Antioxidants are compounds used in the food industry by their preservativecapacity and it is considered that they prevent diseases. In this investigation onestudies the antioxidant capacity of aqueous extracts by Cyclic Voltametry andthe reducing effect of ethanolic extracts by FRAP (Ferric Reducing AntioxidantPower) of 15 tropical fruits. The best results for antioxidant capacity andreducing capacity are those of Curuba (Passiflora mollisima (HBK) Bailey) witha maximun height tip of 38.6 tenth of A at a 316.6 mV potential and 4127.346 ±108.62 mg Ascorbic Acid/100gr of sample, respectively.
