Jaboticaba (Myrciaria jaboticaba) fruits have phenolics compounds with a recognized function in oxidative stress and it has been suggested that the inclusion of this functional food in a daily human diet could contribute to improve consumers health. Besides the consumption of fresh fruit, jaboticaba presents potential for industrial application in the production of juices, jams, ice creams, flour and liqueurs, which has gained popularity due to its nutritional and therapeutic value. This study aimed to evaluate a jaboticaba juice prepared with water and whole fruit (peel, pulp and seed) blended ratio of 1:1 (w/v) in terms of total phenolic contents (TPC), monomeric anthocyanin content and antioxidant activity hydrophilic-ORAC and FRAP in different conditions: centrifuged extract (4000 rpm/10 min) (CE), paper filtered extract (FPE), filtrated in mesh sieve 0.25mm extract (ES), filtrated in mesh sieve 0,01mm extract (ME) and acidic hydrolysis extract (AHE). The antioxidant activity was significantly higher in AHE; however, TPC and monomeric anthocyanins contents were smaller compared to the other samples. Probably, this condition was able to extract compounds with higher antioxidant activity not released in the other conditions. Results obtained with the AHE suggest that during the digestion process, in pH of the gastric phase, some compounds present in jaboticaba products are extracted from the matrix improving the antioxidant activity. TPC of the extracts show that there are differences among the crudes and AHE, in this way, CE showed the highest value of TPC. Jaboticaba juice is a source of phenolic and antioxidant compounds, AHE and ES showed high efficiency to recover these compounds. The development of an extraction and separation method is essential for enriching bioactive compounds in fruit extracts. The consumption of jaboticaba juice as a functional food can be an alternative to improve health.