The effects of maturity (green-unripe, red-ripe, and purple-fully ripe) and heat treatment (blanching at 90±5°C for 2 mins and steaming at 105±5°C for 5 mins) on the antioxidant content and activity of Philippine bignay (Antidesma bunius (Linn.) Spreng cv. ‘common’) flesh and seeds were investigated. This study suggested that bignay ‘common’ variety was a good source of antioxidants particularly the flesh at fully ripe stage. Blanching had shown to enhance its antioxidant activities.