Today plant foods and beverages are receiving more scientific attention
because of their potential to curb the effect of free radicals in the
human system. The present study reports on the antioxidant potentials
of some plants foods and beverages consumed in the Eastern Region of
Nigeria. The study made use of the ferric reducing antioxidant power,
phenolic and the flavonoid contents assays to assess the quality of the
antioxidant potentials of the plant foods and beverages. Of the
different classes of foods analyzed the following showed high
antioxidant potentials: coffee for beverages, star apple for fruits,
thyme for vegetable and spices, and raices for alcoholic beverages.
Generally the vegetables and spices registered the highest antioxidant
properties. The results obtained in this study could help
consumers’ choice based on the antioxidant capacity of the
samples analyzed
