Effects of In Vitro Digestion on the Phenolic Profile and Antioxidant Capacity of the Brazilian Native Fruit Eugenia involucrata DC

Brazilian native fruits, such as the unexplored Eugenia involucrata (cereja-da-mata), offer potential for nutrient diversity, sustainable food production, and biodiversity. This study evaluated the effects of in vitro gastrointestinal digestion on the phenolic compounds and antioxidant capacity of E. involucrata. Samples were characterized for pH, total soluble solids, ascorbic acid, and total monomeric anthocyanin content, and then subjected to in vitro digestion to assess bioaccessibility, with total phenolic content and antioxidant activity determined by spectrophotometry, and phenolic compounds identified via HPLC-DAD. Thirteen phenolic compounds were identified before digestion, with myricetin, quercetin, and several phenolic acids as major constituents. After digestion, 10 compounds remained detectable, with phenolic acids, particularly gallic (440.6%) and vanillic acids (163.04%), showing the highest bioaccessibility, while most flavonoids exhibited lower stability. Antioxidant capacity increased as measured by ABTS and was partially retained according to FRAP, with a strong correlation between TPC and FRAP values. The findings highlight E. involucrata as a valuable source of bioactive compounds, reinforcing the importance of native fruits in promoting food innovation and the development of healthier products.