Rubus fruticosus (Rosaceae), popularly known as Blackberry, is a highly nutritious fruit, rich in bioactive compounds. Their stability during processing has been the focus of several studies. This work describes the evaluation of the stability of the main phytochemicals of pulp from blackberry cv. Tupy, stored under different temperature conditions for six months. The storage at -10 °C was not sufficient to cause significant changes in total phenolics content, anthocyanins content and antioxidant capacity during two months of storage. Likewise, at -18 °C, total phenolics content and antioxidant capacity were kept for four months, but total anthocyanins and β-carotene content were kept for two and six months of storage, respectively.
Rubus; pulp; stability
