Among tropical fruits, guava (Psidium guajava L.), is one of the most consumed thanks to its excellent organoleptic and functional properties, rich in bioactive compounds. Its agroindustrial use generates a large number of by-products, including the epicarp, which represents approximately 25 to 30% of the fruit's weight. The objective of the present investigation was to determine, in the epicarp of guava, the physicochemical properties, the color coordinates and characterize it in is content of carotenoid and phenolic compounds, as well as to determine its antioxidant activity. Guava epicarp flour (GEF) was made and based on approved methods, yield in weight, pH, titratable acidity, soluble solids, moisture content, water activity and color parameters was determined, as well as the bioactive compounds noted. The results for the physicochemical parameters were high and the content of carotenoid compounds for the different fractions fluctuated between 9,414 for the α-carotene fraction and 10,894 for the β-cryptoxanthin fraction. The antioxidant activity showed a value of 62,281% and the content of phenolic compounds was 24,948 mg EAG/g. It is concluded that GEF can be used as a source of natural bioactive compounds in the food industry.