Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/30283
Title: Nutritional potential characterization and bioactive properties of caper products
Authors: Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
0000-0001-6128-7453
Tayiroğlu, Buket
İncedayı, Bige
AAG-8277-2021
57217424633
25632341200
Keywords: Capparis-spinosa l.
Antioxidant activity
Phenolic-compounds
Profile
Chlorophyll
Leaves
Fruit
Seeds
Wild
Fermentation
Flavonoids
Tea
Antioxidant capacity
Bioaccessibility
Bioactive components
Bioactive properties
Physico-chemical composition
Process condition
Total carotenoids
Total flavonoid contents
Antioxidants
Food science & technology
Issue Date: 23-Jun-2020
Publisher: Wiley
Citation: Tayiroğlu, B. ve İncedayı, B. (2021). "Nutritional potential characterization and bioactive properties of caper products". Journal of Food Processing and Preservation, 45(8), Special Issue.
Abstract: The present study was carried out to investigate the change in physicochemical composition, bioactive components, and bioaccessibility of processed caper products. For this purpose, the chlorophyll, total carotenoid, color (L*, a*, b*, C*, h*), antioxidant capacity, total phenolic, and total flavonoid contents were analyzed in dry salted caper, dried caper, caper tea, pickled caper, pickled caper berry, caper jam, and caper marmalade. The bioaccessibilities of polyphenols, antioxidants, and flavonoids were also determined after the simulated gastrointestinal track. Antioxidant capacity, total phenolics, and flavonoids were parallel in all products and dried caper had the highest values, whereas caper marmalade had the lowest contents. The bioaccessible antioxidants, phenolics, and flavonoids were the highest in the dried 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. Practical applications Caper and caper products are consumed by a private consumer group, especially for their health benefits. However, the extent of changes in composition after processing of this material has not been investigated in detail. This study was carried out in order to complete lack of data on this subject. Moreover, the accessibility of caper phenolics and flavonoids in metabolism after the gastrointestinal track was first analyzed in these products in this study. The results are thought to be guiding for producers, consumers, and researchers.
URI: https://doi.org/10.1111/jfpp.14670
https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.14670
http://hdl.handle.net/11452/30283
ISSN: 0145-8892
1745-4549
Appears in Collections:Scopus
Web of Science

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