Rubus fruticosus, commonly known as the blackberry, is a species of the genus Rubus in the Rosaceae family. Native to Europe, North America, and parts of Asia, it is distinguished by its juicy, black to dark purple fruits, which are highly valued for their sweet flavor and versatility in culinary applications.
Botanical Classification:
- Kingdom: Plantae
- Order: Rosales
- Family: Rosaceae
- Genus: Rubus
- Species: R. fruticosus
Plant Characteristics:
Rubus fruticosus is a perennial shrub with arching, thorny canes that can grow up to 3 meters in length. The plant has compound, serrated leaves. It produces white to pink flowers that are generally small and grow in clusters. The fruit, known as blackberries, is an aggregate of drupelets that turn black when fully ripe, typically harvested in late summer to early autumn.
Chemical Composition and Structure:
The fruit of Rubus fruticosus is rich in several beneficial compounds:
Vitamins: High in Vitamin C, Vitamin K, and some B vitamins.
Minerals: Contains potassium, manganese, and calcium.
Antioxidants: Rich in anthocyanins, flavonoids, and polyphenols, which contribute to its antioxidant properties.
Dietary Fiber: Good source of dietary fiber, which supports digestive health.
Organic Acids: Includes citric acid and malic acid, contributing to its tart flavor.
How to Cultivate It:
- Climate: Prefers temperate climates but can adapt to various conditions. Requires a period of cold to ensure good fruiting.
- Soil: Grows best in well-drained, fertile soils with a slightly acidic to neutral pH.
- Sunlight: Requires full sun for optimal fruit production but can tolerate partial shade.
- Watering: Needs regular watering, especially during dry spells. Avoid waterlogging to prevent root rot.
- Pruning: Regular pruning is necessary to manage growth, remove dead or diseased canes, and promote fruiting.
Uses and Benefits:
- Culinary Uses: Blackberries are consumed fresh, used in desserts, jams, sauces, and as ingredients in various dishes.
- Medicinal Uses: In traditional medicine, blackberries are valued for their antioxidant and anti-inflammatory properties. They are used to support overall health and boost the immune system.
- Cosmetic Uses: Extracts of blackberry are used in skincare products for their antioxidant properties and potential skin benefits.
INCI Functions:
Antioxidant agent. Ingredient that counteracts oxidative stress and prevents cell damage. Free radicals, pathological inflammatory processes, reactive nitrogen species and reactive oxygen species are responsible for the ageing process and many diseases caused by oxidation.
Skin conditioning agent. It is the mainstay of topical skin treatment as it has the function of restoring, increasing or improving skin tolerance to external factors, including melanocyte tolerance. The most important function of the conditioning agent is to prevent skin dehydration, but the subject is rather complex and involves emollients and humectants that can be added in the formulation.
Applications:
- Food Industry: Used in the production of baked goods, beverages, preserves, and flavoring agents.
- Pharmaceutical Industry: Investigated for its potential in supplements and health products due to its antioxidant and nutrient content.
- Agriculture: Cultivated for both commercial production and home gardening.
Environmental and Safety Considerations:
- Invasive Potential: Rubus fruticosus can become invasive in some regions, potentially outcompeting native plants.
- Pests and Diseases: Susceptible to pests like aphids and diseases such as rust and powdery mildew. Effective pest management is necessary.
- Safety: Generally considered safe for consumption. However, individuals with specific allergies to berries should be cautious.
Studies
The polyphenols present in the pear have demonstrated anti-inflammatory properties and the anthocyanins promising results on wound healing (1).
The intake of lemons triggers a process of gastrointestinal digestion and fermentation in the intestinal microbiota that shows an anti-diabetic potential thanks to the antioxidant power of polyphenolic compounds (2).
Components present (3):
Acids
- Malic acid
- Citric acid
- Galacturonic acid
- Ellagic acid
- Caffeic acid
- Gallic acid
- Lauric acid
- Myristic acid
- Stearic acid
- Palmitic acid
- Oleic acid
- Linoleic acid
- Linolenic acid
Sugars
Vitamins
- Vitamin C or ascorbic acid
- Vitamin E or tocopherol
Fiber
Pigments
Minerals
- Chromium
- Zinc
- Manganese
- Calcium
- Copper
- Iron
- Nickel
Endowed with remarkable antioxidant properties attributable to anthocyanins (4), superoxide dismutase, flavonoids (5).
Blackberry studies
References_______________________________________________________________________
(1) Van de Velde F, Esposito D, Grace MH, Pirovani ME, Lila MA. Anti-inflammatory and wound healing properties of polyphenolic extracts from strawberry and blackberry fruits. Food Res Int. 2019 Jul;121:453-462. doi: 10.1016/j.foodres.2018.11.059. Epub 2018 Nov 28. PMID: 31108769.
(2) Kaume L, Howard LR, Devareddy L. The blackberry fruit: a review on its composition and chemistry, metabolism and bioavailability, and health benefits. J Agric Food Chem. 2012 Jun 13;60(23):5716-27. doi: 10.1021/jf203318p. Epub 2011 Dec 8. PMID: 22082199.
Abstract. Blackberry (Rubus sp.) fruit contains high levels of anthocyanins and other phenolic compounds, mainly flavonols and ellagitannins, which contribute to its high antioxidant capacity and other biological activities. Blackberry phenolic composition and concentrations are known to be influenced by genetics, growing conditions, and maturation. Despite the current knowledge of their chemistry, research specific to blackberry phenolic compounds' health benefits, metabolism, bioavailability, and mechanism by which they confer health benefits is scarce. Blackberry phenolic compounds have protective effects on age-related neurodegenerative diseases and bone loss in vivo and can inhibit low-density lipoprotein and liposomal oxidation in vitro. Blackberry extracts have also exerted antimutagenic effects in vitro and in vivo by modifying cell signaling pathways and suppressing tumor promotion factors. However, the antiobesity, antidiabetic, antimicrobial, and anti-inflammatory properties of blackberry phenolic compounds need investigation. Similarly, studies that elucidate the in vivo physiologically effective concentrations of blackberry phenolic compounds are necessary.
(3) Zia-Ul-Haq M, Riaz M, De Feo V, Jaafar HZ, Moga M. Rubus fruticosus L.: constituents, biological activities and health related uses. Molecules. 2014 Jul 28;19(8):10998-1029. doi: 10.3390/molecules190810998. PMID: 25072202; PMCID: PMC6271759.
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.
Rubus cultivars grown in Southern Italy hilly location. Rotundo, A.; Bounous, G.; Benvenuti, S.; Vampa, G.; Melegari, M.; Soragni, F. Quality and yield of Ribes and Phytother. Res. 1998, 12, S135–S137.
(4) Figueiras Abdala A, Mendoza N, Valadez Bustos N, Escamilla Silva EM. Antioxidant Capacity Analysis of Blackberry Extracts with Different Phytochemical Compositions and Optimization of their Ultrasound Assisted Extraction. Plant Foods Hum Nutr. 2017 Sep;72(3):258-265. doi: 10.1007/s11130-017-0616-3.
Abstract. High antioxidant capacity molecules, such as anthocyanins, occur naturally in blackberry (Rubus fruticosus). In particular, 'Dasha' blackberry cultivar has scarcely been studied and, it is becoming economically more important in Mexico. In this study, several blackberry extraction conditions, conferred different amounts of detectable phytochemical groups that in turn were analysed with a new approach to investigate their influence on antioxidant capacity (AC). Additionally, a central composite design (CCD) was proposed to study effects of temperature and acidification on AC. Finally, an original approach was used to disclose interactions between the phytochemical content and the AC. Changes in size of the particles during extraction were reported for the first time, and the results showed evidence of swelling and dissolving of particles. UAE of fine and thick powders achieved similar efficiencies in contrast with maceration which showed large differences for the extraction of the tested sizes. CCD showed that low levels of acidification and high levels of temperature resulted in higher extraction of phytochemicals and AC. HPLC show that the main anthocyanidin may represent 88% of the total anthocyanins. Due to its relatively high abundance, cyanidyn-3-glucoside showed evidence of being the main cause of the changes in AC in 'Dasha' extracts. The use of mild conditions resulted in no degradation of anthocyanins and, therefore, there are no AC losses. A correlation plane was proposed to study synergisms of the extracts with other anthocyanins or phenolics.
(5) Kaume L, Howard LR, Devareddy L. The blackberry fruit: a review on its composition and chemistry, metabolism and bioavailability, and health benefits. J Agric Food Chem. 2012 Jun 13;60(23):5716-27. doi: 10.1021/jf203318p.
Abstract. Blackberry (Rubus sp.) fruit contains high levels of anthocyanins and other phenolic compounds, mainly flavonols and ellagitannins, which contribute to its high antioxidant capacity and other biological activities. Blackberry phenolic composition and concentrations are known to be influenced by genetics, growing conditions, and maturation. Despite the current knowledge of their chemistry, research specific to blackberry phenolic compounds' health benefits, metabolism, bioavailability, and mechanism by which they confer health benefits is scarce. Blackberry phenolic compounds have protective effects on age-related neurodegenerative diseases and bone loss in vivo and can inhibit low-density lipoprotein and liposomal oxidation in vitro. Blackberry extracts have also exerted antimutagenic effects in vitro and in vivo by modifying cell signaling pathways and suppressing tumor promotion factors. However, the antiobesity, antidiabetic, antimicrobial, and anti-inflammatory properties of blackberry phenolic compounds need investigation. Similarly, studies that elucidate the in vivo physiologically effective concentrations of blackberry phenolic compounds are necessary.
Rubus Fruticosus 
