The aim of the present work was to evaluate the content of total phenols in a fermented orito banana (Musa acuminata AA) pulp drink. A central compound experimental design with nine treatments was carried out in the elaboration of an orito banana pulp fermented beverage. Total antioxidant activity was evaluated by means of Folin Ciocalteu, obtaining a higher content of polyphenols in T₀ (4.888 mg/L) and T₃ (4.616 mg/L) treatments, after eight days of fermentation. In conclusion, in the fermented beverage, T₀ treatment at 70ºC and & 0.6% citric acid concentration, as well as T₃ treatment at 60ºC & 0.9% citric acid concentration, preserved the organoleptic characteristics from orito banana, no enzymatic browning was visualized in the subsequent operations.