Bioactive properties and phenolic compounds in bud, sprout, and fruit of Capparis spp. plants

Basit Öğe Kaydı
dc.contributor.authorGhafoor K.
dc.contributor.authorAl Juhaimi, Fahad Y.
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorUslu, Nurhan
dc.contributor.authorBabiker, Elfadil E.
dc.contributor.authorMohamed Ahmed I.A.
dc.date.accessioned2020-03-26T20:20:42Z
dc.date.available2020-03-26T20:20:42Z
dc.date.issued2020
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.description.sponsorshipDeanship of Scientific Research, King Saud Universityen_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 this research through research group no. RG:1439?016.en_US
dc.identifier.doi10.1111/jfpp.14357en_US
dc.identifier.issn0145-8892en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://dx.doi.org/10.1111/jfpp.14357
dc.identifier.urihttps://hdl.handle.net/20.500.12395/38650
dc.identifier.volume44en_US
dc.identifier.wosWOS:000519260300001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherBlackwell Publishing Ltden_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleBioactive properties and phenolic compounds in bud, sprout, and fruit of Capparis spp. plantsen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu