The obtained results clearly indicated that ethanolic extracts of buckwheat flours (light and wholegrain) possessed good antioxidant properties, including reducing power, scavenging abilities on DPPH radicals and chelating abilities on Fe2+ ions. Those extracts showed better antioxidative properties than the ethanolic extracts of wheat flours (type 500 and wholegrain) except when the chelating activity on Fe2+ ions was taken into consideration. Also, wholegrain flours, both wheat and buckwheat, exhibited better antioxidant properties in comparison with light ones.