LC-DAD-ESI-MS/MS-based assessment of the bioactive compounds in fresh and fermented caper (Capparis spinosa) buds and berries

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dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridselli, serkan/0000-0003-0450-2668
dc.contributor.authorAksay, Ozge
dc.contributor.authorSelli, Serkan
dc.contributor.authorKelebek, Haşim
dc.date.accessioned2025-01-06T17:36:48Z
dc.date.available2025-01-06T17:36:48Z
dc.date.issued2021
dc.description.abstractThe main objective of this study was to compare bioactive compounds and other important quality parameters of fresh and fermented caper buds and berries. Fresh samples were fermented using dry-salted and brined techniques. The higher phenolic content was determined in the fresh (1843.71 mg/100 g DW) and fermented buds (1198.54-1539.49 mg/100 g DW) rather than the berries (29.72-40.75 mg/100 g DW). Quercetin-3-O-rutinoside, kaempferol-3-O-rutinoside, and quercetin-O-galloly-O-hexoside were the principal phenolic components in fresh and fermented buds while quercetin-3-O-rutinoside in fresh and fermented berries. The amounts of isorhamnetin, quercetin, and kaempferol increased in fermented buds and berries compared to fresh samples. Similarly, antioxidant capacity of buds was found to be markedly higher than berries. As for sugar compounds, it was found that fructose in buds (1.56-3.23 g/100 g DW) and glucose in berries (1.96-6.38 g/100 g DW) had the highest amount. When total phenolics and antioxidant properties were evaluated, it was observed that they were better preserved in the dry-salted samples than the brined samples.
dc.description.sponsorshipAdana Alparslan Turkes Science and Technology University Research Found [LTP-18332008]
dc.description.sponsorshipWe thank the Adana Alparslan Turkes Science and Technology University Research Found (No: LTP-18332008) for financial support. We also wish to thank Dr. Andrew Russell Walle from Adana Alparslan Turkes Science and Technology University-Turkey for their outstanding editing and proofreading. The authors have no conflict of interest to declare.
dc.identifier.doi10.1016/j.foodchem.2020.127959
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid32916535
dc.identifier.scopus2-s2.0-85090357083
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2020.127959
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2009
dc.identifier.volume337
dc.identifier.wosWOS:000606827100009
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectCapparis spinosa
dc.subjectCaper
dc.subjectPhenolic compounds
dc.subjectFermentation
dc.subjectLC-MS/MS
dc.titleLC-DAD-ESI-MS/MS-based assessment of the bioactive compounds in fresh and fermented caper (Capparis spinosa) buds and berries
dc.typeArticle

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