The objective of the research study was to compare the antioxidant properties of selected dried fruits: prunes, apricots, and cranberries with the properties of fresh onion and garlic. The research study was undertaken on account of the confirmed inhibitory effect of plant-based additives with high content of antioxidants on the synthesis of muta- and carcinogenic compounds, i.a, heterocyclic aromatic amines formed by radical processes in high protein food during its thermal processing. To access the antioxidant properties, the following spectrophotometric methods were applied: FRAP consisting in determining the ability of reducing Fe³⁺ ions and a DPPH method consisting in the reduction of 2,2-diphenyl-1- picrylhydrazyl radical by antioxidants contained in the plant-based samples analyzed. The analysis results were expressed as an antioxidant trolox equivalent [μmol/g of product]. A strong correlation of high coefficient value r = 0.98 was proved to exist between the data obtained using both the FRAP and the DPPH method. The antioxidant properties of dried fruits were stronger than that of fresh onions and garlic. The activity of the studied products determined using the FRAP method [μmol trolox/g of product] can be ranked as follows: prunes (14.02) > dried apricots (9.76) > dried cranberries (5.28) > fresh garlic (2.88) > fresh onion (2.43). It can be assumed that on account of the beneficial antioxidant parameters of dried fruits compared to that of garlic and onions, their addition to the thermally processed high-protein food will reduce the synthesis of carcinogenic compounds in meat meals similar to what was found in the case of garlic and onions.