Propolis is a natural resinous substance produced by bees by collecting substances from plant parts. Propolis has antibacterial, antifungal, anti-inflammatory, and antitumor effects on human organisms. Flavonoids are one of the basic components of propolis, but propolis also contains a number of organic acids, mineral substances, vitamins, amino acids, terpenes, and hydrocarbons. Antioxidants are substances that function to protect cells from the oxidizing action of free radicals. The most important antioxidants are vitamins A, E, C, zinc, selenium, and polyphenols. Polyphenols have large antioxidant activity. They include about 8000 compounds with different chemical structures. Flavonoids are polyphenolic compounds and act as the main biologically active compounds of propolis. In this research, we used spectrophotometric methods, FRAP and FC for the determination of the antioxidant capacity of propolis and the concentration of total polyphenols in propolis. The FRAP method is based on the ability of antioxidants to donate electrons in an acidic medium (pH = 3.6) to reduce the yellow complex of ferric iron (Fe3+) with TPTZ into a blue-colored Fe2+-TPTZ complex. The intensity of the blue color at 593nm is measured. The intensity of the color is proportional to the concentration of antioxidants. The results are expressed in μMFe(II)/L. The FC method is based on oxidation and reduction reactions, i.e. on the colorimetric reaction of phenol with the Folin-Ciocalteu reagent, during which the color changes from yellow to dark blue. Total phenols are determined as a good indicator of antioxidant activity. The values are expressed in mg/L and were measured at 750nm wavelength. It was established that propolis has a significant antioxidant capacity and that it is largely correlated with the concentration of polyphenols in it.