This study was intended to provide basic data for a health functional food study by exploring antioxidant activity of reflux extract according to the concentration of ethanol and the extract of ultrasonic waves extracted and reflux extracted under the same solvent conditions. In the same solvent condition, the reflux extract (75.10 ± 1.99 mg) showed a higher total phenol content than the ultrasonic wave extract (51.74 ± 2.28 mg). Flavonoids also had a higher reflux extract (25.05 ± 1.53 mg) than did ultrasonic extracts (16.23 ± 1.95 mg). Reflux extract according to ethanol concentration was found to have a higher phenol content than the 70% ethanol extract (40.60 ± 1.49 mg) in 60% ethanol extract. Flavonoid content was also similar to phenol content in reflux extract as determined by ethanol concentration from 60% ethanol (25.05 ± 1.53 mg) to 70% ethanol extract (6.60 ± 0.46 mg). In addition, the antioxidant activity (DPPH, TEAC, FRAP, ORAC) of the reflux extract in the same solvent conditions tended to be higher than that of ultrasonic extracts. Also, 60% ethanol extract had better antioxidant activity than 70% ethanol extract. However, an analysis of phenolic acid content through HPLC showed that the ultrasonic extract had a higher content in the same solvent condition than did the reflux extract. Not only the presence of phenolic acid, but also those of other compounds are believed to be attributed to the activity of antioxidants. Therefore, further studies are needed to clarify this phenomenon.