C11rrcr11/y. components offruits are recognized for their healt11 promoting properties beyond ~h(:ir 11s<· cis c' source of e.nerg\· and essemia! murients. 111 this stud;', the ontioxidun: capacity of papaya and pimwpp!1~ fruiss were evaluated based a11 the ability of tl1tJ fruit extracts to reduce (<:rri<. ions determined hy the Oyaizu protocol of ferric reductng anttoxtdant porcmtial(FIUP) assay a;d their ability to '?le/tty oil oxkknion in surj{o1rer oil under accelerated ~iorai:e conditions (Ranciouu method). The antioxidan! capacity ''af expresse.i a.; 11g of ascorbic acid equivalent per gr(Jm vf edible pan of ripen freshfrui: for FRAP a•soy and by induction index (II) for Ranctmate method. 'J.J.1e FR•!P value of papayafruit (T 3.6 ilR A,cf!g .<•1t11J1l;;j was found lo be '1iglwr 1hc111 //ia1 of pineapple fruit (<'f.6µf!/K ~.4 ,'.;; sample}. Similarl;r the II of papa)'<7 (/.103j was j(11111d lo be ill the upper hand titan 1/ia1 of pinwppie fruit (1.036). 111 terms <?l {X>.rcemag<' reducing power. relutiv« tu lh1· reducing power of ascorbic acid, papaya frutt t56.04%j had higher per<;<mtage 1ho11 pineapple (37.&'2%/. On the hoses t>/ thi« result J}(Jf'(f}'(J fruit has more prumi~mg !;mioxidunl capacity 1ho11 pineapple.fruit .