This study aimed to determine bioactive components and radical scavenging capacity of black raspberry seed extracts as byproducts obtaining during the juice (FSE) and wine (WSE) making process. Cyanidin-3-O-rutinoside was identified as a major anthocyanin and the total anthocyanin contents of fresh and wine seed were 78.24 and 41.61mg/100g of dry weight, respectively. The total phenolic and flavonoid contents of FSE and WSE were 2.31g gallic acid equivalent (GAE) and 360.95mg catechin equivalent (CE), and 2.44g GAE and 379.54mg CE per 100g dry weight, respectively. The oxygen radical absorbance capacity (ORAC) values were 1041.9μM TE/g for FSE and 1060.4μM TE/g for WSE. Pretreatment of the FSE and WSE inhibited the generation of intracellular reactive oxygen species (ROS), DNA and protein damage induced by hydroxyl radicals, and Fe(3+)/ascorbic acid-induced lipid peroxidation in a dose dependent manner. WSE more effectively protected from oxidative damage than FSE. Results from the current study suggest that black raspberry seeds as byproducts from juice and wine processing could be potential sources for natural antioxidants.