Jurubeba (Solanum paniculatum) is a source of bioactive amines, whose ingestion can have desirable or adverse health effects, especially when consumed in excess. These effects depend not only on the presence of the amines in foods but also on their bioaccessibility. Thus, this study aimed to assess the bioaccessibility of bioactive amines in jurubeba prepared in different forms: (i) blanched and frozen (JBF); (ii) pickled (JP); and (iii) dried and ground into flour (JF). Samples were collected from the municipality of Alfenas, MG, processed, and analyzed for ten amines (putrescine, cadaverine, tyramine, histamine, serotonin, agmatine, spermidine, phenylethylamine, spermine, and tryptamine) using 5% (w/w) trichloroacetic acid extracts and HPLC-FL after derivatization with o-phthalaldehyde. In vitro digestion followed the INFOGEST protocol. The results were subjected to ANOVA and Tukey’s test (p≤0.05). Among amines investigated, serotonin, phenylethylamine, and tryptamine were not detected. The total amine content was 441.20, 1132.99, and 4025.48 mg/kg for JP, JBF, and JF, respectively. In JP, JBF, and JF, putrescine (359.71; 944.81 and 3385.19 mg/kg) and tyramine (57.53; 141.90 and 438.86 mg/kg) were the predominant amines, and the levels found indicate that pickling and drying affected the levels of these amines. The bioaccessibility index (BI) of total amines was 201.2%, 36.1%, and 26.1% for JP, JBF, and JF, respectively. JP exhibited a BI >100% for putrescine, cadaverine, tyramine, histamine, spermidine, and spermine; JBF showed BI >100% only for spermidine and spermine; and JF, for cadaverine, serotonin, and spermidine. The presence of acidified brine in JP may have facilitated the release of amines conjugated with proteins and flavonoids in the jurubeba during digestion. Another hypothesis is that the softening of plant tissue through pasteurization may have contributed to the increased BI of most amines. Hypertensive crises may occur in individuals taking monoamine oxidase inhibitors when consuming 50 mg/meal of tyramine.