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Mineral content, total phenolic compounds (TPC), and antioxidant capacity were determined in three samples of purple-açaí (coarse-PAC, medium-PAM, and fine-PAF), and one of white-açaí (coarse-WAC) and their respective bioaccessible fractions. TPC content differed in all samples, with PAC (583.79 mgAGE/100 g) having the highest content; however, PAM showed higher bioaccessibility (32.27%). PAC presented higher antioxidant capacity in the FRAP tests (74.34 μM FeSO4/g) and ABTS (55.05 μM Trolox/g). However, no differences were found in DPP
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