Quantitative analysis of Capparis spinosa samples of different preservation process, from Aegean islands – bioactivities

C. spinosa is an edible plant with long history in the Mediterranean area since antiquity. Its flowers, buds and leaves are mostly consumed as salted or fermented (in vinegar) and rarely eaten raw or dried. Caper samples of different preservation processes (dried, salted or/and pickled, desalted) were studied for the first time, foraged selected most producing them, Cycladic islands in Greece (Sifnos, Serifos, Tinos). Quantitative determination of the flavonoids rutin and quercetin was carried out (HPTLC), showing the abundance of rutin in buds and leaves (9.263 – 76.852 mg/g in dry extract), approximately four times the amount of rutin in comparison with dry flowers from Turkey [1], while only one sample of desalted buds from Serifos showed sufficient amount of quercetin (2.878 mg/g in dry extract). The determination of total phenolic content (TPC) showed a decrease during brine preservation (salted, 11 – 37 mg GAE/g extract), compared to air-dried samples (50 – 62 mg GAE/g extract). The DPPH analyses (10 – 35% inhibition in 200 μg/mL) were fully correlated with the TPCs. All extracts showed stronger activity against Gram-positive bacteria and C. glabrata. The samples from Sifnos exerted better bioactivities, presenting air-drying as the best preservation process, in terms of antioxidant properties and phenolic content, and the only drawback being a more bitter taste. Due to its high economic value, capers hold high prospects for further exploitation to better establish and optimise processes in the food industry [2].

 

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• References

• 1 Aksay O., Selli S., Kelebek H.. Food Chem 2021; 337: 127959
• 2 AL-Azawi A.H., Ghaima K.K., Salih H.H.. Biosci Res 2018; 15: 2611-2618

Publikationsverlauf

Artikel online veröffentlicht:
16. November 2023