The influence of fermentation and bud sizes on antioxidant activity and bioactive compounds of three different size buds of Capparis ovata Desf. var. canescens plant
Yükleniyor...
Tarih
2020
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
SPRINGER INDIA
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The impact of fermentation and bud size on the antioxidant activity, total phenolic content (TPC), and bioactive compounds of caper buds were investigated. The results showed significant differences in the bioactive properties depending on bud sizes and fermentation process. Antioxidant activity values of fresh caper buds were ranged between 69.61% (bid size) and 72.78% (small size), whereas the values of fermented ones varied between 12.50% (big size) and 39.09% (small size). TPC of fresh caper buds were found in the range of 357.81 mg GAE/100 g (medium size) and 372.22 mg GAE/100 g (small size), while those of fermented buds were ranged from 167.53 mg GAE/100 g (medium) to 246.01 mg GAE/100 g (small). Apigenin-7-glucoside, (+)-catechin, 1,2-dihydroxybenzene, and 3,4-dihydroxybenzoic, syringic, and gallic acids were the major phenolic compounds in both fresh and fermented caper buds. Overall, this study clearly demonstrated that both fermentation process and bud size significantly affected the antioxidant activity, TPC, and phenolic compounds of caper buds.
Açıklama
Anahtar Kelimeler
Antioxidant activity, Caper bud size, Fermentation, Phenolic compounds, Total phenolic content
Kaynak
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
Sayı
Künye
Özcan, M. M., Ahmed, I. A. M., Al Juhaimi, F., Uslu, N., Osman, M. A., Gassem, M. A., Babiker, E. E., Ghafoor, K. (2020). The Influence of Fermentation and Bud Sizes on Antioxidant Activity and Bioactive Compounds of Three Different Size Buds of Capparis ovata Desf. var. canescens Plant. Journal of Food Science and Technology, 57(7), 2705-2712.
