The pomegranate (Punica granatum L.) is one of the oldest known edible fruits. It has been considered a fruit tree species of minor importance, but the increased consumer demand for exotic fruits as well as for high nutritional quality foods opens new perspectives for consumption of this traditional species. The fruit is consumed fresh or can be processed into juice, syrup, jams or a type of wine. Pomegranate juice has become more popular because of the attribution of important biological actins. Thus, the antioxidant and antitumoral activity of pomegranate bark tannins and the antioxidant activity of fermented pomegranate juice have been reported. In this study, antioxidant activity and total phenolic content of some pomegranate varieties was determined.