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Antioxidant Capacity of some Plant Foods and Beverages Consumed in the Easter Region of Nigeria Agbor, Gabriel A; Moumbegna, Philippe; Oluwasola, Eunice O.; Nwosu, Lynda U; Njoku, Rex-Clovis C.; Kanu, Shelly; Emekabasi, Ephraim I; Akin, Femi; Obasi, Amarachi P & Abudei, Florence A Abstract 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. Keywords Antioxidant; phenolic; ferric reducing antioxidant power; flavonoids; plant foods

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