232 Handbook of herbs and spices
ascorbic acid) contents drop during preservation procedures, while ash increases due
to the addition of NaCl.
Both capers and caperberries are rich in unsaturated fatty acids. Oleic, linoleic and
linolenic acid represent 58 to 63.5% of total fatty acids in flower buds (Nosti Vega
and Castro Ramos, 1987; Rodrigo et al., 1992) and 73% in fruit (Özcan, 1999b). The
oil content of the seeds ranges from 27.3 to 37.6% in C. spinosa and from 14.6 to
38.0% in C. ovata, linoleic being the main fatty acid in both species (25–50%;
Matthäus and Özcan, 2005). These authors found that seed oils show high contents
of D^5 -avenasterol (138.8–599.4 mg/kg); this compound has been suggested as an
antioxidant and antipolymerization agent in cooking oils.
Capers are a good source of natural antioxidants. Antioxidant effectiveness of
caper methanolic extracts is conserved even after removal of glucosinolates thus
suggesting that the radical scavenging properties of capers are mainly due to other
metabolites such as phenolic compounds and flavonoids (Germanò et al., 2002)
(Table 13.1): rutin (quercetin 3-rutinoside), quercetin 7-rutinoside, quercetin 3-glucoside-
7-rhamnoside, kaempferol-3-rutinoside, kaempferol-3-glucoside, and kaempferol-3-
rhamnorutinoside (Rochleder and Hlasiwetz, 1852; Zwenger and Dronke, 1862; Ahmed
et al., 1972a; Tomás and Ferreres, 1976a, 1976b; Ferreres and Tomás, 1978; Artemeva
et al., 1981; Rodrigo et al., 1992; Sharaf et al., 1997; Inocencio et al., 2000). Rutin
and kaempferol-3-rutinoside are probably the most abundant flavonoids, followed by
kaempferol-3-rhamnorutinoside in significantly lower concentrations (Rodrigo et al.,
1992; Sharaf et al., 1997). Sharaf et al. (2000) identified a quercetin triglycoside
(quercetin 3-O-[6≤¢-a-L-rhamnosyl-6≤-b-D-glucosyl]-b-D-glucoside) in methanolic
extract of the aerial part of caper bush. Two different 1H-indole-3-acetonitrile glycosides,
as well as (6S)-hydroxy3-oxo-a-ionol glucosides, have been isolated in methanolic
extracts of caperberries (Çaliş et al., 1999, 2002). Total flavonoids are greatly variable
Table 13.1 Proximate composition of raw Capparis spinosa fruit and flower bud
Fruits (caperberries) Flower buds (capers)Constituent
Water (%) 79.6A ; 82.7B 78.4C ; 76.8 to 80.3D
Protein (%) 4.6A ; 3.34B 6.31C ; 4.59 to 6.79D
Lipid (fat) (%) 3.6A 0.47C ; 1.51 to 1.77D
Carbohydrate (%) 3.2A –
Fibre (%) 7.2A 2.0C ; 4.5 to 5.9D
Ash (%) 1.8A 1.7C ; 1.33 to 1.84D
Rutin (%) – 0.28C
Minerals
Calcium (mg/100 g) 28 A 183 C ; 49 to 134D
Iron (mg/100 g) 0.9A ; 0.54B 1.37C ; 0.9 to 2.1D
Magnesium (mg/100 g) 39 A 57 C ; 46.9 to 81.1D
Manganese (mg/100 g) 0.72B 0.29C
Phosphorus (mg/100 g) 116.8B 103.6C ; 16.6 to 26.4D
Potassium (mg/100 g) 383 A ; 326.9B 504.9C ; 502.4 to 598.3D
Sodium (mg/100 g) 18 A ; 12.1B 5.9C ; 19 to 28.5D
Vitamins
Ascorbic acid (mg/100 g) 23 A 26 E
Thiamine (mg/100 g) 0.69A 0.7C
Riboflavin (mg/100 g) – 0.22C
(ABrand and Cherikoff, 1985; BÖzcan, 1999b; CNosti Vega and Castro Ramos, 1987; DRodrigo et al., 1992;
ELemmi Cena and Rovesti, 1979).