Evaluation of caper products in terms of functional properties and bioaccessibility

Caper (Capparis spp.) is a material that is usually consumed in brine. In this study, the change in physicochemical composition, bioactive components and bioaccessibility of processed caper products were investigated. For this purpose dry salted caper, dried caper, caper tea, pickled caper, pickled caper berry, caper jam, and caper marmalade were used. The color (L*, a*, b*, C*, hº), total chlorophyll and carotenoids, ascorbic acid, antioxidant capacity, total phenolic and total flavonoid contents were analyzed in caper products. In-vitro bioaccessibility of polyphenols, antioxidants and flavonoids were also analyzed. Total chlorophyll (1,78-27,41 mg/100 g dry matter) and total carotenoid contents (0,21-5,41 mg /100 g dry matter) of the products varied over a wide range. Antioxidant capacity, total phenolic and total flavonoid content of the products were varied between 162,68-5919,77 mmol troloks equivalent/100 g dry matter, 0,61-23,21 mg gallic acid equivalent/g dry matter and 0,28-15,41 mg quersetin equivalent/g dry matter, respectively. The amount of these contents analyzed in all products varied in parallel. The product with the highest values was dried capers, while the product with the lowest content was caper marmalade. After in-vitro gastrointestinal digestion, caper jam and marmalade were found to have the highest bioaccessibility in terms of phenolic substances. The bioaccessible antioxidants and flavonoids were the highest in the dry salted caper and caper tea. As a result, it has been shown that the physicochemical and bioactive components of caper vary depending on the process conditions. So, optimization of production conditions is recommended for the preservation of the caper bioactives.