Abstract: This study was carried out to determine the total antioxidant activity and phenolic content of barberry (Berberis vulgaris) fruit extracts. The extract was prepared with distilled water and ethanol and methanol (80%), respectively. The -carotene bleaching and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay were used to determine antioxidant properties of barberry fruit by measuring the decrease in absorbance at 470 and 517 nm. In distilled water, Berberis vulgaris showed 82.52±0.64% free radical scavenging activity. In ethanol, Berberis vulgaris fruit extract showed 73.62±1.87% free radical scavenging activity, BHT 67.50±0.53% and vitamin C 88.56±0.43%, respectively. Berberis vulgaris fruit extract exhibited the higher free radical scavenging activity in distilled water with 82.52% and EC50 = 0.64 mg mL 1. The methanol 80% extract of Berberis vulgaris showed 60.15% -carotene bleaching assay and vitamin C 91.17%. Berberis vulgaris fruit extract in 80% methanol had the highest phenolic content followed by extract in water. The results of showed significant differences (p<0.05) in the means of free radical scavenging activities of barberry fruit in water and ethanol.