Abstract
Rubus fruticosus L. is a shrub famous for its fruit called blackberry fruit or more commonly blackberry. The fruit has medicinal, cosmetic and nutritive value. It is a concentrated source of valuable nutrients, as well as bioactive constituents of therapeutic interest highlighting its importance as a functional food. Besides use as a fresh fruit, it is also used as ingredient in cooked dishes, salads and bakery products like jams, snacks, desserts, and fruit preserves. R. fruticosus contains vitamins, steroids and lipids in seed oil and minerals, flavonoids, glycosides, terpenes, acids and tannins in aerial parts that possess diverse pharmacological activities such as antioxidant, anti-carcinogenic, anti-inflammatory, antimicrobial anti-diabetic, anti-diarrheal, and antiviral. Various agrogeoclimatological factors like cultivar, environmental conditions of the area, agronomic practices employed, harvest time, post-harvest storage and processing techniques all influence the nutritional composition of blackberry fruit. This review focuses on the nutrients and chemical constituents as well as medicinal properties of different parts of R. fruticosus. Various cultivars and their physicochemical characteristics, polyphenolic content and ascorbic acid content are also discussed. The information in the present work will serve as baseline data and may lead to new biomedical applications of R. fruticosus as functional food.
Highlights
Plant foods occupy an important position in the economic, cultural as well as health systems of both developing and developed countries due to their proven health-promoting claims and immunity-boosting effects
The profile and contents of bioactive contents and constituents, fixed and essential oil, fatty acids, tocopherol and sterols, minerals, amino acids, vitamins, protein and carbohydrate contents of fruits or products made from them depends upon fruit variety, agronomic practices utilized in cultivation, stage of collection of fruit, geological and climatic conditions of area from where fruit is collected and the method utilized for their determination
Blackberry juice inhibited the growth of Bacillus cereus, Bacillus subtilis, Streptococcus marcescens and Escherichia coli from 50% to 75%
Summary
Plant foods (fruits, herbs, nuts, spices, vegetables, legumes and grains) occupy an important position in the economic, cultural as well as health systems of both developing and developed countries due to their proven health-promoting claims and immunity-boosting effects. (Rosaceae) is a shrub famous for its fruit, called blackberry, which is traded globally due to its delicious taste, pleasant flavor and nutritional profile. Rubus comprises 12 subgenera, with few domesticated species [14] Members of this genus have been cultivated for centuries for their fruits. Due to increasing awareness about the valuable attributes of functional foods and optimal nutrition among customers, the global consumption of fruits and fruit-based products has increased considerably, especially in high-income countries. It is well-known that healthiest diets are those loaded with plant foods, especially fruit-based diets. The main objective of the present review is to compile a comprehensive report covering medicinal, phytochemical and nutritional attributes of different parts of the blackberry
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