The Physical and Chemical Properties and Fatty Acid Compositions of Raw and Brined Caperberries (Capparis spp.)

Authors: MUSA ÖZCAN

Abstract: Fruits of Capparis spinosa L. var. spinosa and Capparis ovata Desf. var. canescens (Coss.) Heywood 0.7-1.9 cm in diameter were collected and brined. The crude oil, fiber and pH, starch, water-soluble, alcohol-soluble and ether-soluble extracts, and the Na, Mn and Zn contents of C. spinosa fruits were higher than those of C. ovata, while they contained less oleic and linoleic acids. The crude protein, oil, fiber and energy, reducing sugars, starch, total carotenoids, ether-soluble extract, hardness, K, P, Cu, Mn, Zn, palmitic and oleic contents of the fermented products were considerably lower compared with the raw fruits. The major fatty acids in both species and material were linoleic, oleic, linolenic and palmitic. C. spinosa fruits were more suitable for pickling because of the high levels of several nutrients.

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