The jambolan is rich in nutritional and other bioactive compounds which are effective in the treatment of oxidative stress related disorders. To enrich the value of bioactive compounds, the present study was aimed to investigate the total phenolics, flavonoids and antioxidant activity of jambolan fruit pulp after solid-state fermentation treatment at different times using Aspergillus niger and A. flavus. The total phenolics, flavonoids and antioxidant activity (ABTS+, DPPH, FRAP and ORAC) were measured by spectrophotometric methods. The bioactive compounds in the jambolan were determined by HPLC-DAD analysis. The results reveal that A. flavus fermented fruit pulp showed increased total phenolics (685.88 mg GAE/100 g sample), flavonoids (388 mg QE/100 g sample), ABTS+ (20.06 μmol trolox/g sample) and DPPH (93.20 μmol trolox/g sample) scavenging activities after 48 h compared to jambolan fruit pulp. HPLC-RID analysis showed that sucrose (2.66 mg/g sample), glucose (20.78 mg/g sample) and fructose (23.68 mg/g sample) concentrations of jambolan fruit pulp were reduced after solid-state fermentation. Moreover, solid-state fermentation with A. flavus produced maximum amount of catechin (1.4 mg/g sample) and epicatechin (0.28 mg/g sample) after 96 h and citric acid (1.33 mg/g sample) after 72 h when compared to jambolan and A. niger fermented fruit pulp. Pearson's correlation coefficients exhibited that epicatechin and citric acid are the main contributors for antioxidant activity. Thus, it can be concluded that jambolan fruit pulp serve as a good substrate for the production of antioxidant compounds under solid-state fermentation using A. flavus.