An in vitro method involving simulated gastrointestinal digestion was used to assess the bioaccessibility of fifteen minerals, twenty-two phenolic compounds and the antioxidant capacity in juçara fruit during seven ripening stages. For minerals and phenolics, respectively, initial contents were up to 1325.9 and 22.9 mg 100 g⁻¹, whereas after in vitro digestion, the maximum values were 556.7 and 14.43 mg 100 g⁻¹ (dry matter). Antioxidant capacity, determined by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP), after in vitro digestion decreased 51–78% when compared to the crude extract. Bioaccessible fractions of quercetin, protocatechuic and p-coumaric acids presented positive and significant correlation with results of DPPH and FRAP. Furthermore, our study demonstrated that the ripening stages of juçara fruit influenced the bioaccessibility of compounds and antioxidant capacity, which presented higher levels in purple fruits collected 42–69 days after the appearance of the red berries on bunches.