Blackberry (Rubus fruticosus L.) Fruit Extract Phytochemical Profile, Antioxidant Properties, Column Chromatographic Fractionation, and High-performance Liquid Chromatography Analysis of Phenolic Compounds

  • Aryan F. Qader (1) Department of Chemistry, Faculty of Science and Health, Koya University, Danielle Mitterrand Boulevard, Koya KOY45, Kurdistan Region – F.R. Iraq; (2) Department of Chemistry, Faculty of Science, Firat University, Elazig. Turkey
  • Mehmet Yaman Department of Chemistry, Faculty of Science, Firat University, Elazig. Turkey
Keywords: Rubus fruticosusm, Phytochemical, Antioxidants, Column chromatography, Phenolic


This groundbreaking study explores the untapped potential of blackberries, a member of the Rubus genus in the Rosaceae family, and sheds light on their remarkable health and medicinal properties. Unlike previous research conducted in other regions, this investigation focuses specifically on the blackberry fruit’s phytochemical constituents, chromatographic fractionations, and antioxidant activities in the Koisinjaq and Erbil villages of Northern Iraq. The research unveils seven distinct fractions obtained through column chromatography, with Fractions 2 and 3,5 found to contain p-coumaric acid and rutin, respectively, while Fraction 2 also houses chlorogenic acid. The analysis reveals the impressive richness of the methanolic blackberry extract in phenolic content (38.08 mg gallic acid equivalent/g dry weight [DW]), flavonoids (14.58 mg quercetin equivalent/g DW), flavonols (6.95 mg rutin equivalent/g DW), and anthocyanins (7.73 mg/kg DW), underlining the fruit’s potent antioxidant activity. Furthermore, blackberries display exceptional ferric-reduction and metal-chelating capabilities, with 20.53 mg FeSO4/g and 182.12 mg Fe2+/g DW, respectively. Remarkably, blackberries also exhibit a remarkable ability to inhibit amylase activity (76.01%). These findings open up exciting prospects for utilizing blackberry fruit as a natural and potent source of phytochemicals and antioxidants in the food and pharmaceutical industries, promising transformative applications in health and well-being.


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Author Biographies

Aryan F. Qader, (1) Department of Chemistry, Faculty of Science and Health, Koya University, Danielle Mitterrand Boulevard, Koya KOY45, Kurdistan Region – F.R. Iraq; (2) Department of Chemistry, Faculty of Science, Firat University, Elazig. Turkey

Aryan F. Qader is a Lecturer at the Department of Chemistry, Faculty of Science and Health, Koya University. He got a B.Sc. degree in Chemistry from Koya University, Kurdistan Region of Iraq, an M.Sc. degree in Analytical Chemistry from Salahaddin University, Kurdistan Region of Iraq, and a Ph.D degree in Analytical Chemistry from Firat University, Turkey. His research interests are in Pharmaceutical Analysis, Spectrophotometry, Fluorescence Spectroscopy, Medicinal Plants, Phytochemical Analysis, Antioxidant Analysis and Plant Isolation and Fractionation.

Mehmet Yaman, Department of Chemistry, Faculty of Science, Firat University, Elazig. Turkey

Mehmet Yaman is a Professor at the Department of Chemistry, Faculty of Science, Firat University. He got a B.Sc. degree in Chemistry from Firat University, Turkey, an M.Sc. degree in Analytical Chemistry from Firat University, Turkey and a Ph.D. degree in Analytical Chemistry from Inonu University, Turkey. His research interests are in medicine and the environment. Mehmet Yaman’s research focused on the preconcentration and determination of trace metals in biological, environmental, and food matrices. Within these studies, the following elements are of special interest: Pb, Cd, Ni, Cr and Cu. He started the determination of trace organic compounds such as histidine, flavonoids, PAHs and acrylamide in medicinal plants and grilled foodstuffs by using HPLC-MS in recent years. Professor Yaman is a member of the consultative committee of TÜBİTAK (the Scientific and Social Research Council of Turkey).


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How to Cite
Qader, A. F. and Yaman, M. (2023) “Blackberry (Rubus fruticosus L.) Fruit Extract Phytochemical Profile, Antioxidant Properties, Column Chromatographic Fractionation, and High-performance Liquid Chromatography Analysis of Phenolic Compounds”, ARO-THE SCIENTIFIC JOURNAL OF KOYA UNIVERSITY, 11(2), pp. 43-50. doi: 10.14500/aro.11189.