RESUMO
Anthocyanins are natural pigments widely spread in nature. Anthocyanin color molecules are a subclass of flavonoids. They are responsible for red, purple, and blue colors of many flowers, fruits and vegetables. Fruits and berries are sample sources of anthocyanins in nature. In many researches, the positive effects of fruits and berries intake on human health have been reported. Anthocyanins are considered to contribute to the healthiness of fruits and berries for their antioxidant, anti-carcinogenic, anti-inflammatory, and anti-angiogenic properties. The aim of the present study was to investigate the scavenging capacities towards super oxide anion radicals, and nitrite radicals and reducing power of anthocyanins extracted from Blackberry [Morus nigra] as a potential source of natural functional substances for use as dietary antioxidants. For superoxide anion radical assay, the superoxide anion radicals were generated by a pyrogallol auto oxidation system, Nitric oxide radical inhibition was done by using Griess Illosvoy reaction and its reducing power was determined according to the Oyaizu method. At least, all samples showed a potential antioxidant capacity that increased proportionate to the concentration of extracts. In this study, anthocyanin pigment was extracted from Blackberry by soaking and wetting in ethanol [1% acidified]