This study aimed to evaluate the antioxidant capacity in vitro of the ethanolic extracts of total flavonoids of outbreaks of Solanum tuberosum sp. "black potato". The method Kostennikova Brand Z and Williams et al were used, who were adapted to laboratory conditions of phytochemistry Natural Products and Faculty of Chemical Engineering. The raw material (black potato) was divided and saved into four lots, the evaluation the stages of shoot growth of the black potato was done to 30, 40, 50 and 60 days. The study material of the first batch (black potato buds) was collected at 30 days; dried, ground and sieved to a diameter of 212 microns; sieving was stored in a glass jar amber; This same process is repeated for all lots. With the screening was prepared saved 250 mL final fluid extract; quantification of total flavonoids extract fluid outbreaks black pope was performed by UV- visible spec...