Food based phytochemicals have a varying degree of free radicals scavenging capacity depending upon their structure, types of functional groups and their position. In order to understand the relative potency of foods for their nutraceutical activity, a need is felt to develop some scoring system. In this study, we report the results of 24 food samples for antioxidant capacity analyzed through 9 different assays viz., inhibition of lipid peroxidation (TBARS), superoxide radical scavenging activity (SOSA), nitric oxide radical scavenging activity (NOSA), hydroxyl radical scavenging activity (OHSA), ABTS radical scavenging activity (TEAC), DPPH radical scavenging activity, ferrous ion chelating activity (FICA) in addition to their total polyphenols and vitamin C content. The entire data was used to rank the foods using 3 different scoring systems viz., Arithmetic ranking, statistical ranking and Point system or potency based ranking. The point based system could better discriminate the foods quantitatively for their overall antioxidant potential than the arithmetic or statistical ranking. Secondly, present results indicated that estimation of polyphenols alone could be sufficient as biomarker from which TBARS, TEAC, SOSA, OHSA and DPPHSA could be predicted.