# Bioaccessibility of anthocyanins and bioactive compounds from Brazilian berries and their food matrix interaction: an in vitro gastrointestinal digestion study coupled to UHPLC‐ESI‐TQD‐MS/MS analysis

## TL;DR

This study explores how Brazilian berries release health-boosting anthocyanins during digestion and how their food structure affects this process.

## Contribution

The study provides new insights into the bioaccessibility and antioxidant potential of underexplored Brazilian berries using an in vitro digestion model.

## Key findings

- Black pitanga and nhamburi showed the highest bioaccessible anthocyanin levels.
- Cyanidin-3-glucoside and malvidin-3,5-diglucoside had the highest bioaccessibility (45-68%).
- Black pitanga had the highest antioxidant capacity in bioaccessible fractions.

## Abstract

Several commercial berries have been examined for anthocyanin composition, bioaccessibility, and bioactive effects, while Brazilian berries remain underexplored. This study aimed to access the effect of in vitro gastrointestinal digestion on anthocyanin bioaccessibility, stability, and antioxidant potential in black pitanga (Eugenia uniflora var. rubra Mattos), grumixama (Eugenia brasiliensis), nhamburi (Rubus urticaefolius), and barapiroca (Eugenia involucrata) – also called Rio Grande cherry – and explore its link with the food matrix composition.

The INFOGEST in vitro digestion model was applied to these berries, and anthocyanin were quantified using ultra‐high‐performance liquid chromatography–electrospray ionization–triple‐quadrupole–tandem mass spectrometry. Antioxidant potential, polyphenols, flavonoids, anthocyanins, and proximate composition were analyzed by conventional protocols. The results were used in performing analysis of variance, Pearson's R correlations, and multivariate principal component analysis to explore the food matrix key roles.

Brazilian native berries, particularly black pitanga, nhamburi, and grumixama, were found to be rich sources of anthocyanins. Stability during in vitro digestion oscillated between berries and anthocyanin type, besides remaining over 40%. Bioaccessibility highlights are the cyanindin‐3‐glucoside and malvidin‐3,5‐diglucoside, which had the highest bioaccessibilities (between 45% and 68%). Black pitanga and nhamburi were able to provide the highest amounts of bioaccessible anthocyanins (477 and 1172 mg g−1, respectively). Black pitanga presented the highest ferric reducing antioxidant power and oxygen radical absorbance capacity in bioaccessible fractions. Multivariate statistics showed a clear correlation between centesimal composition and anthocyanin stability.

The findings reveal complex interactions between food matrices, anthocyanin stability and bioaccessibility, and effective antioxidant potential for human health. This research emphasizes the use of Brazilian berries as good anthocyanin sources, highlighting black pitanga and nhamburi, while fostering consumer health and conservation of natural resources. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.