Asparagus (Asparagus officinalis L.) is widely recognized for its nutritional and functional properties, attributed to its rich content of polyphenols and antioxidant compounds. However, the content of compounds that remains bioaccessible following typical domestic preparation and digestion remains unclear. This study assessed the polyphenolic profile and antioxidant capacity of the edible portion of two A. officinalis cultivars (Placoseps and Darlise), harvested in different seasons, in edible form, cooked (using boiling on an induction cooktop), and cooked-digested extracts. Rutin emerged as the most abundant in all analyzed samples; its concentration in the edible part reached 1770.72 in Placoseps and 995.20 mg/kg in Darlise. Cooking increased rutin content in April-harvested asparagus to 1966.00 in Placoseps and 2042.44 mg/kg in Darlise, reflecting an increase of more than 2.5-fold compared to the respective values observed at the earlier harvest. Despite the substantial reduction in bioactive compounds observed during in vitro gastrointestinal digestion, a total of 146.95 to 454.58 mg/kg of bioaccessible compounds remaining available for potential intestinal absorption after digestion across both cultivars and harvest periods. These results provide a greater understanding of the behavior of polyphenol-rich vegetables and underscore the importance of simulating gastrointestinal processes when assessing the health-promoting potential of bioactive compounds.

Feijoa (Acca sellowiana Berg) is an emerging Mediterranean crop valued for its nutraceutical potential but still underexplored with respect to cultivar and harvest stage. This study investigated two cultivars, ‘Mammoth’ and ‘Apollo’, harvested one week apart (4 and 11 November), to assess morphological traits, phenolic composition, antioxidant activity, vitamin C, and iodine. Fruit morphology, firmness, and basic quality indices (TSS, TA, pH, TSS/TA) were determined, while phenolic compounds were profiled by UHPLC–Q-Orbitrap HRMS. Antioxidant activity was measured by ABTS, DPPH, and FRAP assays; vitamin C by DCPIP titration; and iodine by iodometric analysis. ‘Apollo’ produced larger and firmer fruits, especially at the first harvest (105.6 g), while ‘Mammoth’ showed smaller and softer fruits. TSS remained stable (11 °Brix), whereas TA decreased and pH increased over time, raising the TSS/TA ratio and suggesting improved flavor balance at later harvests. Peel consistently contained higher bioactive levels than pulp, with catechin as the dominant phenolic compounds (up to 345 µg g⁻¹ dw in ‘Apollo’ peel). Antioxidant activity was markedly higher in peel, with ‘Mammoth’ showing stronger early FRAP values and ‘Apollo’ increasing at the later harvest. Vitamin C and iodine were about threefold higher in peel than pulp and increased over time, reaching maxima in late-harvest peel samples. Overall, cultivar and harvest stage significantly influenced fruit quality and nutraceutical value. Peel, particularly that of late-harvested ‘Apollo’, represents a promising resource for functional foods and the valorization of processing by-products.