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

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dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorAhmed, Isam A. Mohamed
dc.contributor.authorJuhaimi, Fahad Al
dc.contributor.authorUslu, Nurhan
dc.contributor.authorOsman, Magdi A.
dc.contributor.authorGassem, Mustafa A.
dc.contributor.authorBabiker, Elfadil E.
dc.contributor.authorGhafoor, Kashif
dc.date.accessioned2020-03-26T20:19:30Z
dc.date.available2020-03-26T20:19:30Z
dc.date.issued2020
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipDeanship of Scientific Research at King Saud UniversityDeanship of Scientific Research at King Saud University [RG-1439-080]en_US
dc.description.sponsorshipThe authors would like to extend their sincere appreciation to the Deanship of Scientific Research at King Saud University for its funding the Research group no (RG-1439-080). Technical support of RSSU at King Saud University is also well appreciated.en_US
dc.identifier.citationÖzcan, 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.
dc.identifier.doi10.1007/s13197-020-04306-8en_US
dc.identifier.issn0022-1155en_US
dc.identifier.issn0975-8402en_US
dc.identifier.pmid32549620en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-020-04306-8
dc.identifier.urihttps://hdl.handle.net/20.500.12395/38297
dc.identifier.wosWOS:000517708300002en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorÖzcan, Mehmet Musa
dc.institutionauthorUslu, Nurhan
dc.language.isoenen_US
dc.publisherSPRINGER INDIAen_US
dc.relation.ispartofJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSOREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAntioxidant activityen_US
dc.subjectCaper bud sizeen_US
dc.subjectFermentationen_US
dc.subjectPhenolic compoundsen_US
dc.subjectTotal phenolic contenten_US
dc.titleThe influence of fermentation and bud sizes on antioxidant activity and bioactive compounds of three different size buds of Capparis ovata Desf. var. canescens planten_US
dc.typeArticleen_US

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