Comprehensive Nutritional Analysis and Bioactive Potential of Muntingia calabura Fruits

Muntingia calabura is an underutilized ethnobotanical resource of the Yucatán Peninsula that provides multiple ecosystem services and constitutes a rich source of biologically active phenolic compounds. This study provides a comprehensive characterization of its nutritional composition and physicochemical properties, as well as antioxidant and antimicrobial activities. The results showed that the fruit contained high levels of free phenolic compounds (1,001.55 mg GAE 100 g−1 FW), comparable to those of several nutritionally relevant berries. In contrast, a lower fraction of conjugated phenolic compounds was observed (29.68–86.48 mg GAE 100 g−1 FW). Free phenolic extracts showed stronger antioxidant capacity by DPPH and ABTS assays compared to conjugated phenolics and significant antimicrobial effects against Staphylococcus aureus (MIC = 53.64 µg GAE mL−1) and Salmonella Typhimurium (MIC = 214.54 µg GAE mL−1), indicating that both activities are primarily associated with the free phenolic fraction and suggesting a potential role in inhibiting oxidative processes and controlling foodborne pathogens. UPLC-PDA-ESI-MS profiling identified a diverse free phenolic composition, including ellagitannins, gallotannins, and derivatives of ellagic acid and quercetin, compounds with documented anti-inflammatory, antioxidant, antimicrobial, anticancer, and chemopreventive activities. The integration of nutritional, bioactivity, and phytochemical data supports the functional potential of M. calabura. These findings highlight its value as a sustainable, health-promoting resource with promising applications in food, pharmaceutical, and cosmeceutical fields.