Rubus fruticosus L. (blackberry) is Rosaceae family shrub with a widespread use of its fruits. Their cosmetic value is motivated by more than 85% water volume with an abundant dose of fiber, moreover the collagen-forming Vitamin A, C and K. Blackberries are a plentiful source of natural antioxidants as phenols, flavonols and anthocyanins, well-reputed scavengers and inhibitors of free radicals. The purpose of this research paper is a comparative qualitative and quantitative analysis of phytochemical profiles of ripe versus unripe wild blackberries, Thorn free and Arapaho varieties.  The total anthocyanin and flavonoid contents were determined spectrophometrically; the content of tannins was evaluated by colorful reaction with phosphomolybdic reagent separate groups of flavonoids and hydroxycinnamic acids were analyzed by HPLC method.  The amount of chlorogenic acid in unripe fruits ranged between 1.27 for Thorn free cultivar, and 2.36 mg/100 g fresh weight (FW) for wild blackberries fruits. The total of flavonoidic heterosydes for unripe fruits, expressed in luteolin-7-O-glucoside equivalent, constitutes 0.009 for Thorn free variety and 0.041 mg/100 g FW for wild blackberry, the same parameter, expressed in robinin, is 0.904 for Thorn free and 4.12 mg/100 g for wild species. The total phenolic content, in terms of (-)-epicatequine equivalent, varies from 61.7 to 76.1 mg/g for unripe fruits of Thorn free and 34.5 mg/g for the ripe one, and is torn between 43.6 for unripe fruits to 25.8 mg/g for the ripe cultivar Arapaho. Unripe fruits of Arapaho contain 37.5 mg/g of tannins, followed by Thorn free that marks 64.0 mg/g and the leader is unripe wild blackberry fruits – 89.5 mg/g. Total anthocyanin content, expressed in cyanidin-3-glucoside equivalents, rises and falls in limits of 0.594 for Thorn free and 0.921 mg/100 g dried weight for Arapaho fruits.  The results show that composition is highly affected by differences in the plant genotypes. As well it underlined the significant divergence in concentrations of biologically active compounds between ripe and unripe fruits.