BIOACCESSIBILITY OF PHENOLIC COMPOUNDS FROM THE FRUIT AND EXTRACT OF RED PITANGA AFTER IN VITRO DIGESTION

Bioaccessibility is defined as the set of molecules released from the food matrix during gastrointestinal digestion that become available for intestinal absorption. Therefore, a simulated assessment of this process is essential for predicting the potential of these compounds in the body, since the content in food does not always correspond to the absorbed fraction. Thus, the objective of this study is to evaluate the bioavailability of phenolic compounds in the fruit and extract of red pitanga (Eugenia uniflora) after in vitro digestion. The total phenolic compound content was quantified using the Folin method, expressed in μg of gallic acid equivalents/mL, and the results were presented as mean ± standard deviation. To determine the bioaccessible fraction of the samples, simulated digestion was performed according to the INFOGEST 2.0 protocol. The results were calculated using the formula: %BA = (digested PC / PC in the sample) × 100 and expressed as a percentage. Where BA= Bioaccessibility and PC= Phenolic compounds. In the raw samples, the red pitanga extract had a significantly higher phenolic compound content (2,035.29 μg GAE/mL) compared to that of the fruit (236.92 μg GAE/mL). However, after in vitro digestion, the bioaccessible fraction of the fruit was 85.60%, while that of the extract was 9.96%. This is likely due to differences between the solid matrix and the liquid extract. When digested, high-fiber solid foods release more phenolic compounds than liquid extracts, in which some of these compounds may be degraded or transformed by reactions with gastric fluids (pH, enzymes, and bile salts). Given that people consume pitanga in its natural state, a comparison of the compounds present in the fruit and in the extract after simulated digestion can guide more precise nutritional recommendations, such as encouraging the consumption of the whole fruit to better preserve the bioactive compounds and their associated benefits.