The blackberry (Rubus fruticosus L.) is a berry fruit species from the family Rosaceae and the genus Rubus. It is grown primarily in Europe, and elsewhere in the world, on areas with temperate climates. In my thesis, I wanted to review the literature and collect data on blackberry cultivation, chemical composition and its use. The main components of the fruit are: water (85-90 %), fructose (13,8-42,69 g/kg fresh weight (FW)), glucose (13,0-42,73 g/kg FW), and citric (3,01-9,82 g/kg FW), malic (2,02-6,51 g/kg FW) and tartaric acid (0,00-4,39 g/kg FW). The fruits also contain some proteins (0,9-1,49 g/100 g FW) and lipids (1,4 mg/kg FW). Important fatty acids are linoleic acid (omega-6) and linolenic acid (omega-3), which are contained in the seeds. Most importantly, blackberries contain high levels of vitamin C (5,55-46,01 mg/100 g FW) and phenolic substances (26,7-452,7 mg/100 g FW). Blackberry fruits are high in anthocyanins (66,1-156,3 mg/100 g FW), which give blackberries a dark purple colour. Vitamin E (1,17 mg/100 g FW) and the minerals potassium and calcium are also present in high concentrations. The chemical composition of blackberries allows their use in cooking, in the food industry, in the production of natural dyes, in the industry for food supplements and for many other purposes. In addition to the processing possibilities, the nutritional value of blackberries and the beneficial effects of certain bioactive substances in blackberries on human health are also important. For example, blackberries are a good source of vitamins C and E, niacin, linoleic and linolenic acids, polyphenols, carotenoids, as well as iron, copper, selenium and zinc.
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