The aim of this work was to determine the functional properties of colored berries: blackberry, mulberry and blueberry. The content and composition of phenolic compounds and anthocyanins is determined using spectrophotometric methods and high performance liquid chromatography (HPLC) and their antioxidant activity using DPPH and ABTS method. Also, the aim was to determine stability of berry extracts color monitoring the changes in color parameters and absorbance at 520 nm as function of temperature and heating time. The highest concentration of total phenols compounds was determined in blueberry. The most of phenolic compounds in investigated berries are anthocyanins. The most common anthocyanin in blackberry and mulberry is cyanidin-3-rutinoside, while in blueberry delfinidin-3-galactoside. The highest content of monomeric anthocyanins is determined in blackberry. In accordance with total phenols content in berries, the highest antioxidant activity showed blueberry followed by blackberry and mulberry. Heating time and temperature influenced color stability of blackberry, mulberry and blueberry extracts. The mulberry was the most color thermo-resistant extract.