Jussara fruit is similar to the açai berry in both sensorial and nutritional properties, including bioactive compounds as anthocyanins. Anthocyanins have antioxidant properties, acting as free radical scavengers in vitro models, and are also frequently linked to the prevention of cardiovascular diseases. Microorganisms possess an enzymatic system able to metabolize anthocyanins may play a major role in the production of compounds with a different bioavailability and antioxidant activity. Therefore, in the present work, the antioxidant activity was determined before and after fermentation process using Lactobacillus deubruekii to evaluate the role of this bacteria as a variable that changes the anthocyanins profile from jussara pulp. The antioxidant activity assays in jussara pulp in natura and fermented were realized using two different methods in the present work in order to evaluate if the fermentation process would increase the antioxidant capacity of jussara pulp. The results obtained showed an increase on antioxidant activity was observed after jussara pulp fermentation process, considering both methods used, displaying the importance of fermentation process to improve the jussara pulp health properties.