The purpose of the study was to determine antioxidant properties of acetone extracts from selected fresh and dried spices. Three spices have been examined: garlic, oregano and rosemary. Preparations were obtained by the extraction of polyphenols with a 70% acetone solution. The contents of total polyphenols and total catechin were determined in the study. The ability of total polyphenols contained in the obtained extracts to chelate Fe(II) ions was examined, too. The antioxidant properties of the examined extracts were assayed with three methods: against stable, synthetic DPPH radicals, cation-radicals ABTS and against hydroxyl radicals. On the basis of findings it turned out that condensed tannins are a dominant group of polyphenols in oregano, rosemary and fresh garlic. Granular garlic contained a higher level of catechins than tannins. All preparations of fresh spices dispalyed the ability to chelate iron ions. All extracts had antioxidant properties against synthetic radicals, with the exception of garlic preparation which did not inhibit hydroxyl radicals. Extracts of fresh spices demonstrated better antioxidant properties.