Vitamin C is highly soluble in water and is easily oxidized in solubilized form. In this way, emulsification can be used to promote its protection. Among vegetable oils, alternative sources such as baru have gained attention for its composition, mainly due to the presence of bioactive compounds. In this context, the objective was to evaluate the kinetic stability and antioxidant capacity (AC) of water-in-oil (W/O) emulsions in a 35:65 ratio, containing in the aqueous phase different concentrations of ascorbic acid (AA- 0%, 10 %, 20% and 30% m/v). The continuous phase contained baru oil and 3.5% surfactant (PGPR). Samples were prepared in a homogenizer (7500 rpm for 7min) and stored at 25°C for 7 days. Average droplet size (obtained from the microscopic images by the software Carl Zeiss Vision AxioVision Viewer 4.8), cremation index, flow behavior, and AC were determined on the 1st and 7th days of storage. The average droplet size was influenced by the storage time (p<0.05), ranging from (1µm-5µm). After 7 days, the emulsions showed larger droplet size, which may favor colloidal destabilization phenomena, such as coalescence, which were observed in microscopic images. However, for the macroscopic analysis of cremation of the emulsions, there was no influence of AA concentration and time (p>0.05) and no phase separation was observed. Emulsions were characterized as Newtonian fluids and viscosity (1.38 ± 0.1 mPa.s) did not vary with AA concentration and time (p>0.05). The AC of the emulsions were affected by storage time and AA concentration (p<0.05), ranging from 184.84- 110.39 µMOL Trolox/g. AC increased with AA content and was inversely proportional to time. Therefore, emulsions containing a high concentration of AA (up to 30% m/v dispersed in the aqueous phase) and baru oil have potential for application in the food industry, meeting consumer demand for healthier products.