Thaumatoccocus daniellii Benn (Benth.) is an organic food wrapper that influences the
color and flavour of most foods processed and packaged with it. Hence, this study was designed to
evaluate the phytochemical constituent and antioxidant activity of T. daniellii leave. Quantitative
phytochemical analysis was carried out using standard procedures while antioxidant activity was
assayed using 2’,2’diphenylpicrylhydrazine (DPPH) and ferric ion reducing antioxidant potential
(FRAP). Results showed that T. daniellii leaves contained flavonoids, polyphenols, alkaloids and
saponins. Furthermore, aqueous leaf fraction had higher quantity of polyphenols (0.41 ± 0.1 mg%
gallic acid) and flavonoids (0.28 ± 0.1 mg% quercetin) than polyphenols (0.23 ± 0.3 mg% gallic
acid) and flavonoids (0.11 ± 0.1 mg% quercetin) in hexane leaf fraction. Investigation of
antioxidant activity revealed that 100 - 500 mg/ml aqueous leaf fraction exhibited a significantly
(P<0> aqueous fraction of T. daniellii leaves exhibited a significantly (P<0> potential than hexane leaf fraction. Thus, data from this study indicated that T. daniellii leaves color
and flavour enhancing properties could be attributed to the presence of polyphenols and flavonoids.
In addition, its use as food wrapper may introduce phyto-antioxidants into foods processed and
packaged with T. daniellii leaves.