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In this study, four successive polar solvents (petroleum ether, acetone, ethanol 70% and distilled water) were used to obtain crude extracts from the seeds of the parsley plant (Petroselinumcrispum), as well as to separate the phenolic compounds of the plant. The HPLC diagnosis showed that the plant contains phenolic compounds (Campferol, Gallic acid, Quercetine, Rutin and Epigenine). The study proved that these plant extracts and phenolic compounds have an inhibitory effect on scavenging DPPH free radicals and that the best significant was for the ethanolic extract at a concentration of 500 and 400 μg at a concentration of 96.2% and 94.8%, respectively, compared to the control sample (ascorbic acid) at 85.9% and 85.4% At the same concentrations and respectively. As well as the superiority of the ethanolic extract over the rest of the plant extracts and phenolic compounds.And it appeared from the study that the higher the concentration of the antioxidant compounds, this led to an increase in the inhibition and stability of free radicals and preventing their damage.