BLACKBERRY (Rubus sp.): EXTRACTION PROCESS OPTIMIZATION AND DETERMINATION OF PHENOLIC COMPOUNDS ANTIOXIDANTS

Considering that several phenolic compounds found in blackberry are beneficial to human health because of its antioxidant action, this study was conducted in order to optimize its extraction process for analysis. Samples were subjected to different extraction process: solvent, soaking time, solvent mixtures and acidified solvents. There were no differences in the results for volume of solvent, maceration time, solvent mixtures and acidification for the content of phenolic compounds; however, among the tested solvents, acetone was more efficient for extraction of phenolic compounds. The antioxidant activity was not affected by maceration time and the solvent mixtures; however the volume, the type of solvent and its acidification affected the antioxidant activity.