Jaboticaba is a Brazilian fruit rich in phenolic compounds, such as anthocyanin, phenolic acids, quercetin, tannins, and terpenes. The anthocyanin in the jaboticaba peel is responsible for the fruit color. The bioactive compounds are concentrated in the jaboticaba peel, and its consumption can be related to antioxidant and anti-inflammatory effects, benefiting human health. Due to these properties, we developed a freeze-dried jaboticaba peel ethanolic extract, which was subsequently evaluated for phenolic content and antioxidant activity in vitro. Sabara variety of fresh jaboticaba was manually selected and pulped. Secondly, the fruit peel was freeze-dried in Liobras lyophilizer at 30°C to 300μHg for 95h and crushed in a micro-mill. The freeze-dried peels were solubilized in 50% ethanol solution in the ratio of 1:10 (weight/volume) and sonicated for 30 minutes. The solution was filtered, and the filtrate re-extracted for 1 more time, following the same proportions of sample and solvent. Finally, the filtrates were mixed, and the extract was rotary evaporated at 78°C until all ethanol present in the sample was evaporated and recovered. The total phenolic content was determined by the Folin-Ciocalteu method, monomeric anthocyanin were determined by pH differential method, flavonoids were determined by colorimetric method, and antioxidant potential was evaluated by DPPH and FRAP assay. Presence of 11.4mg GAE ml-1 of phenolic compounds was verified. Flavonoid concentration in the extract was 2.2mg ml-1 of CAT, and monomeric anthocyanin concentration was 129.7mg 100mL-1 of cyanidin-3-glucoside. In addition, there was a high antioxidant capacity in vitro: 159.04μM TE mL-1 and 29.7μM TE mL-1 for DPPH and FRAP, respectively. Thus, the large content of anthocyanin, flavonoids, and phenolic compounds contributed to the potent antioxidant capacity in this extract. In conclusion, we believe that the jaboticaba peel extract demonstrates a promising action, considering different metabolic aspects.