Jaboticaba is a typical Brazilian fruit. It is generally consumed ‘in natura’, but its peel is always neglected. The jaboticaba peel is very rich in phenolics compounds, mainly anthocyanin. The anthocyanins are known to have antioxidant, antiinflammatory and anticancer activities, well as to prevent cardiovascular and neurodegenerative diseases. The aim of this study was to quantify the phenolic compounds and determine the antioxidant potential of freeze-dried jaboticaba peel (FJP). For this purpose an extract was prepared in methanol: water (70:30, v / v) by adding 12.5 mL of this solution 0.5 g of FJP. The extract was allowed in ultrasound for 3 minutes, filtered and re-extracted twice. The quantification of phenolic compounds was made by Folin-Ciocalteu and anthocyanins by pH differential. Determination of antioxidant activity was done by testing DPPH, FRAP and ORAC. Analyses were performed in triplicate and were three repetitions. Results are presented as mean and standard deviation of replicates. The total phenolics were 80,91 ± 3,88 mg GAE/g and the anthocyanins concentration was 791,43 ± 8,30 mg/100g. The FJP showed high potential antioxidant by different methods. The DPPH assay show 736,667 ± 11,785 μM TE/g, FRAP assay 753,6674 ± 33,942 μM TE/g and ORAC assay 184,875 ± 3,288 μM TE/g. The high antioxidant capacity of the FJP is due to its high content of phenolics and anthocyanins. Thus, the unexplored fraction of jaboticaba in food is an important source of bioactive compounds and their consumption could be beneficial effects to health.