Wheat grass (Triticum aestivum L.) is rich in various nutrients, contains a significant amount of iron, phosphorus, zinc, copper and other minerals, high levels of vitamin E, chlorophylls, vital enzymes and amino acids. Plants at a young stage produce high levels of phytochemicals to protect themselves from hazards and these compounds have different biological benefits for human health. The shoot, as fresh, can be suggested as a good choice of a healthy diet. Due to its nutritional value and the increasing number of scientific studies, it is becoming more and more popular as a supplement to daily human consumption. The aim of this study was to determine and compare the impact by number of cuts on antioxidant activity in the extract of the wheat grass. Laboratory analyzes were determined by total actioxidant activity (DPPH), content of plant pigments, vitamin C, phenol and flavonoids in the leaf juice. Two wheat grass genotypes, Triticum aestivum L. and T. sphaerococcum, were tested in the experiment. In the comparison of the first and the secong cut, significant impact was determined of the genotypes on the level of flavonoids and antioxidant activity and significant impact of the number of cuts on phenols, vitamin C and antioxidant activity. T. sphaerococcum has a higher concentration of flavonoids, as well as a significantly higher antioxidant activity compared to Katarina variety. In the number of cuts, on average for the both genotypes, it was evident that the first cut had a significantly higher phenol content, also sigificantly higher vitamin C content, while the antioxidant value was significantly higher in the second cut. In the first cut of Katarina variety has a higher carotenoid content at a significance of 95%, and T. sphaerococcum is higher in chlorophylls and carotenoids ratio by a significance of 99%. Compared to the first and second cut of Katarina variety, at the significance of 99%, is showed sigificantly higher phenol content in the first cut and a higher antioxidant activity in the second cut. In comparison of the first and second cut of T. sphaerococcum, decreasement in antioxidants was observed.