The recent research activities are focused on finding the natural sources of antioxidants as consumers are more conscious about their diet and the synthetic antioxidants are being restricted these days due to their carcinogenicity. So there is more growing trend in searching for antioxidants of natural origin. The present research project was undertaken to explore the antioxidant potential of three Pakistani date varieties. The project was under taken to determine the total phenolics and antioxidant activity by DPPH and β-carotene of non-volatile extracts of three different date vatieties i.e. Dora, Dhakki and Karbalane. Antioxidants of non volatiles of date palm fruit extracts were utilized in a food model system (development of cake) and their potential was evaluated. The methanol extract of Karbaline showed the highest yield (5.01 ± 0.75) and Dora had highest total phenolic content (55.648±0.11 mg/g dry extract). The highest inhibition was attained by the methanol extract of karbaline (90.96%) at 200 µg/mL concentration. Interaction of variety & concentration and solvent & concentration was found significant. The β-carotene assay of Karbaline extract showed highest (98.87%) inhibition. Interaction of variety & concentration and solvent & concentration was also observed significant. Treatments containing date pastes results in lower amounts of TBA products and POV products. All the treatments had similar effect with respect to storage days. Collectively this data emphasize on the chemical composition of different Date verities cultivated in Pakistan and some variation in their antioxidative potential. Our results indicate that the inclusion of both Date fruit and its extracts in the food will increase the content of antioxidants, and thus probably prevent oxidative deterioration of food. So this study concludes that date palm fruit have good antioxidant potential and can be used to produce novel natural antioxidants as well as flavoring agents that can be used in various food products. The paper is useful for food manufactures in order to develop functional foods for consumer. Consumers will prefer the foods rich in antioxidants because they are more conscious about there health and functional food provide them what they desire i.e. health benefits with good nutrition.