Cocoa pulp, the white mucilage that surrounds cocoa beans, is the main substrate in cocoa bean fermentation and is rich in macro-and micronutrients. Yet, the presence of phenolics and their antioxidant activity in cocoa pulp has not been explored. The objectives of this study were to quantify the total phenolics of cocoa pulp by using FolinCiocalteu assay and antioxidant activity by using Oxygen Radical Absorption Capacity (ORAC) assay as well as Cellular Antioxidant Activity (CAA) assay. The effect of single and double pasteurization was investigated to better understand the potential health value and subsequently promote the utilization of cocoa pulp. Eight weeks storage studies at 4ºC, 25ºC, and 37ºC were also performed to monitor the stability of phenolics, ORAC values, and color of pasteurized cocoa pulp.Single and double pasteurization decreased phenolics content of the cocoa pulp by 25% and 38%, respectively, when compared to unpasteurized pulp (103.76±4.79 mg iii GAE/100 g pulp). The ORAC values were not significantly different between unpasteurized (1871±58 µmol TE/100 g pulp), single (1835±41 µmol TE/100 g pulp), and double pasteurized (1681±157 µmol TE/100 g pulp) pulp. There was a significant increase in the CAA values (EC 50 ) of double pasteurized pulp (59.76±9.26 µmol QE/100 g pulp) as compared to unpasteurized pulp (23.71±3.12 µmol QE/100 g pulp). Thus, there was a weak negative correlation between ORAC and CAA values in quantifying the antioxidant activity of cocoa pulp. Overall color differences (ΔE*) relative to unpasteurized pulp were not significantly different between single (11.50±6.64) and double pasteurized pulp (14.96±8.64).