The correlation between antioxidant activity and total phenolic compounds has been widely studied in different fruit and vegetables. A significant correlation was observed between TPC and the DPPH radical-scavenging activity of dietary fibre samples extracted with methanol:acetone, while there was also excellent correlation between TPC and the DPPH radical-scavenging of samples extracted with ethanol. In the same way, a high correlation was obtained between the ABTS assay and TPC dietary fibre samples extracted with methanol:acetone and ethanol with values of R2 = 0.936 and R2 = 0.979, respectively. With respect to the FRAP assay, there was a high correlation between this assay and the TPC of the samples extracted with methanol:acetone or with ethanol, with values of R2 = 0.998 and R2 = 0.839, respectively. It is well known that most antioxidant compounds display distinct scavenging ability in aqueous or hydrophobic media and at lipid–water interfaces. As reported here, the antioxidant activity of fruits and vegetables significantly increases with high total polyphenol contents.