Maillard reaction products have been considered to have antioxidant capacities due to the reductones compound formations which contribute to antioxidant activity. Besides caramelisation, Maillard reaction takes place during the production of palm sugar. This paper reports the antioxidative activity of palm sugar-like flavourings and the commercial palm sugar (CPS) which was obtained from Pahang by using different types of methods. Formulation of palm sugarlike flavourings which had been optimised was obtained from the previous studies. Palm sugar-like flavourings (PSLFs) were prepared from sucrose and selected amino acids (Asparagine, Glutamine, Arginine and Lysine) at various ratios with buffer solutions (pH 7.86), heated at 143°C for 116 minutes. The results revealed that the PSLF (C) showed a significant difference (p < 0.05) in reducing power, thiobarbituric acid (TBA) test, and radical scavenging activity (DPPH) compared to other formulations of PSLF and commercial palm sugar.