Composition of Capers (Capparis spinosa): Influence of Cultivar, Size and Harvest Date

Rodrigo, María Jesús; Lázaro, M.J.; Alvarruiz, Andrés; Casares‐Giner, Vicente

doi:10.1111/j.1365-2621.1992.tb11286.x

Cited by 73 publications

(57 citation statements)

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“…Capers have very important roles in the food industry; the flower buds are stored in brine and have become a costly product during recent years [2,[5][6][7][8][9]. Capers have been an important economic plant in Spain and Italy for the last 3 decades [1,2,6].The species has been cultivated from varieties growing wild in large parts of Turkey [2], and product technology has been developed [10,11]. There is limited information on physical and chemical properties of seeds of Caper plants used as food and as a condiment [3,4,7,12].…”

Section: Introductionmentioning

confidence: 99%

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Biochemical and technological properties of seeds and oils of Capparis spinosa and Capparis ovata plants growing wild in Turkey

Hacıseferoğulları¹,

Özcan²,

Duman³

2011

J Food Process Technol

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IntroductionCaper is a plant with medicinal and aromatic properties. It is a long-lasting shruby plant that belongs to the Capparaceae family; capers occurs in various types (more than 350) and grows naturally in all the continents in many different regions of the world [1][2][3]. It is a tropical/subtropical plant [1,4]. The caper plant, which is called bubu, gebre, gabar, gevil, kapari, keper, kebere, turşuotu and Şebellah in differetnt parts of Turkey, is an economically valuable plant. In various regions of the world different organs of caper species have been profitable for several purposes since ancient times. Young shoots, flower buds, and fruit are used for human nutrition. Capers have very important roles in the food industry; the flower buds are stored in brine and have become a costly product during recent years [2,[5][6][7][8][9]. Capers have been an important economic plant in Spain and Italy for the last 3 decades [1,2,6].The species has been cultivated from varieties growing wild in large parts of Turkey [2], and product technology has been developed [10,11]. There is limited information on physical and chemical properties of seeds of Caper plants used as food and as a condiment [3,4,7,12]. Also, no study on technological properties of seeds of C.spinosa plants were carried out hitherto.But limited study was made on C.ovata seeds [9]. The aim of this work is to establish the proximate composition, and some technological properties such as projected area, bulk density, seed density, 1000 seed mass, static and dynamic coefficient of friction, etc. Material and Methods MaterialRipened caperberries (fruit) of wild growing plants of C.ovata and C.spinosa were collected from Konya (Selçuklu) and Mersin (Silifke), respectively. The seeds were obtained from ripened fruit. The seed samples were put into paper bags for transport to the laboratory. The seeds were dried under the air condition, and cleaned in an air screen cleaner to remove all foreign matter such as dust, dirt and chaff as well as immature and damaged seeds. The initial moisture content of seeds was determined by using a Standard method [13]. The remaining material was packed in a 2000 ml hermetic glass vessel and kept in cold storage until use. Chemical propertiesChemical properties of both caper plant seeds picked in August were analysed according to AOAC [14]. The dried seeds were finely powdered. The oil was extracted with petroleum ether (50 o C) in a soxhlet apparatus. The extract was evaporated in vacuum. The lipid extract was collected in a flask. The extracted lipid was weighed to determine the oil content and stored under nitrogen at 4 o C for further analyses. AbstractThe physical and chemical properties of seeds of Capparis spinosa var spinosa and Capparis ovata Desf var. canescens (Heywood) were determined. Seeds were evaluated for dry matter, crude protein, crude oil, crude fibre, crude energy and ash. Contents of Al, Ca, Cu, Fe, K, Mg, Na, P and Zn in both the seeds were also determined by Inductively Coupled Plasma Atomic Em...

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Section: Introductionmentioning

confidence: 99%

“…It is a long-lasting shruby plant that belongs to the Capparaceae family; capers occurs in various types (more than 350) and grows naturally in all the continents in many different regions of the world [1][2][3]. It is a tropical/subtropical plant [1,4].…”

Section: Introductionmentioning

confidence: 99%

Biochemical and technological properties of seeds and oils of Capparis spinosa and Capparis ovata plants growing wild in Turkey

Hacıseferoğulları¹,

Özcan²,

Duman³

2011

J Food Process Technol

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“…Nosti Vega and Castro Ramos 1987;Ahmad et al, 1989;Alvarruiz et al, 1990;Barbera 1991 ;Brevard étal., 1992;Rodrigo et al, 1992;Ozcan and Akgül 1995;Ozcan 1996), medical properties (Hegi 1982;Chiej 1982;Singh étal., 1983;Al-Saidefa/., 1988;Shah et al, 1989;Tanira et al, 1989;Vena et al, 1990;Angelini et al, 1991). Some researchs on fruit were randomized, too (Khurdiya and Kumar 1969a;Khurdiya and Kumar 1969b;Sushila 1987;Sánchez et al, 1992).…”

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confidence: 99%

Some compositional characteristics of capers (Capparis spp,) seed and oil

Akgül¹,

Özcan²

1999

Grasas y Aceites

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RESUMENCaracterísticas en la composición de aceite y semilla de alcaparras {Capers spp.).Se han evaluado semillas Capparis spinosa L. var. spinosa y Capparis ovata Desf. var. canescens por peso, tamaño, humedad, ceniza, proteína cruda, aceite crudo, energía y fibra cruda. Se determinaron en los aceites la densidad relativa, índice de refracción, ácidos grasos libres, índice de peróxido, índice de iodo, índice de saponificación, insaponificables y cera. Los principales ácidos grasos identificados por cromatografía gaseosa fueron los ácidos palmítico, oleíco y linoleíco. Las semillas fueron ricas en proteínas, aceite y fibra y mostraron composiciones similares entre ellas con un alto contenido en ácidos grasos insaturados, sugiriendo que pueden ser utilizadas para usos alimentarios. PA¡J\BRAS-CLAVE\ Aceite -Alcaparra -Propiedades físicas -Propiedades químicas -Semilla. SUMMARY Some compositional characteristics of capers (Capers spp.) seed and oil.Capparis spinosa L. var. spinosa and Capparis ovata Desf. var. canescens seeds were evaluated for weight, sizes, moisture, ash, crude protein, crude oil, energy and crude fiber. The relative density, refractive index, free fatty acids, peroxide value, iodine value, saponification value, unsaponifiables and wax were determined in the seed oils. The main fatty acids identified by gas chromatography were palmitic, oleic and linolelc acids. The seeds were rich in protein, oil, and fiber and showed similar composition between then with a high content in unsaturated fatty acids, suggesting that they may be valuable for food uses.

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“…Although increase of interesting to capers, pickling product studies had begun in recently Generally previous works were on composition (1,6,7). But the researches concerned with technology are limited (8)(9)(10).…”

Section: Introductionmentioning

confidence: 99%

Pickling process of capers (Capparis spp.) flower buds

Özcan¹,

Akgül²

1999

Grasas y Aceites

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RESUMEN Proceso de encurtido de botones florales de alcaparras (Cappa ris spp.)Se encurtieron durante dos meses botones florales de tamaño medio (8 < x < 13 mm) de Capparis spinosa var. spinosa y O. ovata var. canescens, los recolectados en Junio en salmueras conteniendo 5, 10, 15 y 20% de sal, y los de Agosto en salmueras de 15% de sal; y tres tamaños diferentes (x < 8 mm, 8 < x < 13 mm, X > 13 mm) de C. ovata var. canescens de Junio en salmueras de 15% de sal. Se realizaron algunos análisis químicos y microbioló-gicos durante la fermentación. Las concentraciones de sal más adecuadas para la actividad de las bacterias del ácido láctico (LAB) fueron 5% y parcialmente 10%. Acidez, actividad de LAB, sedimentación y firmeza (hardness) se redujeron al incrementar el tamaño de las alcaparras de C. ovata. Los tamaños pequeños de C. ovata presentaron en el producto encurtido ventajas en color y sabor, pero desventajas por más sedimento y ablandamiento parcial. El tiempo de encurtido para ambas especies se determinó en 40 a 50 días con respecto a sabor y olor del producto final, acidez y pH de las salmueras y actividad de LAB. PALABRAS-CLAVE: Alcaparra -Botón floral -Encurtido. SUMMARY Pickling process of capers {Capparis spp.) flower budsMiddle sized (8 < x < 13 mm) buds of Capparis spinosa var. spinosa and C ovata var. canescens from June in brines containing 5,10,15 and 20% salt and from August in brines of 15% salt, and three different size (x < 8 mm, 8 < x < 13 mm, x > 13 mm) buds of C. ovata var. canescens from June in brines of 15% salt were pickled for two months fermentation. Some chemical and microbiological analyses were done in brines during fermentation. Most suitable salt concentration for lactic acid bacteria (LAB) activity were 5% and partly 10%. Acidity, LAB activity, sedimentation and hardness were reduced by increasing bud size in C. ovata. Small buds of C. ovata for pickling product had advantage for colour and flavour, however, more sediment and partly softening showed disadvantage. For both species, pickling time was determined as 40 to 50 days in regard of end-product flavour and odour, brine acidity and pH, and LAB activity.

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Composition of Capers (Capparis spinosa): Influence of Cultivar, Size and Harvest Date

Cited by 73 publications

References 4 publications

Biochemical and technological properties of seeds and oils of Capparis spinosa and Capparis ovata plants growing wild in Turkey

Biochemical and technological properties of seeds and oils of Capparis spinosa and Capparis ovata plants growing wild in Turkey

Some compositional characteristics of capers (<i>Capparis spp</i>,) seed and oil

Pickling process of capers (<i>Capparis spp.</i>) flower buds

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