The effect of maceration, Soxhlet and fractionation extraction from whole plant of Osbeckia parvifolia was studied for free radical scavenging and anti-inflammatory activities in vitro. The extracts were quantitatively analyzed for total phenolic, tannin and flavonoid contents using spectrophotometric methods. In vitro free radical scavenging activity of extracts were studied for DPPH (1,1-diphenyl-2-picryl-hydrazyl), ABTS+ (2,2′-azinobis (3-ethyl-benzothiozoline)-6-sulfonic acid) scavenging activities, metal ion chelating capability, lipid peroxidation, phosphomolybdenum and FRAP (Ferric reducing/antioxidant power) assays. Protein denaturation and membrane stabilization assays were employed to assess the anti-inflammatory activity of different extracts of O. parvifolia. Quantitative analysis showed that whole plant has high contents of total phenolic, tannin and flavonoid. Antioxidant assessment results registered higher anti-radical property for both macerated and Soxhlet methanol extracts compared to other solvent extracts. Successively extracted methanol extract from Soxhlet apparatus protected protein denaturation and erythrocyte membrane lysis comparable to standard Diclofenac sodium. Whole plant served as a potential source of antioxidant from natural origin and this study also provides a better technique to extract the natural antioxidant and anti-inflammatory substances from O. parvifolia