The curuba is a tropical fruit, nutritious and high antioxidant potential but little recognized. This study investigated the effect of the addition of curuba extracts in concentrations of 0,4%, 0,6% and 0,8% w/w relative to a white (0%) in the antioxidant capacity and oxidative stability of a fermented milk beverage with whey during storage. We determined the physicochemical characteristics of the beverages, the total phenol content, antioxidant capacity by the methods DPPH (2,2-diphenyl-1picrilhidracilo) and ORAC (Absorption Capacity Oxygen Radical) and assessed lipid oxidation by the method of TBARS (Thiobarbituric Acid Reactive Substances) and sensory changes were determined using a triangular sensory test. The results obtained in time for the three concentrations varied in the ranges: 15,46 – 302,96 mg ac. gallic/L for total phenols, 183,23-1.376,46 μM Tx DPPH; 704,88-4.910,32 μM Tx ORAC-H; 258,50-1.730,80 μmol Tx/100g ORAC-L; 2,39 – 31,08 nmol MDA/g in TBARS, in the triangle test 0,4% and 0,6% had no significant differences (p>0,05), a difference of 0,8% (p<0,05), showing that the curuba extracts increased the antioxidant capacity and inhibited the oxidative process of the milk beverage compared to white.