Antioxidant potential, mineral contents and fatty acid composition of rose, blackberry and redberry fruits

Studeis relating to finding out such plant materials and fruits containing natural antioxidants and high quality nutrients have been increasing in recent years. Rose, blackberry and redberry fruits were evaluated for total phenol, flavonoids, antioxidant activity, phenolic compounds, minerals and fatty acids composition. The total phenol contents of fruits varied between 112 mg GAE/100g (ripened rose seed (RS)) and 702 mg GAE/100 g (redberry); flavonoid ranged from 25 (ripened RS) to 184 (redberry). The Redberry (81.64%) and blackberry (76.28%) fruits showed highest free radical scavenging abilities. Among minerals, P contents of samptes ranged from 615.80 mg/Kg (blackberry) to 2208.08 mg/kg (redberry), K contents were found between 193.27 mg/ioog (raw RS) and 18342.12 mg/kg (raw RF). Gallic acid contents significantly varied (p < 0.05) and ranged from 0.36 mg/kg in redberry to 4.97 mg/kg in blackberry. Oleic acid contents of oil samples were 12.29% (ripened RS) and 59.50% (raw rose fruit (RF)). Linoleic acid contents of samples ranged between 19.66% (raw RF) and 48.77% (raw RS). Rose, blackberry and raspberry fruits can serve as potential nutrient and natural antioxidant sources that can be utilized for nutraceutical and functional foods development.