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.