Phytochemical profile and antioxidant activity of caper berries (Capparis spinosa L.): Evaluation of the influence of the fermentation process
Phytochemical profile and antioxidant activity of caper berries (Capparis spinosa L.): Evaluation of the influence of the fermentation process
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DOI：
10.1016/j.foodchem.2018.01.010
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发表时间：
2018-06-01
期刊：
影响因子：
8.8
通讯作者：
Llorent-Martinez, E. J.
中科院分区：
文献类型：
--
作者：
Jimenez-Lopez, J.;Ruiz-Medina, A.;Llorent-Martinez, E. J.
在本工作中，我们报道了刺山柑(Capparis Spinosa L.)发酵过程之前和之后。采用高效液相色谱-紫外-电喷雾电离-质谱联用技术(HPLC-DAD-ESI-MSN)对植物化学成分进行了鉴定。对21种化合物进行了表征，并对其中7种进行了定量。未发酵浆果的主要成分是葡萄糖素，在发酵过程中会被降解。主要成分为槲皮素和山奈酚糖苷、表儿茶素和原花青素。在发酵过程中观察到的主要区别是表儿茶素浓度的降低，槲皮素糖苷的水解和硫代葡萄糖苷的降解。通过体外抗氧化剂DPPH和ABTS(.+)测定总酚和类黄酮类物质的含量，以及体外抗氧化活性，观察到发酵过程后总酚和类黄酮含量略有升高。
In this work, we report the phytochemical profile and antioxidant activity of caper berries (Capparis spinosa L.) before and after a fermentation process. The phytochemical profiles were evaluated by high-performance liquid chromatography with UV and electrospray ionization mass spectrometry detection (HPLC-DAD-ESI-MSn). Twenty-one compounds were characterized, and seven of them quantified. The main component of non-fermented berries was glucocapparin, which was degraded upon the fermentation process. Most of the compounds were quercetin and kaempferol glycosides, epicatechin, and proanthocyanidins. The main differences observed upon the fermentation process were a decrease in epicatechin concentration, the hydrolysis of quercetin glycosides, and the degradation of glucosinolates. Total phenolic and flavonoid contents, as well as the antioxidant activities by the in vitro antioxidant assays DPPH and ABTS(.+), were determined, observing that the values were slightly higher after the fermentation process.