The effects of different cooking methods(high-pressure cooking,steam and boiling under normal pressure) on the total phenolic contents and antioxidant activity of the extracts from jujube were investigated.The total phenolic contents were determined using the Folin-Ciocalteu method,and the antioxidant activity were evaluated by DPPH and FRAP assays.The results showed that the total phenolic content in jujube extracts treated by high-pressure cooking and steam is higher than that by pressure treatments,especially in the pulp of jujube.But the total phenolic acids contents in the peel and pulp of jujube treated by pressure cooking are higher.The peel of jujube treated by pressure steam exhibits the highest DPPH ? scavenging activity and total antioxidant activity.The DPPH ? scavenging activity of jujube pulp from high - pressure steam is stronger,while the total antioxidant activity of pulp from pressure cooking is higher.The total phenolics especially the phenolic acids play an important role in the antioxidant activity.If jujube is treated by high-pressure treatments,steam treatment can well preserve the phenolic compounds in jujube and their antioxidant activity.In normal pressure treatments,boiling is better.