Exploring the Antioxidant Potential of Blackberry and Raspberry Leaves: Phytochemical Analysis, Scavenging Activity, and In Vitro Polyphenol Bioaccessibility

This study evaluates the antioxidant potential of blackberry and raspberry leaves, highlighting their rich phytochemical composition and potential health benefits. Blackberry leaves contain higher levels of liposoluble antioxidants, while raspberry leaves have more water-soluble antioxidants. Both types of leaves exhibit significant antioxidant capacities, with blackberry leaves showing greater inhibition of superoxide radicals and lipid peroxidation, and raspberry leaves more effectively inhibiting hydroxyl radicals. The study emphasizes the bioaccessibility of phenolic compounds during digestion, particularly hydroxybenzoic acids, suggesting these leaves could serve as valuable natural antioxidants in various industries, addressing agri-food waste concerns.