Hull blackberries (Rubus eubatus cv. “Hull”) were
grown at WindStone Farms (Paris, Kentucky). Seeds and skin were removed using a
Langsenkamp type 161 Colossal Pulper and the resultant puree was stored at −20ºC. Ethanol
extracts were obtained from the puree.22 Briefly, blackberry puree (10 g) was treated under
sonication for 30 min with 25 mL of extraction solvent of ethanol containing 0.01% HCl (v/
v). The supernatants were collected after filtration and dried by rotary evaporation at 40ºC.
The dried extract was resuspended in deionized water and filtered through a 20–25 μm filter
paper and lyophilized to obtain dried ethanol extracts. Dried extracts was then redissolved in
deionized water as a stock solution (140 mg/mL, pH 1.9–2.0) and stored at −80ºC until use.