The polyphenols of ten Moroccan apricot clones were analyzed using a Thioacidolysis-UFLC combination technology in order to evaluate their evolution pattern and their contribution to antioxidant activity during ripening. Procyanidins were the predominant polyphenol class with concentrations varied from 30 to 1091 mg kg(-1) in M1 (commercial stage) and from 398 to 1411 mg kg(-1) in M2 (consumption stage). Procyanidins with catechins, the two classes constitute the principal contributors to antioxidant activity of studied apricots. The impact of ripening was very limited compared to genotype, especially for size and skin color of the fruit. The Thioacidolysis-UFLC technology highlighted the contribution of procyanidins to antioxidant activity of apricot and established a typology based on the clone skin color. Indeed, dark red and orange apricots had higher phenolic contents and antioxidant activities than clear ones. This indicates the importance of fruit color to predict apricot bioactive compounds and the crucial role of phenolic compounds in the antioxidant activity of these fruits.