Summary: Kombucha is a drink of Asian origin, considered functional, which is produced from the fermentation of the infusion of tea of Camellia sinensis with sugar and a symbiotic culture of bacteria and yeast (SCOBY). The drink can be flavoured with various fruits and spices, such as cupuaçu, a popular fruit in the Amazon, which has several benefits to human health. The objective of this study was to quantify the bioactive compounds present in kombucha made from red tea and flavored with cupuaçu. For the fermentation, red tea, sugar and SCOBY were infused for seven days (F1), at room temperature (±25°C). At the end of the process, the beverage was again fermented under the same conditions and period, but with the addition of cupuaçu juice (F2). At the end of F1 and F2 were collected aliquots and performed the analysis of total phenolic compounds (TPC), total flavonoids (TF) and antioxidant activity by the method of radical DPPH. At the end of F1 and F2, kombucha presented TPC values equal to 748.55±7.19 and 708.55±3.27 mgGAE/L, respectively. For TF, the end values of F1 and F2 were equal to 67.69±2.09 and 49.30±3.91 mgQE/L, respectively. And for antioxidant activity, at the end of fermentation F1 was obtained the value of 293.51±1.12 μmolTE/mL and 238.40±10.46 μmolTE/mL at the end of F2. The reductions can be justified because bioactive compounds are molecules that may be degraded to simpler molecules during fermentation due to the acidity of kombucha and enzymes produced by microorganisms. Therefore, with the results presented, it is concluded that kombucha made from red tea and flavored with cupuaçu, presents acceptable bioactive characteristics, making it potentially attractive for the consumer market.