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

Year 2024, Volume: 7 Issue: 1, 34 - 40, 06.07.2024

Ali Hasan Saqee Saqee , Nuraniye Eruygur

https://doi.org/10.38093/cupmap.1463141

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

Supporting Institution

Selcuk University Scientific Research Foundation

Project Number

SUBAP- 23202037

Thanks

The authors extend their appreciation to the Selcuk University Scientific Research Foundation for funding this research work through the project number: SUBAP- 23202037. We would like to thank research assistant M. Raşit Bakır for his support in the HPLC analysis.

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