Tamarillo is an exotic fruit rich in bioactive compounds as well as pleasant and intense flavour. However, fresh tamarillo is perishable and rapidly deteriorates, leading to great economic losses. Thus, the present study aims to investigate the effect of three different drying process on antioxidant capacity (AC), phenolic content (PC) and total carotenoid content to produce tamarillo powders (TP) with high contents of bioactive compounds. Fresh tamarillo was dehydrated in a forced air circulation oven at 55ºC for 32h (TP1) or by previous osmotic dehydration treatments: 27.5% sucrose + 10% NaCl (p/p) followed by 55ºC/20h30’ (TP2) or in a 55°Brix sucrose solution followed by 55ºC/18h33’ (TP3). Dried fruits were ground in a laboratory mil. Moisture contents of TP were <15%. AC (FRAP assay), PC (Folin-Ciocalteu assay) and carotenoid were evaluated by spectrophotometry. AC and PC were evaluated in soluble and in insoluble extracts of tamarillo powders. Subsequent hydrolysis were made with ethanol:water:concentrated HCl (79:20:1, v/v/v), followed by alkaline (NaOH 10M) and acid (concentrated HCl) hydrolyses. In soluble extract, PC (mg EAG/100g) of TP1 was higher (35.1±4.9) than that TP2 (19.1±3.0) and TP3 (9.9±0.5). Consistently, AC (mmol Fe+2/100g) was 47% lower in TP3 (5.6±0.6) than TP1 (10.6±1.5; p=0.047). These results may be possibly explained by the loss of phenolic compounds in the osmotic fluid. In insoluble extract, PC was not detected and AC (mmol Fe+2/100g) was higher in TP2 (11.7±0.5) than that TP1 (7.8±0.4) and TP3 (10.9±0.8). Total carotenoids (microgram β-carotene/100g) was lower in TP3 (222.5±6.4) than that TP1 (580.2±9.9) and TP2 (563.7±11.9). Our results suggest that tamarillo powders are a potential functional ingredient that would improve the total intake of bioactive compounds. In addition, osmotic dehydration before oven drying did not contribute to preserve the bioactive compounds of tamarillo powder.