Turkish Journal of Agriculture and Forestry
DOI
-
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.
First Page
771
Last Page
776
Recommended Citation
ÖZCAN, MUSA (1999) "The Physical and Chemical Properties and Fatty Acid Compositions of Raw and Brined Caperberries (Capparis spp.)," Turkish Journal of Agriculture and Forestry: Vol. 23: No. 9, Article 30. Available at: https://journals.tubitak.gov.tr/agriculture/vol23/iss9/30
