The HPLC analysis of polyphenolic compounds extracted from seed coats of coloured and white beans as well as definition of antioxidant properties of the obtained extracts constituted the purpose of the hereof elaboration. The materials for the research were obtained by extraction of the polyphenols with 0.5 % HCl solution in methanol, vacuum concentration and lyophilisation. In the research, defractioning of particular polyphenols occurred with the use of solid-phase extraction and thiolysis methods. Polyphenols were identified by high performance liquid chromatography (HPLC). The atioxidant properties of polyphenolic preparations were determined by fluorometric method. Hydroxide radicals were generated from hydrogen peroxide and sodium benzoate in the presence of copper ions and ditioerythritol (DTET). It was stated that the extracts of polyphenols obtained from seeds of coloured and white beans indicate antioxidant properties against hydroxide radicals.