Optimised method for the analysis of phenolic compounds from caper ( Capparis spinosa L.) berries and monitoring of their changes during fermentation

Francesca, Nicola; Barbera, Marcella; Martorana, Alessandra; Saiano, Filippo; Gaglio, Raimondo; Aponte, Maria; Moschetti, Giancarlo; Settanni, Luca

doi:10.1016/j.foodchem.2015.10.045

Cited by 40 publications

(35 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Although, the decrease of the microbial concentrations is commonly reported during the ripening period of salted fishes (Aponte et al, 2010), as well as for the majority of salted foods (Francesca et al, 2016), the presence of many microbial populations during ripening of salted fishes has been clearly associated to an increase of histamine content in the final products (EC No. 1441/ 2007EC No.…”

Section: Discussionmentioning

confidence: 99%

Effect of the lemon essential oils on the safety and sensory quality of salted sardines ( Sardina pilchardus Walbaum 1792)

et al. 2017

Self Cite

View full text Add to dashboard Cite

Section: Discussionmentioning

confidence: 99%

Effect of the lemon essential oils on the safety and sensory quality of salted sardines ( Sardina pilchardus Walbaum 1792)

et al. 2017

Self Cite

View full text Add to dashboard Cite

“…Similarly, Francesca et al. () reported a significant decrease in the total concentration of the phenolic compounds of spontaneous fermented products in caper samples. The metabolism of lactic acid bacteria may have led to a decrease in the concentration via the activity of tannase, phenolic acid decarboxylase, and phenolic acid reductase enzymes (Rodríguez, Landete, de las Rivas, & Muñoz, ).…”

Section: Resultsmentioning

confidence: 78%

“…() and Francesca et al. (). In addition, its concentration was in accordance with previously reported data in fermented (1.60 to 61.27 mg/kg) and infused samples (10.20 µg/L in 60 g/L solution).…”

Section: Resultsmentioning

confidence: 98%

Characterization of Aroma‐Active Compounds, Phenolics, and Antioxidant Properties in Fresh and Fermented Capers (Capparis spinosa) by GC‐MS‐Olfactometry and LC‐DAD‐ESI‐MS/MS

Sönmezdağ

Kelebek

Selli

2019

Journal of Food Science

View full text Add to dashboard Cite

Caper (Capparis spinosa) is an important food ingredient whose fresh parts, particularly the flower buds, are consumed as a starter with olives, cheese, and nuts, or are used as a component in other foods. It is one of the most popular species of aromatic plants grown in the Mediterranean zone. Fermentation makes the caper edible and affects the overall aroma as well as sensory and nutritional characteristics. This study aimed to evaluate the changes in aroma, aroma‐active, and phenolic compounds of caper as affected by fermentation. Purge and trap method was used for the extraction of the aroma compounds, while gas chromatography‐mass spectrometry olfactometry and Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry (LC‐DAD‐ESI‐MS/MS) were employed for the detection of aroma‐active compounds and phenolics, respectively. The results showed that the total amount of aroma compounds decreased drastically (62,616 to 21,471 µg/kg) in fermented sample. Twelve and 10 aroma‐active compounds were detected in fresh and fermented caper buds, respectively, for the first time by the application of aroma extract dilution analysis. Among these compounds, methyl isothiocyanate (flavor dilution [FD] factor = 512) in fresh caper and acetic acid (FD factor = 128) in the fermented caper had the highest FD factor. With regard to the phenolic compounds, a total of 16 components were identified in fresh and fermented capers. As observed in aroma compounds, the total phenolic concentration decreased as a result of fermentation. Two phenolic compounds being kaempferol‐3‐O‐glucosyl‐rhamnosyl‐glucoside and isorhamnetin hexoside were newly identified in caper. Practical Applications Capparis spinosa is one of the most popular sources of different secondary metabolites of interest to consumers. The results of the present study showed that the fermentation process of the capers is highly influential on the neutral composition of the sample. The total concentrations of aroma and phenolic compounds were reduced by 66% and 78%, respectively, in response to fermentation process.

show abstract

“…One of the most abundant flavonol, identified in various types of vegetable [19][20][21], caper fruits [22], fruits [23], herbs (dill), some types of tea [24] and wine [25], being of the most extensively studied in this field is the quercetin [11,[26][27][28]. Numerous studies have demonstrated that another plant-origin constituent-curcumin (a yellow substance belonging to the polyphenols superfamily; active component of turmeric, a common Indian spice, derived i.e.…”

Section: Introductionmentioning

confidence: 99%

Basic Studies on Chemopreventive Properties of Quercetin and Curcumin and Other Plant-origin Compounds in Ovarian Cancer Cells – A Mini-review

Kujawski¹,

Baraniak²,

Ożarowski³

et al. 2017

Altern Integr Med

View full text Add to dashboard Cite

Despite the increasing number of studies on the molecular actions of quercetin and curcumin, their anticancer efficacy, safety and molecular aspects of chemopreventive action in the ovarian cancer prophylaxis or treatment and also their potential in the sensitization to cytostatics used in the clinical practice remains still not clearly understood.Based on basic studies we have summarized evidences for inhibitory activities of several often studied plantorigin bio-active compounds (mostly quercetin and curcumin) against ovarian cancer cells proliferation, their mechanisms of action as well as their strong potential to sensitization of ovarian cancer cells to the presence of several platinum-based cytostatics -cisplatin and oxaliplatin. Up to date only several dietary, clinical (cohort and case-control) studies evaluating the association of some flavonoids (mostly nonisoflavones) and its subgroup components consumption and ovarian cancer risk were already performed. According to the researchers, there has been no association between ovarian cancer risk and total nonisoflavone flavonoids intake. There is a still an insufficient amount of data designed to explain the effect of quercetin or curcumin (alone or together) on ovarian cancer development and/or its chemotherapy. Obtained results provide limited support for an association between nonisoflavone flavonoids intake and ovarian cancer risk, therefore there is a need for further and more accurate studies to be confirmed. We are of the opinion that this paper will contribute to a better understanding of the molecular basis for positive interactions between concomitant usage of quercetin or curcumin with above-mentioned cytostatics and other bio-active agents. This work may also contribute to an increase in the number of preclinical studies or other clinical, dietary trials using these or other phenolic / alkaloid, plant-origin constituents in order to investigate efficiency and safety of pharmacotherapy of ovarian cancer patients.

show abstract

Optimised method for the analysis of phenolic compounds from caper ( Capparis spinosa L.) berries and monitoring of their changes during fermentation

Cited by 40 publications

References 38 publications

Effect of the lemon essential oils on the safety and sensory quality of salted sardines ( Sardina pilchardus Walbaum 1792)

Effect of the lemon essential oils on the safety and sensory quality of salted sardines ( Sardina pilchardus Walbaum 1792)

Characterization of Aroma‐Active Compounds, Phenolics, and Antioxidant Properties in Fresh and Fermented Capers (Capparis spinosa) by GC‐MS‐Olfactometry and LC‐DAD‐ESI‐MS/MS

Basic Studies on Chemopreventive Properties of Quercetin and Curcumin and Other Plant-origin Compounds in Ovarian Cancer Cells – A Mini-review

Contact Info

Product

Resources

About