Grammosciadium Platycarpum Boiss is a rich source of phenolic and flavonoid compounds that have antioxidant activity. Antioxidants in the diet are important in terms of protecting the body against oxidative stress and maintaining health. This study aimed to investigate the antioxidant activity of mountain dill extract extracted with different solvents. In this research, water, ethanol, methanol, and hexane solutions were used. The content of flavonoid, total phenol, and anthocyanin was investigated. The highest yield of flavonoid extraction with methanol solution with the amount obtained (22.94±0.73 mg/g). The highest amount of anthocyanin measured was calculated related to extraction with ethanol solvent (3.40±0.12 mg/g). However, no significant difference was observed between different extracts obtained from different solutions in the amount of total phenol. The results indicated that extraction by alcohol solvent method has higher extraction efficiency and anthocyanin content than water and n-hexane solvent extracts. The type of solvent has a great effect on the anthocyanin and flavonoid content, which has a significant role in the antioxidant activity of the extract.