Leaves of White Mulberry (Morus alba L.) are a rich source of biologically active compounds. In recent years, this plant has become popular. It comes from China and has been used to treat various ailments for centuries. In Poland, the white mulberry has gained recognition thanks to the properties of lowering blood glucose levels, so willing to reach for it diabetics. The aim of the work was to determine the effect of brewing infusions from white mulberry leaves (Morus alba L.) on the content of polyphenolic compounds in them and antioxidant activity determined by the reduction of the free radical DPPH. The following tests show that the content of polyphenols expressed as gallic acid ranges between 48.61 mg·dm-3 ±0.03 to 152.63 mg·dm-3 ±0.02 depending on the initial temperature and brewing time. A similar relationship was found in the case of the flavonoid content determination where the values were determined at levels (24.39 mg·dm-3 ±0.03 to 123.14 mg·dm-3 ±0.15). In the case of the ability to reduce the antioxidant radical DPPH ranged from 48.91 to 94.05, the results obtained in the study confirm the high dependence of both time and brewing temperature on the content of phenolic compounds in herbal infusions.

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