Guava (Psidium guajava L) have a valuable functional nutrient content as antioxidants, which have been associated with frequent consumption in the diet with the decrease of cardiovascular diseases, circulatory and cancer , directly related to the cellular damage caused by exposure to high levels of free radicals. This work studied free phenolic content , antioxidant activity and total vitamin C of three varieties of Colombian guava fruit in different stage of ripening of the fruit (green, pintón, ripe and overripe), two varieties with major production in wild (regional red and regional white) and a promising (guavatá Victoria) from the region of Suarez, Santander(Colombia). Ethanolic extracts were obtained for each variety in its different stages and evaluated free phenolics content by the method of Folin Ciocalteu four different antioxidant capacity methods were followed: using the free radical scavenging ABTS●+and DPPH● , ferric reduced antioxidant power (FRAP) and bleaching of β-carotene and the total vitamin C (ascorbic and dehydroascorbic acid) was determined by (HPLC) detector UV-VIS. The variety and ripeness stage showed higher free phenolic content and antioxidant capacity was the regional ripe white and the highest content of total vitamin C was the red ripe. With the variety regional white mature fractions were obtained using a column packed with amberlite ® XAD 2. All fractions obtained previously measured the content of free phenolics, antioxidant activity and preliminary analysis by HPLC UV-VIS and HPLC MS, in order to tentatively identify standards and compared with literature reports. Based on the spectra obtained by HPLC MS could be proposed that the stage guava white mature, there is the possibility of phenolic compounds such as: derivates cafeoylquinic, ellagitannins and flavonols glycosides. Also showing possible compounds like condensed tannins.