Nutritional Value and Antioxidant Activity of Caucasian Blackberry (Rubus Caucasicus Forche) Growing in the Republic of Azerbaijan

¹Department of Technology and Technical Sciences, Lankaran State University, 50 Azi Aslanov Alley, Lankaran, AZ4250, Azerbaijan

²Department of Engineering and Applied Sciences, Azerbaijan State University of Economics, Istiglaliyyat, 6, Baku, AZ1001, Azerbaijan

*Corresponding author: Mikail Maharramov, Department of Technology and Technical Sciences, Lankaran State University, 50 Azi Aslanov Alley, Lankaran, AZ4250, Azerbaijan, Phone: +994502165057, E-mail: [email protected]

Received Date: January 28, 2026

Published Date: February 26, 2026

Citation: Maharramov M, et al. (2026). Nutritional Value and Antioxidant Activity of Caucasian Blackberry (Rubus Caucasicus Forche) Growing in the Republic of Azerbaijan. Mathews J Nutr Diet. 9(1):43.

Copyrights: Maharramov M, et al. © (2026).

ABSTRACT

Consumers in developed countries are increasingly understanding the relationship between dietary and functional nutrition and health. Therefore, they prefer more natural and health-promoting products, such as plant extracts and juice concentrates. Blackberries, a member of the Rubus genus, are a wild berry common in Azerbaijan that has nutritional, therapeutic, and functional value due to the high bioactivity and bioavailability of its nutritional components. However, information on the phenolic acids, flavonoids, and antioxidant properties of these berries is lacking. The aim of this study was to determine the chemical composition and antioxidant properties of blackberries grown in Azerbaijan. It was established that the mass fraction of soluble dry substances of the Caucasian blackberry is 15.18±0.24%, and the total sugars are 8.72±0.13%. All studied samples of wild blackberries have a low sucrose content (0.86±0.08%), with glucose (4.38±0.1%) and fructose (3.48±0.20%) predominating. The content of the mass fraction of organic acids in the Caucasian blackberry variety is 2.04±0.12%. The pectin content of the studied blackberries is 0.32±0.05%, while the ash content is 0.61±0.02%, and the vitamin C content is 32.75±0.36 mg/100 g. Caucasian blackberries are also rich in anthocyanins (1023.54±4.25 mg/100 g), catechins (102.42±0.48 mg/100 g), and P-active substances (746.36±3.52 mg/100 g). These berries can be used as a dietary, therapeutic and prophylactic product, as well as food supplements and raw materials for various food products.

Keywords: Berries, Blackberries, Nutritional Value, Chemical Composition, Polyphenols, Anthocyanins, Antioxidants.