plant. This study shows the antioxidant effect of Chamomile extract. The antioxidant activity and stability was investigated with three methods, DPPH free radical scavenging system, determine of the peroxide and thiobarbituric acid numbers. The extract antioxidant activity was determined from 0.2 to 1 mg/ml concentrations in crude sunflower oil as a fat-containing food. The antioxidant effects were valuable and rose by increasing the extract concentrations.