Antioxidant activities of potato peel (PPE) and ginger extracts (GE) were measured in terms of total phenolic content (TPC), total flavonoid content (TFC), scavenging activity of DPPH (2,2-Diphenyl-1-picrylhydrozyl) and ABTS (2,2-azinobis 3-ethylbenzothiazoline-6-sulfonic acid), ferric reducing power (FRP) and metal chelating activity (MCA) on in vitro model system. The results revealed that PPE with higher TPC (24.31 mg GAE/g) and lower TFC (1.56 mg CE/g), had higher DPPH radical scavenging activity (81.97%) and FRP (0.595) than ABTS radical scavenging activity (455.97 ?M TE/ml) and metal chelating activity (56.46%), whereas GE, containing lower TPC (20.34 mg GAE/g) and higher TFC (2.80 mg CE/g), had higher ABTS radical scavenging activity (611.63 ?M TE/ml) and metal chelating activity (92.60%) than DPPH radical scavenging activity (72.34%) and FRP (0.372). Thus, potato peel and ginger extract could serve as a promising source of natural antioxidants in the food products.