This work evaluated the phenolic content in ethanolic macerated from edible portion (pulp) and non-edible portion (seeds and peel) of Pitahaya (Cereus triangularis), Physalis (Physalis peruviana) and Mangosteen (Garcinia mangostana). Besides the potential was studied comparatively extracts for inhibiting lipid peroxidation in a handcrafted butter. The concentration of phenolic compounds in the peel of Garcinia mangostana (590,9±3,9 mg EAG/g) was found to be the highest among the materials tested, contradictorily the pulp of this fruit showed lower content of phenols (55,5±07 mg EAG/g). The antioxidant activity showed a direct relationship with the content of phenolic compounds with correlation coefficient values ​​of 0,988, 0,961 and 0,998 for the Physalis, and Mangosteen Pitahaya respectively. All extracts showed activity against lipid peroxidation and three of them, mangosteen peel (CM), mangosteen seed (SM) and pulp Uchuva (PU) showed greater inhibition than BHT, AA and PC1 (commercial product 1). This fruits appearing as promising materials for use in the food and cosmetic industries.