Blackberries (Rubus spp.) have been studied for their rich composition of bioactive compounds and their potent antioxidant activities. The introduction emphasizes the importance of these compounds in combating oxidative stress, which is implicated in various chronic diseases. The study aims to evaluate the levels of polyphenols, flavonoids, flavonols, anthocyanins, condensed tannins, and carotenoids in blackberries, as well as their antioxidant activities, using different solvents.

In the methods section, the extraction of these compounds was performed using water, acidified water, 30% ethanol, and 100% ethanol. The antioxidant activities were assessed through radical-scavenging activity, reducing power, inhibition of linoleic acid peroxidation, and hydrogen peroxide inhibition.

The results indicate that blackberries are particularly rich in polyphenols and anthocyanins, contributing to their high antioxidant activity. The type of solvent significantly influenced the extraction efficiency, with 30% ethanol and acidified water being the most effective for extracting phenolic compounds from blackberries. The ethanol extracts showed superior radical-scavenging activity and reducing power compared to water extracts. Specifically, the 30% ethanol extract exhibited the highest DPPH radical inhibition, highlighting the effectiveness of moderate ethanol concentration in maximizing antioxidant extraction.

In conclusion, blackberries demonstrate substantial antioxidant properties, making them a valuable source of natural antioxidants. The study underscores the impact of solvent choice on the extraction of bioactive compounds, suggesting that using a mixture of water and ethanol can optimize the recovery of antioxidants from blackberries. This research provides insights into the potential health benefits of incorporating blackberries into the diet and the importance of selecting appropriate extraction methods for maximizing their antioxidant properties.