Abstract
Rubus vulgaris, a member of the Rosaceae family within the genus Rubus, encompasses a diverse array of woody prickly plants characterized by their herbaceous multicolored or often vertical growth habits, featuring climbing or elongated branches adorned with simple or complex leaves. Among these species, Rubus vulgaris stands out as a shrub renowned for its prized fruits, commonly referred to as blackberries. These fruits hold significant importance due to their multifaceted utility in medicinal, cosmetic, and nutritional domains. Recognized as a concentrated source of valuable nutrients and biologically active compounds with therapeutic potential, Rubus vulgaris earns recognition as a functional food. The fruits and leaves of Rubus vulgaris harbor a rich reservoir of phenolic acids, including ellagic, gallic, caffeic, and p-coumaric acids, alongside flavonoids such as quercetin, hyperoside, kaempferol, myricitin, (+)-catechin, (–)-epicatechin, epicatechin gallate, procyanidin B2, and quercetin-3-D-glucoside. This intricate chemical composition underscores the plant's significance in various industries. Further analysis of Rubus vulgaris composition reveals its moisture content (6.71 %), ash content (3.48 %), extractive substances (16.48 %), organic acids (1.43 %), flavonoids (0.23 %), tannins (1.56 %), alkaloids (3.98 %), coumarin (2.18 %), saponins (3.80 %), and carbohydrates (2.12 %). Additionally, employing multi-element atomic emission spectral analysis unveiled the presence of eight elements in the plant ash, prominently featuring potassium (162 mg/g), calcium (29 mg/g), phosphorus (22 mg/g), and magnesium (20 mg/g). Such comprehensive elucidation of Rubus vulgaris's chemical composition not only underscores its nutritional significance but also paves the way for its utilization in diverse fields ranging from pharmaceuticals to food science and beyond.