This work aimed to make a phytochemical study of nine vegetables (Adeniagummifera, Bidenspilosa, Celosia trigyna, Crassocephalumpicridifolium, Cleome monophylla, Fagarachalybeum, Solanumnigrum, Polygonumsalicifolumand Ipomoea Aquatica) consumed in Haut-Katanga and assess their antioxidant activity. The phytochemical study showed that each specie contains at least three groups of substances including tannins (88.8%), anthocyanins (88.8%) and flavanoids (77.8%), saponins (77, 7%), alkaloids (44.4%), cyanogenic glycosides (44.4%) and terpenoids (33.3%). The evaluation of the antioxidant activity showed that vegetables studied contain substances which are able to inhibit the action of free radicals as DPPH. Indeed, all the extracts inhibited DPPH with at least 19% during 10 or 30 minutes of incubation. Furthermore, evaluation of the effect of temperature has shown that antioxidants had reached a maximum concentration at 70