Since consuming insects typically has a higher dietary potential, entomophagy presents a nutritional opportunity. Insects have a long history of usage as nutritious and sustainable food, but little is known about their dietary antioxidants. In this work, antioxidant activity was tested in vitro using five edible insects: Meal worms, Black ants, Crickets, Grasshoppers, and Silk worms. In this study, the gastrointestinal digestion and absorption of edible insects (raw sample) in vitro were used to examine the insects' antioxidant characteristics. The Radical Scavenging Activity for Meal worms (63.64 µg/ml), Black ants (79.06 µg/ml), Crickets (73.50 µg/ml), Grasshoppers (60.85 µg/ml), and Silk worms (68.17 µg/ml). DPPH radical (DPPH•) scavenging activity for Meal worms (66.65 µg/ml), Black ants (86.33 µg/ml), Crickets (77.11 µg/ml), Grasshoppers (63.07 µg/ml) and Silk worms (71.17 µg/ml). TPI, the Total Polyphenol Index of edible insects’ values expressed as Meal worms (253 mgGAE/100g), Black ants (178 mgGAE/100g), Crickets (193 mgGAE/100g), Grasshoppers (272 mgGAE/100g) and Silk worms (214 mgGAE/100g). Fe2+ Chelating Activity was reported for Meal worms (74.61 µg/ml), Black ants (88.39 µg/ml), Crickets (82.67 µg/ml), Grasshoppers (67.16 µg/ml), and Silk worms (77.48 µg/ml), whereas in Ferric Reducing Antioxidant Power (FRAP) reported for Meal worms (72.22 µg/ml), Black ants (88.40 µg/ml), Crickets (84.29 µg/ml), Grasshoppers (64.75 µg/ml) and Silk worms (76.94 µg/ml). The study emphasises the tremendous potential of bioactive chemicals and antioxidant components found in methanolic extracts of edible insects, which are safe and affordable food supplements. Future research should place greater attention on insects' ability to reduce oxidative stress through their antioxidant capacity.