In this study, supercritical CO2 extraction of frozen blackberry fruits was investigated at 75, 85 and 90 bar pressure and 35 degrees C temperature. The reason of low temperature is to prevent of decomposition of the antioxidant material. It was found 14.06 mg extract/100g blackberry in 90 bar pressure as maximum extraction yield and supercritical CO2 extraction yields were too high according to soxhlet extraction and cyanidin was determined as active material in the C-13 -NMR analysis. Also, oxidative induction temperature experiments of extract obtained at 90 bar pressure was studied in DSC for the investigation of antioxidant effectiveness. In DSC analysis, this parameter was 138.2 degrees C in supercritical extract, and this value was increased to 146.2 degrees C in supercritical extract together with alpha-tocopherol, for this reason, it was obtained antioxidant effectiveness by increasing of oxidative induction temperature.