This research was developed in the laboratories of (CIPNA – CIDBAM) - UNAS. The objectives were to quantify the content of total polyphenols, anthocyanins and to determine their antioxidant capacity by their ability to inhibit free radicals 1,1-diphenyl-2-picrilhydrazyl (DPPH) and 2,2 - azinobis (3etilbenzotiazoline)-6-acidosulfonic (ABTS) during the process of cocoa liquor and cocoa powder. The samples were ground and defatted by the Folch method. Hydroalcoholic extracts were prepared by weighing 10 g of cocoa in 100 mL (water / ethanol 50:50 v / v), macerating it for 24 h, filtering and centrifuging at 10000 rpm/10min/4ºC. The results were analyzed using a complete randomized design (CRD) and a complete randomized block design (CRBD), and in the treatments with statistical differences a Tukey test (p <0.05) was used using SAS version 9.0. To analyze all treatments in co...