The effect of different fermentation methods on bioactive components of capers (Capparis spinosa)

In this work, phytochemical profile and antioxidant activity of caper (Capparis spinosa L.) before and after a fermentation process will be determined. The phytochemical profiles will evaluated by high-performance liquid chromatography with UV and electrospray ionization mass spectrometry detection (HPLC-DAD-ESI-MSn). In addition to this, sugar contents and antioxidant (by using DPPH and ABTS methods) potentials, pH, titratable acidity, salt analysis of capper buds and fruits will be explored. The total phenolic content of bud and fruit was determined between 1708-2196, 515-1133 mg / 100 g. Antioxidant capacity potential of capper buds and fruits were determined by DPPH and ABTS methods. The results of the antioxidant capacity of seed and fruit were determined by DPPH method in 16-21, 11-15 μM Trolox / kg and ABTS method in 23-26, 8-18 μM Trolox / kg, respectively. It was found that total phenolic content and antioxidant capacity of bud and fruit decreased depending on fermentation process. Three different sugars were determined in sucrose, fructose and glucose in capper buds and fruits. Their total amount changed between 3.30-5.74 g / kg in buds and 3.64–12.40 g / kg in fruit. The amount of sugars decreased significantly due to fermentation. A total of 19 phenolic compounds were identified in cappers buds and fruits. 16 in fresh capper buds and 15 in fresh capper fruit phenolic compounds were found. The predominant compounds were found in fresh bud, quercetin-3-O-rutinoside, kaempferol-3-O-rutinoside, kaempferol-3-O-glycoside, in fresh fruit, as p-coumaric acid, quercetin-3-O-rutinoside, kaempferol -3-O-rutinoside. The quercetin-3-O-rutinoside composite (rutin) was the predominant phenolic compound in bud and fruit and was found as 367-17 mg / 100 g, respectively. In addition to the fresh bud and fruit, isorhamnetin compound was determined in the buds and fruits studied by brine and salting method depending on fermentation. It was observed that quercetin and kaempferol compounds increased significantly in both bud and fruit depending on fermentation. It was found that total amount of phenolic content in capper buds was higher than fruit and amount of phenolic content decreased significantly depending on fermentation process. The losses that in caper buds and fruits produced by dry salting were lower.