Piper longum fruit extracts and fractions were evaluated for their Phytochemical constituents and antioxidant Potency. Water extracts (PWA) showed higher activity in DPPH (IC50 0.207±0.011 mg/ml), ABTS (IC50 0.636±0.083 mg/ml), FRAP assay (20.806±0.658 μmol/10 mg AAE), than Hydro-alcoholic extracts (PHA). PHA showed higher activity in TRA assay (IC501.793±0.057 mg/ml) and TAC (1.279±0.244 μmol/mL AAE) assay with higher content of piperine (0.565±0.005%) and piperlongumine (0.061±0.001%), quantified simultaneously by HPLC: DAD. Among the hydroalcoholic fractionation of PHA, Chloroform fraction (PCL) showed higher yield (2.388±0.168%) with higher content of piperine (14.569±0.113%). Lowest yield was found in Hexane fraction (PH) (0.434±0.007%) while high piperlongumine (2.883±0.028) content. Ethyl acetate fraction (PEA) showed higher activity in DPPH (IC50 0.058±0.001 mg/ml), ABTS (IC50 0.413±0.117 mg/ml) and FRAP (24.234±4.052μmol/mL AAE). Chloroform fraction (PCL) showed higher activity in TRA (IC50 0.375±0.037 mg/ml) and TAC (2.946±0.338 μmol AAE.) hence it appears that higher content of piperine and piperlongumine are not responsible for increased antioxidant potency in Piper longum fruits against DPPH, ABTS and FRAP assay.