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    Bioactive properties and phenolic compounds in bud, sprout, and fruit of Capparis spp. plants
    (Blackwell Publishing Ltd, 2020) Ghafoor K.; Al Juhaimi, Fahad Y.; Özcan, Mehmet Musa; Uslu, Nurhan; Babiker, Elfadil E.; Mohamed Ahmed I.A.
    In this study, changes in bioactive properties and phenolic compounds of different caper parts were reported. Total phenolic contents of C. ovata and C. spinosa plants varied between 175.35 mgGAE/100 g (fruit) and 518.4 mgGAE/100 g (small bud) to 143.58 mgGAE/100 g (fruit and 597.57 mgGAE/100 g (small bud), respectively. While total flavonoid contents of C. ovata parts vary between 9.12 mg/g (fruit) and 37.22 mg/g (small bud), total flavonoid contents of C. spinosa parts changed between 7.43 mg/g (fruit) and 62.39 mg/g (small bud). Antioxidant activity values of C. ovata and C. spinosa parts varied between 53.43% (sprout) and 76.40% (medium bud) to 50.51% (fruit) and 76.65% (medium bud), respectively. While (+) catechin contents of C. ovata parts change between 22.16 mg/100 g (fruit) and 149.13 mg/100 g (small bud), (+)-catechin contents of C. spinosa parts varied between 65.50 mg/100 g (fruit) and 99.29 mg/100 (small bud). 1,2-Dihydroxybenzene contents of C. ovata ranged from 33.4 mg/100 g (fruit) to 142.41 mg/100 g (small bud) while 1,2-dihydroxybenzene contents of C. spinosa parts are found between 75.17 mg/100 g (fruit) and 127.32 mg/100 g (medium bud). Practical applications: Caper plant grows at the most countries of Africa, Asia, and South European. Capers have very important roles for beneficial natural components in the food industry. Caper buds and fruits are used for human nutrition. It is utilized to prepare salada as a culinary herb. Caper has pungent and bitter flavor, and are used as an appetizer with olives, cheese, and nuts. There are a significant increase in the interest of bioactive compounds from plant products. Curative and medicinal properties of capers are linked to the presence of bioactive compounds. © 2020 Wiley Periodicals, Inc.
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    The effect of harvest periods on chemical composition of essential oil of mint (Mentha spicoto L.) leaves
    (Agrimedia, 2015) Figueredo G.; Chalchat J.C.; Chalard P.; Al Juhaimi, Fahad Y.; Ghafoor K.; Babiker, Elfadil E.; Özcan, Mehmet Musa
    The essential oils of mint leaves (Mentha spicata L.) cultivated in Middle Anatolia were extracted by hydrodistillation, and analysed by GC and GC-MS. The percentage yields of the essential oils of mint harvested in different months (from May to December) were 1.2 %, 2.5%. 2.75%,3.0%, 2.0%, 3.7%. 2.6% and 2.0%, respectively. The major constituents varied depend on harvest periods. The main constituents of mint oil were carvone (30.8-62.9%), dihydrocarveol (2.7%-22.4, iso dihydrocarvyle acetate (12-14.4%). limonene (5.2-17.2%) and eucalyptol among the months.