The antioxidant compounds consumed through the diet have been related with the prevention of chronic disease, therefore it is important to study the antioxidant capacity of foods and all the factors that can affect it. The aim of this study was to determine the phenol total content and the antioxidant capacity of the Hybrid Palm oil in four different ripening stages. In order to accomplish this, the Folin Ciocalteu (FCR), the Trolox Equivalent Antioxidant Capacity (TEAC) and the Oxygen Radical Absorbency Capacity (ORAC) methods were used. The results showed that there were significant differences (p=0.002 p menorque 0.05) between the total phenol content through the different ripening stages with a negative correlation that indicated that the total phenol content decreased as the ripening increased. The results by the TEAC and ORAC methods showed a significant difference (p menorque 0,001) between the antioxidant capacity and the ripening stages, in which the antioxidant capacity decreased as the ripening stages increased. Overall the methods indicated that the ripening stage with the most antioxidant capacity and total phenol content was the one from week 18. Finally, it was concluded that the ripening process does affect the antioxidant capacity and total phenol content of the Hybrid Palm oil and these are more present in early ripening periods