Phenolic acids are interesting constituents of foodstuff of plant origin due to their antioxidant activity. Total phenolic compounds were determined and four phenolic acids (ferulic, caffeic, sinapic and p – coumaric) were identified and quantified in malt from two barley varieties. Ferulic acid has been identified as the most important quantitatively. Insoluble bound phenolic acids covered over 90% of total phenolic acids content. The antiradical efficiency of phenolic acids of malt was investigated using method based on the reaction with DPPH•. Sinapic acid appeared as the most effective radical scavenger.