Nutritional and Bioactive Properties of Rubus ulmifolius Schott (Blackberry): A Review

DOI: 10.18805/ajdfr.DR-1920    | Article Id: DR-1920 | Page : 249-255
Citation :- Nutritional and Bioactive Properties of Rubus ulmifolius Schott (Blackberry): A Review.Asian Journal of Dairy and Food Research.2022.(41):249-255
Ekta Singh Chauhan, Urvashi Chauhan ektasinghbu@gmail.com
Address : Department of Food Science and Nutrition, Banasthali Vidyapith, Tonk-304 022, Rajasthan, India.
Submitted Date : 22-03-2022
Accepted Date : 26-05-2022


Rubus ulmifolius Schott, commonly known as blackberry, has been widely used as a food source as well as in jams, juices, etc. for its purported medical benefits. It has also been extensively investigated for its nutritional and bioactive constituents, which might be responsible for these benefits. In general, the plant is rich in carbohydrates, lipids, vitamins and minerals. The primary carbohydrates are glucose and sucrose; while ascorbic acid has been reported to be the primary vitamin, contributing to the acidic nature of the fruits. The bioactive compounds identified in the various plant parts include polyphenols such as phenolic acids, flavonoids and anthocyanins and other chemicals in lesser amounts. The antioxidant and antimicrobial properties of various parts of the plant have been investigated. The antioxidant effect has been attributed both to the presence of ascorbic acid as well as the other polyphenolic compounds. An antimicrobial activity has also been reported against the common human pathogens. This review summarizes the prevailing literature on the nutritional and bioactive composition of the plant and the evidence for its antioxidant and antimicrobial properties. This review summarizes the prevailing literature on the nutritional and bioactive composition of the plant and the evidence for its antioxidant and antimicrobial properties.


​Antimicrobial Antioxidant Blackberry Nutritional composition Polyphenolic content


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