Nutritional potential characterization and bioactive properties of caper products

OpenAlex İngilizce

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.