An experimental study was carried out to measure the inhibitory efficiency of polyphenol extracted from vegetable water  (MA) and polyphenol extracted from pomace (GO)  as green corrosion inhibitors for high yield strength steel (AHLE) and mild steel (AD) in an acid solution hydrochloric 1 M.  The experiments revealed that the MA and GO behaved as mixed type inhibitors. This study was performed using the weight loss method, potentiodynamic polarization (PDP) and electrochemical impedance spectroscopy (EIS). The MA inhibits corrosion of both AD and AHLE in 1M HCl. Inhibition efficiency increases with increasing inhibitor concentrations to reach a maximum value of 95.7% for steel AHLE and a maximum value of 95.50% for mild steel. For the GO it inhibits the corrosion of steel AHLE and mild steel in HCl 1M. The efficiency increases with increasing inhibitor concentrations to reach a maximum value of 96.68% for AD and a maximum value of 95.23% for AHLE. According to the Langmuir isothermal model, the inhibitors MA and GO were adsorbed on the steel surfaces AHLE and AD by physical and chemical bonds. SEM and EDX examinations have proven the formation of a protective layer of inhibitors adsorbed on the steel surface.