The purpose of the present study was to explore the influences roasting on the radical scavenging activity and total Phenolic content on selected seeds. Fresh seeds of Prunus domestice, Prunus armeniace and Prunus persica were selected from the local market. The selected seeds were heated on the hotpot at a temperature 160 °C for 1 to 3 hours, respectively and one group were remain irrespective of any treatment (control). It was observed that roasting of fruit seeds produce different effects on total phenolic contents and radical scavenging activity. Antioxidant capacity was measured against the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) whereas the reducing capacity was evaluated with the Folin-Ciocalteu reagent (FCR). Total phenolic content in Prunus domestica was highest at 160 °C when heated for 1 hour (554 mg/100g), similarly the total phenolic content in the Prunus armeniaca was highest when heated for 2 hour (684 mg/100g) while the Total phenolic content in the Prunus persica was highest when heated for 2 hour (684 mg/100g). Radical scavenging activity in the Prunus domestica was highest when heated for 1 hour (48 %). Similarly radical scavenging activity in the Prunus armeniaca was highest during heated for 1 hour (86 %) while radical scavenging activity in the Prunus persica was at maximum (43 %) at 2 hour treatment. It is suggested that different effect were produced when different fruit seeds were roasted at a single temperature, Therefore different optimum temperature and conditions are required for roasting different seeds.