10.22376/ijpbs.2019.10.1.p1-12 Volume 4 Issue 3 2013 (July - September) The antioxidant activities, total phenolic content (TPC) and total flavonoid content (TFC) of seven selected cereals including Wheat ( lessThan i greaterThan Triticum aestivum lessThan /i greaterThan var WH-147), Rice ( lessThan i greaterThan Oryza sativa lessThan /i greaterThan var Ganga Kaveri), Basmati rice ( lessThan i greaterThan Oryza sativa lessThan /i greaterThan var Pusa-1121), Maize ( lessThan i greaterThan Zea mays lessThan /i greaterThan var K-65), Pearl millet ( lessThan i greaterThan Pennisetum americanum lessThan /i greaterThan var Banjara Gold), Barley ( lessThan i greaterThan Hordeum vulgare lessThan /i greaterThan var Ratna ) and Sorghum ( lessThan i greaterThan Sorghum bicolor lessThan /i greaterThan var MFSH-4 ) were determined. The TPC was determined according to the folin-ciocalteu method and TFC by spectrophotometric method. TPC and TFC varied from 53.5 to 211.2 mg/100g and 0.28 to 0.65 mg QE/g respectively. Antioxidant activity of methanolic extract of cereals was evaluated according to the DPPH radical scavenging activity. Antioxidant activity, reducing capacity and Ferric reducing antioxidant potential (FRAP) ranged from 63.9 to 73 %, 18.6 to 62 AAE/g and 1.70 to 3.70 mmoL of Fe equi/g of flour respectively. SINGH ALKA, YADAV NEELAM AND SHARMA SHRUTI Polyphenol; Flavonoid; Antioxidant activities; Ferric reducing antioxidant potential 659-667