Capparis spinosa: a comparative study of raw and processed fruits

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KHANAVI MAHNAZ; ARA LEILA; Khavassi Narjes; HAJIMEHDIPOOR HOMA

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Journal: Journal of Medicinal Plants Year:2020 | Volume:19 | Issue:73 Page(s): 91-99

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Information Journal Paper

Title

Capparis spinosa: a comparative study of raw and processed fruits

Author(s)

KHANAVI MAHNAZ | ARA LEILA | Khavassi Narjes | HAJIMEHDIPOOR HOMA | Issue Writer Certificate

Keywords

Capparis spinoseQ1

CaperQ1

ProcessingQ1

VinegarQ1

Abstract

Background: Capparis spinosa is used in different countries for prevention and treatment of various diseases. Its fruits are usually used in processed form especially with Vinegar. Objective: The aim of the present study was investigating the effect of Processing on some phytochemical constituents and biological activities of C. spinosa. Methods: The fruits were processed with grape Vinegar. Total phenolics and alkaloids contents of the raw and processed fruits were determined by Folin-Ciocalteu and titration methods, respectively. For quantitation of rutin, quercetin and α-tocopherol, R-HPLC was used. Cytotoxic activity of the fruits was determined by MTT assay. Antioxidant properties were evaluated by DPPH and FRAP techniques. Fingerprinting of raw and processed fruits were prepared using TLC and evaluated by TLC densitometry instrument. Results: The results demonstrated that while total phenolics, total alkaloids and quercetin contents were decreased in the processed fruits, rutin concentration remained unchanged. Antioxidant activities of processed fruits increased using both DPPH and FRAP methods. Raw and processed fruits showed no cytotoxic effect on MCF-7, HepG-2 and MDBK cell lines up to the concentration of 100 μ g/ml. The fingerprints of the fruits were different which admitted the change in the fruit constituents due to Processing. Conclusion: It seems that Processing with Vinegar lessens the unpleasant taste of the plant due to alkaloids and increased the antioxidant effects; therefore, it would be more suitable for use in some diseases such as diabetes and hepatitis as it is used in folklore and traditional medicine.

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APA: Copy

KHANAVI, MAHNAZ, ARA, LEILA, Khavassi, Narjes, & HAJIMEHDIPOOR, HOMA. (2020). Capparis spinosa: a comparative study of raw and processed fruits. JOURNAL OF MEDICINAL PLANTS, 19(73 ), 91-99. SID. https://sid.ir/paper/364148/en

Vancouver: Copy

KHANAVI MAHNAZ, ARA LEILA, Khavassi Narjes, HAJIMEHDIPOOR HOMA. Capparis spinosa: a comparative study of raw and processed fruits. JOURNAL OF MEDICINAL PLANTS[Internet]. 2020;19(73 ):91-99. Available from: https://sid.ir/paper/364148/en

IEEE: Copy

MAHNAZ KHANAVI, LEILA ARA, Narjes Khavassi, and HOMA HAJIMEHDIPOOR, “Capparis spinosa: a comparative study of raw and processed fruits,” JOURNAL OF MEDICINAL PLANTS, vol. 19, no. 73 , pp. 91–99, 2020, [Online]. Available: https://sid.ir/paper/364148/en

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