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

    December 2023 in “ Antioxidants ”
    Iulia Varzaru, Alexandra Gabriela Oancea, Petru Alexandru Vlaicu, Mihaela Sărăcilă, Arabela Elena Untea
    Studysummary In this study, researchers found that blackberry leaves exhibited higher liposoluble antioxidant levels and inhibited lipid peroxidation more effectively than raspberry leaves, while raspberry leaves showed greater water-soluble antioxidant content and hydroxyl radical inhibition in vitro. Our plain-language summary of this paper — not a Tressless recommendation.
    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.
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