The chemical complex of Caucasian blackberry (Rubus caucasicus L) leaves

Abstract

Studied some physical and chemical characteristics and 6-sheet blackberry shoot Caucasian (Rubus caucasicus L.). It was found that the minima of the moisture content, the extract substances and phenolic compounds to the same period of the beginning and end of the growing season of plants. The composition of phenolic compounds represented by catechins, flavonols and leuco anthocyanidins. Highs accumulation of phenolic compounds during the growing season are found in the middle of the season (July-August). The amount of free amino acids blackberry leaf vegetation monthly averages 26.68 mg/g. 11 of the identified individual amino acids are essential 5 (His., Arg., Met., Leuc., Val.,). The complex oxidative enzymes blackberry leaf established the presence of the active form of O-diphenol oxidase. Blackberry leaf and extract has high antioxidant activity.