Lower, but also statistically significant correlations (a = 0.05) between total flavonoid content and AA determined using ABTS, DPPH and FRAP methods (r = 0.760, 0.868 and 0.846, respectively) were observed. Influence of germination process on the ferric reducing antioxidant power (FRAP) of the analysed samples was significant. Higher antioxidant potential (FRAP) was found in sprouts.