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| Quantity | Price | Save |
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| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.00% |
| XXXXX | XXXXX | 8.50% |
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$0.00/Gm
Botanical Nmae: Rubus fruticosus
Plant Part Used: Fruit
Processing Method: Extraction
Blackberry Extract Powder 10:1 is a concentrated powder made from the fruit of the Rubus fruticosus plant, part of the Rosaceae family. Rich in antioxidants, vitamin C, and fiber, its help in immune health, reduces inflammation, aids digestion, and promotes healthy skin. This extract powder can be used in supplements, smoothies, or recipes for overall health benefits.
| Main Producing Countries |
Hungary, Mexico, Poland, Serbia, United Kingdom and United States
|
|---|
Blackberries are small, dark berries that grow on woody shrubs in the Rosaceae family. They are native to North America and can be found in various regions such as the Pacific Northwest, California, and the Great Lakes region. Today, blackberry production is widespread and can be found in many parts of the world including Europe, Asia, and South America. Blackberries are primarily produced through commercial farming. The plants are propagated from cuttings, with young plants being placed in rows in fields. The plants take about two years to start producing fruit and can live for up to 15 years.The berries are handpicked when they are fully ripe, usually between June and August. This makes them a seasonal fruit, with most production taking place during the summer months.
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Purple red | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | NLT 95% passes through 80 mesh | USP<786> |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Total ash | NMT 10.0% w/w | USP<561> |
| Extraction Ratio | 10:1 | TLC |
| Total Heavy Metals | ||
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 3 ppm | USP<232> |
| Arsenic | NMT 1 ppm | USP<232> |
| Mercury | NMT 0.1 ppm | USP<232> |
| Cadmium | NMT 1 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate count | NMT 10,000 cfu/g | USP<2021> |
| Yeast & Mold | NMT 1000 cfu/g | USP<2021> |
| E. coli | Negative | USP<2022> |
| Salmonella | Negative | USP<2022> |
| Pseudomonas aeruginosa | Negative | USP<2022> |
| Staphylococcus aureus | Negative | USP<2022> |
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