Abstract:
Berry fruits are consumed because of their attractive color and characteristic taste, and they are
considered one of the richest sources of nutrients and natural antioxidants. Their consumption
has been linked to the prevention of chronic and degenerative diseases. The term ‘berry fruits’
encompasses the ‘soft/pulpy fruits’, primarily strawberry, currants, gooseberry, blackberry,
raspberry, blueberry and cranberry. This study investigates the physicochemical, proximate and
mineral composition of fresh and processed berry fruits grown in Sri Lanka, including blackberry
(Rubus fruticosus), blueberry (Vaccinium corymbosum), raspberry (Rubus idaeus) and strawberry
(Fragaria ananassa) along with jam prepared from these berries. The analysis focused on brix
values, pH, titratable acidity, moisture, ash, fat, protein, crude fiber, carbohydrates and mineral
content (Ca, Fe, Mg, P, K, Na). Among fresh berries, blueberries recorded the highest brix
(13.53±0.33%), while strawberries showed the lowest (6.73±0.13%). For jams, blackberry jam
had the highest brix (67.73±0.89%), with raspberry jam the lowest (64.20±0.24%). pH ranged
from 2.63±0.02 in fresh blueberries to 3.29±0.01 in fresh strawberries; in jams, the lowest was
2.60±0.01 in blueberry jam, and the highest was 3.24±0.01 in strawberry jam. Moisture content
varied significantly, with fresh strawberries having the highest (89.44±0.57%) and blueberry jam
the lowest (14.90±0.43%). Fresh raspberries recorded the highest protein (2.68±0.05%) and
crude fiber (5.22±0.44%), while the blueberry jam contained the highest carbohydrate content
(81.97±0.004%). Mineral content also varied notably, with fresh blueberries showing the highest
calcium (0.017±0.0003 mg/g), and fresh strawberries containing the highest phosphorus
(12.76±0.847 mg/g) and potassium (0.256±0.022 mg/g). Processed samples, particularly
blackberry jam, generally exhibited elevated iron, magnesium, and phosphorus levels. These
findings provide valuable insights into how processing influences the nutritional composition and
health-promoting qualities of berry-based products.
