The objective of this work was to characterize the chemistry of blackberry and blueberry, and to evaluate the effect of phytochemicals on fresh and lyophilized pulps. The physical-chemical analyzes were moisture, protein, crude ash, crude fiber, ethereal extract, carbohydrates, total soluble solids (TSS), total sugars, reducing sugars, non-reducing sugars, pH, total titratable acidity and calorific value. In the lyophilized samples the total content of phenolic compounds and anthocyanins were determined. The fruits evaluated the blueberry presented greater energetic content than the blackberry cv. Tupy, evidenced by the higher content of carbohydrates, in addition to containing the highest content of crude fibers. Regarding the lyophilized samples, the content of phenolic compounds and anthocyanins decreased. [ABSTRACT FROM AUTHOR]