| Summary: | Background: phenolic compounds are bioactive chemical species derived from fruits and vegetables, with a plethora of healthy properties. In recent years, there has been a growing interest in persimmon (<i>Diospyros kaki</i> L.f.) due to the presence of many different classes of phenolic compounds. However, the analysis of individual phenolic compounds is difficult due to matrix interferences. Methods: the aim of this research was the evaluation of individual phenolic compounds and antioxidant capacity of the pulp of two varieties of persimmon (<i>Rojo Brillante</i> and <i>Triumph</i>) by an improved extraction procedure together with a UPLC-Q-TOF-MS platform. Results: the phenolic compounds composition of persimmon was characterized by the presence of hydroxybenzoic and hydroxycinnamic acids, hydroxybenzaldehydes, dihydrochalcones, tyrosols, flavanols, flavanones, and flavonols. A total of 31 compounds were identified and 17 compounds were quantified. Gallic acid was the predominant phenolic compounds found in the <i>Rojo Brillante</i> variety (0.953 mg/100 g) whereas the concentration of <i>p</i>-hydroxybenzoic acid was higher in the <i>Triumph</i> option (0.119 mg/100 g). Conclusions: the results showed that the <i>Rojo Brillante</i> variety had higher quantities of phenolic compounds than the <i>Triumph</i> example. These data could be used as reference in future phenolic compound databases when individual health effects of phenolic compounds become available.
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