Cherry is berry fruit with outstanding chemical composition and nutritional value. In addition to vitamins and minerals, it contains phenols which provides antioxidant activity. Phenolic compounds based on chemical structure are divided into flavonoids and nonflavonoids. Flavonoids are large group of compounds of which the most important are plant pigments anthocyanins. Nonflavonoid group contains hydroxycinnamic and hydroxybenzoic acids and their derivates. Phenolic compounds have a positive effect on health, and apart from antioxidant activity have an antimicrobial and anti-inflammatory activity. The chemical composition and therefore phenolic compounds are affected by many factors. Significant impact have cherry cultivar and rootstock on which cherry is cultivated. Other factors are climate, relief and geographical area of cultivation. The objectives of this research were: to determine the effect of different rootstock on the total and individual phenolic compounds, anthocyanins and antioxidant capacity of sweet cherry, and to determine whether there is a positive correlation between phenolic compounds and anthocyanins and antioxidant capacity. It was found that different cultivars suit to different rootstocks what is showed by the amount of phenolic compounds and anthocyanins obtained on certain rootstock. Regardless of the varieties and rootstock, the most common anthocyanin is cyanidin-3-rutinoside and phenolic acid is pcoumaroylquinic. It was also found that there is a positive correlation between phenolic compounds and antioxidant capacity in both cultivars.