The combination of time and temperature of pasteurization treatments and storage conditions are important factors in the degradation of the organoleptic and nutritional properties and bioactive compounds of pomegranate juice. Therefore, the influence of pasteurization (high and low temperature) and storage conditions (refrigerated and room temperature) on the variation of the antioxidant capacity of processed juice was evaluated. The analysis of the results indicates that cloudy juice does not suffers loss of antioxidant activity due to pasteurization. However, in the clarified juice the antioxidant activity loss due to the pasteurization treatments was between 20-25%. None of the juices studied showed loss of antioxidant capacity due to storage time.