Fruit consumption and its processing have been currently growing worldwide due to their health benefits to consumers. Recent studies have shown that such foods are rich in antioxidant phenolic compounds, protecting from and preventing chronical diseases. Various sub-products, such as peels and pits, are generated during the industrial process. Recent studies have demonstrated their potential as sources of phenolic compounds with contents similar to or even greater than the actual final product. Thus, the use of such sub-products could lower economic losses as well as benefit consumers. This study aimed at evaluating antioxidant activity and total phenols contents in vitro from avocado pit ethanolic extract. The Fortuna variety avocado (Persea americana mill species) has been chosen for this study and the ethanolic extract has been obtained using a Soxhlet-type extractor. Subsequently, the antioxidant activity of the extract was evaluated by the free-radicals capture method using 2-2 Diphenyl 1 Picrylhydrazyl (DPPH), also evaluating the total phenols contents. Antioxidant activity definition has been done at different concentrations by the spectrophotometric method at 515 nm wavelength. The correlation between antioxidant activities (%) and the extract concentration used, delivered a 50 % inhibitory concentration (IC50) equal to 80 µg/mL and the total phenols contents equivalent to Gallic acid presented a 259 mg AG/g extract value. The results have shown that ethanolic extract from Fortuna variety avocado pits presents antioxidant potentials, and the obtained total phenols contents could be high when compared to other fruits (cashews and guava), confirming the re-using potential of this residue for possible technological applications.