Characterization of Moroccan raw and processed caper berries

Abstract

Abstract Capparis spinosa is a perennial plant growing wild in various regions of the world, particularly in Mediterranean basin, it is best known for its edible buds (capers) and fruits (caper berries) with very important nutritional, medicinal and aromatic properties. The culture of the caper berries plays a very important socioeconomic role in several regions of Morocco. The purpose of this study was to determine nutritional, biochemical and dimensional properties of Moroccan raw and processed caper berries in different stage of maturation, collected from Fez region. Results showed the richness of caper berries with proteins (29.31% DW) and lipids (5.12%). Our findings indicate that caper berries contains high amount of total phenolic compounds, total flavonoids and high levels of carotenoids (ca. 3mg/100g). The evaluation of the antioxidant activity by the DPPH test revealed a high antioxidant capacity. Moreover, small caper berries had higher, crude protein, phenolic compounds and flavonoids than the big one there by showing their aptness for processing. The significant amounts of these compounds confirm the nutritional and medicinal value of Moroccan caper berries.