Abstract
In addition to being consumed as food, caper (Capparis spinosa L.) fruits are also used in folk medicine to treat inflammatory disorders, such as rheumatism. C. spinosa L. is rich in phenolic compounds, making it increasingly popular because of its components’ potential benefits to human health. We analyzed a number of individual phenolic compounds and investigated in vitro biological activities of C. spinosa L. Sixteen phenolic constituents were identified using reverse phase-high performance liquid chromatography (RP-HPLC). Total phenolic compounds (TPCs), ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were used as determinants of antioxidant capacity. C. spinosa L. exhibited strong antioxidant activity and contained high levels of antioxidant compounds. Gentisic, sinapic and benzoic acid were detected in C. spinosa L. No gallic acid, proto-catechuic acid, proto-catechuic aldehyde, chlorogenic acid, p-OH benzoic acid, vanillic acid, caffeic acid, syringic acid, vanillin, syringaldehyde, p-coumaric acid, ferulic acid or rosmarinic acid were identified. Iron and zinc were present at high levels in samples. C. spinosa L. appears to be a good source of antioxidants and minerals that might serve to protect health and combat several diseases. Key words: Antioxidant, capers, Capparis spinosa L., phenolics.
Highlights
Reactive oxygen species (ROS) generation in excess of a biological system’s antioxidant capacity results in oxidative stress (Zima et al, 2001)
Total phenolic compounds (TPCs), ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were used as determinants of antioxidant capacity
When the individual phenolic compounds were compared with each standard, sinapic acid emerged as the main phenolic component in C. spinosa L (Table 1)
Summary
Reactive oxygen species (ROS) generation in excess of a biological system’s antioxidant capacity results in oxidative stress (Zima et al, 2001). Free radical oxidative stress is involved in the pathogenesis of a range of human diseases. Cells and tissue generally possess antioxidant defense mechanisms to ensure the removal of ROS; while some are controlled endogenously (superoxide dismutase), others are supplied by diet and other means (ascorbic acid, α-tocopherol and β-carotene) (Haslam, 1996). In terms of cellular pro-oxidant states and lipid peroxidation, the consumption of simple plant components in regular diet, apart from supplying traditional nutrients, may provide benefits in the treatment, improvement or prevention of numerous chronic diseases, such as cancer, and cardiovascular and inflammatory damage including aging-related cellular degeneration (Steinmetz and Potter, 1991).
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