Black raspberries exhibit polyphenolic radical scavenging activity. It was carried out through the assays on galvinoxyl radical absorption and emission spectra. Black raspberries are rich in polyphenols, such as anthocyanins and ellagic acid, which contribute to their potent antioxidant activity. These polyphenols effectively neutralize free radicals such as the galvinoxyl radical, as demonstrated by studies that have measured their neutralization capacity. Galvinoxyl radical absorption and emission spectra were used to evaluate the efficacy of these antioxidants in neutralizing the radical via quenching and/or scavenging. These spectra and also chemiluminescence assay provide information about the interaction between the antioxidant extracts and the reactive oxygen substances (ROS). The position and number of hydroxyl groups in polyphenols can influence their scavenging ability, with ortho-hydroxy positions often being more effective. Polyphenols in black raspberries can donate electrons or hydrogen atoms to free radicals, neutralizing them and preventing oxidative damage. Polyphenols, particularly flavonoids, can effectively scavenge free radicals due to their structural features, such as the presence of a 3',4'-dihydroxy group (catechol structure). Black raspberries extract showed an efficient scavenging activity in darkness of galvanoxyl radical in ethanolic solutions. The reactivity of this extract toward galvanoxyl (a model phenoxyl radical) in ethanol solution was also investigated.