Authors
Nizar Tlili, Nizar Nasri, Abdelhamid Khaldi, Saida Triki, SERGI MUNNÉ‐BOSCH
Publication date
2011/4
Journal
Journal of Food Biochemistry
Volume
35
Issue
2
Pages
472-483
Publisher
Blackwell Publishing Inc
Description
ABSTRACT
The contents of antioxidant compounds were examined in four commercial samples of caper, which is one of the most commonly found aromatics in the Mediterranean kitchen. Analyses were performed by using the colorimetric assay (total phenolic compounds and vitamin C) and high‐performance liquid chromatography (rutin, carotenoids and tocopherols). Moreover, vitamin A activity (as retinol equivalents) was calculated. Phenolic compound contents ranged from 1151.6 ± 19.8 to 2243.96 ± 48.2 mg/100 g FW, while rutin contents ranged from 150.62 ± 5.18 to 732.61 ± 10.49 mg/100 g FW. Total tocopherol content was from 700.23 ± 10.49 to 2555.41 ± 71.12 µg/100 FW, with α‐tocopherol as the predominant isomer in all samples. β‐carotene ranged between 84.8 ± 9.5 and 805.71 ± 17.73 µg/100 g FW. Capers also contained an appreciable amount of vitamin C. These …
Scholar articles
N Tlili, N Nasri, A Khaldi, S Triki, S MUNNÉ‐BOSCH - Journal of Food Biochemistry, 2011