The present study was carried out to evaluate the antioxidant activity of Raw Fruit extracts of Muntingia calabura and Theobroma cacao. The antioxidant effect were evaluated for Radical Scavenging activity using FRAP (Benzei and Strain, 1996) and CUPRAC assay with certain modifications (Apak et al., 2004). The raw fruits of Theobroma cacao exhibited the highest Antioxidant activity with a Radical Scavenging effect of 90% at 100 g/ml. The raw fruits of Muntingia calabura exhibited a Radical Scavenging Effect of 70% at the same concentration. Total phenolic content of the extracts of Muntingia calabura and Theobroma cacao were determined by Follins Ciocalteau method (Demray et al., 2009) with certain modifications. Positive correlations were found between Total Phenolic Content of the extracts and Antioxidant activity. The Phytochemical screening suggests that phenols and flavonoids of these extracts might provide a considerable Antioxidant potential. Addition of Muntingia calabura and Theobroma cacao in food will increase the Antioxidant content and may have a potential as a natural Antioxidant.
