The investigation total content of phenolic compounds in the blackberry (Rubus plicatus) leaves

Abstract

Introduction. Blackberry is a perennial shrub belonging to the Rosaceae family, widely distributed across Europe, North America, and Asia. The leaves of this plant are not only valued as a food source but also recognized for their remarkable pharmacological potential. The chemical composition of blackberry leaves includes a wide range of biologically active compounds such as catechins (mainly catechin), organic acids (notably citric and malic acids), hydroxycinnamic acids (such as caffeic and ferulic acids), flavonoids, ellagotannins. These constituents contribute to the high antioxidant capac- ity and broad spectrum of therapeutic effects of blackberry. Numerous studies have demonstrated that catechins isolated from blackberry leaves exhibit pronounced anti-inflammatory, antimicrobial, anti- hyperglycemic, immunomodulatory, neuroprotective, and anticancer activities. Furthermore, tradi- tional medicine has long used blackberry preparations for the treatment of fever, gastrointestinal dis- orders, diabetes, liver diseases, and infections. Recent research has focused on elucidating the mech- anisms of action of blackberry polyphenols, particularly their ability to modulate oxidative stress, inhibit bacterial growth, and suppress pro-inflammatory signaling pathways. In addition, blackberry extracts are increasingly studied as natural antioxidants for use in functional foods, nutraceuticals, and cosmetic formulations. Given this background, the present study aimed to determine the total content of phenolic compounds in blackberry leaves using spectrophotometric methods