Phytochemical Investigation, Antioxidant, and Enzyme Inhibitory Activities of Blackberry (Rubus fruticosus) Fruits

Abstract

This scientific paper explores the phytochemical composition of blackberry (Rubus fruticosus) fruit and investigates its antioxidant and enzyme inhibitory activities. Blackberry is known for its rich nutritional profile and potential health benefits, making it a subject of interest in the field of functional foods and natural medicine. The study aims to provide valuable insights into the bioactive compounds present in blackberry fruit, their antioxidant properties, and their potential as enzyme inhibitors. According to the results, it was determined that the fruit extracts had strong antioxidant and moderate enzyme inhibition activity. HPLC analysis showed that the fruit extract generally contained o-coumaric acid, procatechin, ellagic acid and quercetin as major components.

Keywords

• Blackberry
• phytochemicals
• antioxidant activity
• enzyme inhibition
• functional foods
• HPLC

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