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Composition of Capers ( Capparis spinosa ): Influence of Cultivar, Size and Harvest Date
Author(s) -
RODRIGO M.,
LAZARO M.J.,
ALVARRUIZ A.,
GINER V.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb11286.x
Subject(s) - rutin , kaempferol , cultivar , flavonoid , chemistry , quercetin , capparis spinosa , botany , food science , horticulture , biology , antioxidant , biochemistry
ABSTRACT Average composition values of capers found were as follows: moisture 79%, ash 1.6%, protein 5.8%, fat 1.6%, Ca 871 ppm, Mg 636 ppm, K 542 mg/100mL, Na 226 ppm, Fe 13 ppm, P 21 mg/100g, and raw fibre 5.4%. These values were affected by cultivar, size and harvest date. Of the flavonoids present, rutin, kaempferol‐3‐glucoside, kaempferol‐3‐rutinoside and kaempferol‐3‐rhamnorutinoside were identified and rutin was most abundant. A flavonoid derived from kaempferol and two from quercetin were detected but not identified. More than 50% of the fatty acids in both cultivars were polyunsaturates.