eng Science and Education Publishing World Journal of Agricultural Research 2333-0678 2016-08-02 4 5 143 146 10.12691/wjar-4-5-3 WJAR2016453 article P.B.C. Panawala 1 D.C. Abeysinghe 1 R.M. Dharmadasa dharmadasarm@gmail.com 2 Department of Plantation Management, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila (NWP), 60170, Sri Lanka Herbal Technology Section, Industrial Technology Institute, Bauddhaloka Mawatha, Colombo 07, 00700, Sri Lanka Pimenta dioica (L.) Merr. (Myrtaceae) is an evergreen aromatic spice widely used in perfumery, food and cosmetic industry in many parts of the world. Present study compared Total Antioxidant Capacity (TAC), Total Phenolic Content (TPC), Total Flavonoid Content (TFC), leaf area (LA), and Fresh to Dry weight ratio of Pimenta dioica leaves at different leaf positions (1st, 2nd, 3rd, 4th and 5th leaf positions) and different plant parts (immature leaf, mature leaf and bark). The TAC, TPC and TFC were determined using Ferric Reducing Antioxidant Power Assay (FRAP), modified Folin-Ciocalteu colorimetric method and calorimetric method respectively. Significantly higher TAC 562.38 ± 9.42 (mg TE/g DW), TPC 279.53±7.02 (mg GAE/g DW) were observed in leaf extract obtained from 1st leaf position. However the highest TFC 303.48 ±8.87 (mg RE/g DW) was observed in 5th leaf position. According to phytochemical distribution pattern, significantly higher TAC [619.84 ±11.98 (mg TE/g DW)], TPC [267.53 ± 5.03(mg GAE/g DW)], TFC [305.48 ±8.87 (mg RE/g DW)] were observed in extracts obtained from bud region. The potential of Pimenta dioica leaf material and bark as a fabulous raw material for food, perfumery and cosmetic industries. Further harvesting of immature leaves could be suggested for better therapeutic benefits. http://pubs.sciepub.com/wjar/4/5/3/wjar-4-5-3.pdf Pimenta dioica Total Antioxidant Capacity Total Flavonoid Content Total Phenolic Content