Jelly is a product obtained by cooking whole fruit or its pieces or fruit pulp or juice with sugar and water, and concentrating the mixture to a gelatinous consistency. The objective of this work was to elaborate acerola jelly with the addition of the red propolis extract and to evaluate the product by determining physicochemical and bioactive (total phenolic and flavonoids, anthocyanin contents) compounds composition supported by its antioxidant activity (DPPH, ABTS, FRAP and ORAC) and sensorial analysis. Four jelly formulations were prepared with variations in the red própolis contents: T1 (no red própolis addition), T2 (1.5% addition of the red própolis), T3 (3.0% addition of the red própolis), T4 (4.5% addition of the red própolis). The Ext. 1 (Extraction 1 was used where the solvents methanol 80% and acetone 70% were used) were the best for the tests of antioxidant activities DPPH, ABTS AND ORAC of jellies with the addition of red propolis extract. For FRAP, the jelly presented the highest averages for the treatments of (Ext. 2 Where 95% ethanol,) where it used ethanol as a solvent. The organic acids which were detected revealed the presence of oxalic ac-id (3.02 mg/mL to 3.69 mg/mL), quinic acid (28.53 mg/mL to 39.67 mg/mL), L-ascorbic acid (3.70mg/mL to 4.35mg/mL), citric acid (0.16 mg/mL to 0.52 mg/mL), showing significant difference (p≤0.05) between them. Phenolic compounds identified were L-ascorbic acid, protocatechuic acidrut-in: difference (p≤0.05) between them. Phenolic compounds identified were: quecertin3glucoside, epicatechin, epigallocatechingallate, epicatechingallat2 hydroxycinnamic acid, daidzein), showed higher results for the extracts ob-tained from treatment 2 where ethanol was used as solvent. 2-hydroxycinnamic acid, daidzein), showed higher results for the extracts ob-tained from treatment 2 where ethanol was used as solvent. Color, texture and physicochemical characteristics (moisture, total soluble solids - TSS, pH, titratable acidity - ATT, protein, lipid, carbohydrate) were determined. Sensory analysis was conducted only after approval by the Research Ethics Committee (CEP), Federal University of Sergipe (Opinion number: 3.769.247). Untrained judges were subjected to sensory testing where they responded to the attributes on hedonic scales evaluating appearance, color, aroma, viscosity, flavor, sweetness and overall impression. The results showed the highest averages for T2 with the addition of 1.5% propolis extract compared to standard jelly. For Acceptance Index, all treatments scored above 70%, which signifies products acceptability by consumers.
