Within the Master thesis the effects of differently prepared juniper berries extracts (EBJ) and some of their fractions (depending on the type of extraction solvent) on the attenuattion of the formation of heterocyclic aromatic amine PhIP were analyzed. PhIP was quantified with solid phase extraction and LC-MS (liquid chromatography-mass spectrometry). Experiments were carried out on model mixtures and on meat discharge. Statistical analysis showed no differences between wet and dry conditions of heat treatment (TO). On the model mixtures, we observed a trend, that at up to 6 min of TO (180 °C), in general, addition of EBJ results in higher PhIP content in comparisson to control. While at 8 min of TO there is a turn, however not statisticaly significant. After 10 min of TO the average PhIP content with added EBJ is lower than at control experiment, pinene is exception (positive control). With DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) and FC (Folin-Ciocalteu) tests, the AOP of individual EBJ was determined. Conection between the AOP of EBJ and formation of PhIP was not established. Less PhIP was formed when meat discharge was heated in comparisson to model system, however complexity of real food matrix resulted in large standard deviation of results and no firm conclusions could be made.