Much attention has been focused on the activity of the natural antioxidants present in fruits and vegetables, because potentially these components may reduce the level of oxidative stress. Especially, mulberry leaves containing many natural components are considerable resource far natural antioxidants. The antioxidant capacity of mulberry leaves was investigated with minilum L-100 device and ARAW-KIT (anti-radical ability of water-soluble substance), in comparison to the ascorbic acid. The appropriate conditions for pre-treatments of mulberry leaves were 80% MeOH, 30 sec. vortex mixing. The antioxidant capacity of 16 varieties was 3303.4 nmol (ascorbic acid equivalents) at opening stage of five leaves in spring. The highest stage of antioxidant capacity (3708.0 nmol) and yield rate was just before the coloration stare with anthocyanin in fruits, whereas the lowest stage was middle of June (2231.6 nmol) and about two months growing stage after summer pruning (2064.6 nmol). But after summer pruning, the antioxidant capacity of mulberry.