The total phenolic (TPC) content and flavonoids from fruits of three populations of Pistacia lentiscus (lentisc) were measured. Additionally, the polyphenol profile was analyzed using ESI-QTOF, MS/MS. The colorimetric assays revealed high levels in flavonoïds (from 13.78 mg RE / g dw (RM) to 23.46 mg RE / g dw (TB)) and in total phenolic compounds (from 24.84 mg GAE / g dw (KO) to 46.07 mg GAE / g dw). Furthermore, the main polyphenols are phydroxybenzoic acid, gallic acid, cinnamylidene acetic acid, quinic acid, p-coumaric acid 4-O-glucoside, 5- galloylquinic acid, isomer of caffeoylquinic acid, 3,4,5 O-trigalloylquinic acid, quercetin, taxifolin, quercetin-3-Oglucuronide, luteolin 6,8-di-C-hexoside, oleoside and epirosmanol. From a nutritional standpoint, these results show that lentisc fruits have a promising food value.