LC-DAD-ESI-MS/MS-based assessment of the bioactive compounds in fresh and fermented caper (Capparis spinosa) buds and berries
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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DOI：
10.1016/j.foodchem.2020.127959
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发表时间：
2021-02-01
期刊：
影响因子：
8.8
通讯作者：
Kelebek, Hasim
中科院分区：
文献类型：
--
作者：
Aksay, Ozge;Selli, Serkan;Kelebek, Hasim
本研究的主要目的是比较新鲜和发酵的刺山柑芽和浆果的生物活性化合物和其他重要的质量参数。新鲜样品使用干腌和盐水技术进行发酵。新鲜花蕾（1843.71 mg/100 g DW）和发酵花蕾（1198.54-1539.49 mg/100 g DW）中酚类物质含量高于浆果（29.72-40.75 mg/100 g DW）。新鲜花蕾和发酵花蕾中的主要酚类成分为槲皮素-3-O-芸香糖苷、山奈酚-3-O-芸香糖苷和槲皮素-O-没食子醇-O-己糖苷，而新鲜浆果和发酵浆果中的主要酚类成分为槲皮素-3-O-芸香糖苷。与新鲜样品相比，发酵芽和浆果中异鼠李素、槲皮素和山萘酚的量增加。同样，芽的抗氧化能力被认为是显着高于浆果。在糖类化合物中，花蕾中果糖含量最高（1.56-3.23 g/100 g DW），浆果中葡萄糖含量最高（1.96-6.38 g/100 g DW）。当总酚和抗氧化性能进行了评估，据观察，他们更好地保存在干盐样品比盐水样品。
The 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.