Clinical trials have shown that the reduction in intracellular levels of polyamines is associated with aging and that their dietary supplementation helps to reduce blood pressure, preventing the risk of heart disease. Thus, the objective of this research was to determine the profile and contents of nine amines (agmatine, cadaverine, spermidine, phenylethylamine, histamine, putrescine, serotonin, tyramine and tryptamine) in conventional fruits—acerola (Mapighia glabra), star fruit (Averrhoa carambola)—and, unconventional fruits—marolo (Annona crassiflora) and siriguela (Spondias purpurea). Amines were extracted from crushed fruit pulps with a 5% trichloroacetic acid solution and purified by millipore membrane (0.44 µm). Analyses were performed using reverse phase HPLC, post-column (C18) derivatization with o-phthaldialdehyde and fluorescence detection. Amines were identified by interpolating chromatographic peaks from analytical standards and quantified by calculating the peak area. Of the 9 amines investigated, histamine and tryptamine were not detected in any sample. Siriguela had the highest total amine content, followed by marolo, acerola and star fruit, 58.85±0.85, 43.80±4.80, 17.06±0.54 and 6.84±0.95mg/kg, respectively (p≤0.05). Phenylethylamine was detected in all of the fruits, less than 0.6mg/kg. Acerola and marolo had the highest levels of putrescine, 10.99±0.39 and 7.85±1.35mg/kg, respectively (p≤0.05), while siriguela and acerola had the highest levels of spermidine, 13.40±0.20 and 5.30±0.25mg/kg. Recent experimental studies with Drosophila indicated that spermidine supplementation prevented mitochondrial dysfunction and memory decline associated with aging. Despite the levels of tyramine in siriguela and marolo, 41.59±1.00 and 31.26±2.91mg/kg, respectively, consumption of these fruits does not indicate risks for healthy people (NOAEL: 600mg/meal), however it can cause intoxication in at-risk groups, or individuals using monoamine oxidase inhibitor drugs (NOAEL: 6mg/meal). This research demonstrates the importance of the characterization fruits in terms of amine content, to encourage their intaking and alert consumers of the possible risk of toxic effects related to unwanted amines in foods.