Two extracts from Lepidium sativum L. seed were studied in terms of phenolic compounds content, for their antioxidant and antibacterial properties. The extraction was done using ethanol 80% with assist of ultrasonic and by distilled water with assist of microwave. Total phenolics and total flavonoids were measured using Folin-Ciocalteu reagent and AlCl₃, respectively. Total antioxidant capacity of the extracts was estimated by different methods including DPPH (1,1-diphenyl-2-picrylhydrazyl radical), ABTS^•+ (2,2` azino bis-(3-ethyl benzthiazoline-6- sulfonic acid), β-carotene/linoleic bleaching, and ferric reducing antioxidant power (FRAP). Antibacterial activity of extracts was determined using pathogen gram positive and gram negative bacteria by disc assay method. Extracts exhibited both antioxidant (54.66 % of β-carotene/linoleic bleaching assay) and antibacterial activities (20 mm with Salmonella Enteritidis) that were comparable to the synthetic antioxidants TBHQ. Therefore, these extracts could be used as preservative ingredients in the food and/or pharmaceutical industries. Data from this study could be used for developing natural antioxidants and bioactive agents to improve human health.