The antioxidant power of the polyphenols of some tropical fruits such as the papaya (Carica papaya L.), soursop (Annona muricata L.), mammee (Pouteria sapota (Jacq.) H.E. Moore & Stearn), guava (Psidium guajava L.), banana cv. Vietnamese (Musa paradisiaca L.) and tamarind (Tamarindus indicus L.) were evaluated. The oxidation was performed at 37 °C with different concentrations of polyphenols. The oxidation products were measured by the 2-tiobarbituric acid method. The IC50 and Antioxidant Potential per Serving (APS) were estimated as an antioxidant quality indexes. The estimated IC50 values (µM) were: 21.3 (papaya); 21.5 (soursop); 22.4 (banana); 19.1 (guava); 14.7 (mammee) and 12.9 (tamarind). The APS values were: 20.2 (papaya); 51.6 (soursop); 37 (banana); 83 (guava); 30.3 (mammee) and 218 (tamarind). All fruit polyphenols inhibit the LDL oxidation. The polyphenols of tamarind and mammee presented the best antioxidant quality, while the tamarind and guava showed the biggest APS.