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Berries, owing to the high polyphenol contents, are a good source of natural antioxidants. The total polyphenolic contents (TPCs) of cloudberries, raspberries and strawberries are the highest among eight tested berry extracts (Puupponen-Pimiä et al., 2001). The ripe raspberry of Rubus chingii Hu, including Rubus idaeus, Rubus occidental, and Rubus species, is a nutritious fruit with various bioactivities, mainly associated with anthocyanins and tannins (Dszmianski et al., 2015; Sójka et al., 2016). The unripe raspberry of R. chingii, having more polyphenols (e.g., ellagic acid and tannin), is the only medicinal herbal included in The Chinese Pharmacopoeia. To balance onand off-years and avoid unstable fruit yields, the plantations regularly remove flowers and young fruit (Goldschmidt, 2013). The unripe fruit are higher in different bioactive components, such as chlorogenic acid and gallic acid, than the ripe berries, which are rich in anthocyanins (Silva et al., 2017; Zhang et al., 2015b). Unripe raspberry from medicinal materials or plantation waste are not suitable as fresh food, but their extracts can be purified and processed into commercially promising high polyphenol products for use in pharmaceuticals and as food additives.

Comparisons of the active components in four unripe raspberry extracts and their activites