The data from literature shows that frozen vegetal products preserve their nutritional qualities for a long time. Fruits have a high content of substances with antioxidant capacity in the body. There are many recent studies demonstrating the importance of antioxidant substances in neutralizing free radicals in the human body. In this study there were analysed phenolic compounds and flavonoids in eight different species of fruits, belonging to three families. The antioxidant capacity of the extracts was evaluated by: CUPRAC assay, ABTS method and FRAP method. Our results show that the studied fruits represent rich sources of compounds with antioxidant capacity.