Fotiadou Evgenia, Cheilari Antigoni, Graikou Konstantia, Chinou Ioanna
Laboratory of Pharmacognosy and Chemistry of Natural Products, Department of Pharmacy, School of Health Sciences, National & Kapodistrian University of Athens, 15771 Athens, Greece.
Foods. 2025 May 21;14(10):1827. doi: 10.3390/foods14101827.
is an edible plant with a long history in the Mediterranean region since antiquity. Its flower buds and leaves are mostly consumed salted or fermented (in vinegar) and are rarely eaten raw or dried. For the first time, caper samples subjected to different preservation processes (dried, salted, and desalted) were studied, foraged from the most producing Cycladic islands in Greece (Sifnos, Serifos, and Tinos). The quantitative determination of the flavonoids rutin and quercetin was carried out using high performance thin-layer chromatography (HPTLC), revealing the abundance of rutin in the buds and leaves (9.26-76.85 mg/g dry extract). Only one sample of desalted buds from Serifos showed a sufficient amount of quercetin (2.88 mg/g dry extract). The determination of total phenolic content (TPC) showed a decrease during brine (salted) preservation (11.7-37.7 mg GAE/g extract) compared to air-dried samples (50.9-62.4 mg GAE/g extract). The DPPH evaluation (8.0-35.2% inhibition at 200 μg/mL) was in agreement with the TPC results. All extracts showed stronger activity against Gram positive bacteria and the human pathogenic fungi . The samples from Sifnos exerted better bioactivities, with air-drying being the most effective preservation process in terms of antioxidant properties and phenolic content, although it resulted in a more bitter taste. Due to its high economic value, the caper holds great potential for further exploitation through better established and optimized processes in the food industry.
自古代起就是地中海地区一种有着悠久历史的可食用植物。其花蕾和叶子大多经腌制或发酵（用醋）后食用，很少生食或干燥后食用。首次对采自希腊基克拉泽斯群岛产量最高的几个岛屿（锡弗诺斯岛、锡拉岛和蒂诺斯岛）、经过不同保存处理（干燥、腌制和脱盐）的刺山柑样本进行了研究。使用高效薄层色谱法（HPTLC）对黄酮类化合物芦丁和槲皮素进行了定量测定，结果显示花蕾和叶子中芦丁含量丰富（9.26 - 76.85毫克/克干提取物）。只有一份来自锡拉岛的脱盐花蕾样本显示含有足够量的槲皮素（2.88毫克/克干提取物）。总酚含量（TPC）的测定表明，与风干样本（50.9 - 62.4毫克没食子酸当量/克提取物）相比，盐水（腌制）保存过程中含量有所下降（11.7 - 37.7毫克没食子酸当量/克提取物）。DPPH评估结果（200微克/毫升时抑制率为8.0 - 35.2%）与TPC结果一致。所有提取物对革兰氏阳性菌和人类致病真菌均表现出更强的活性。锡弗诺斯岛的样本具有更好的生物活性，就抗氧化性能和酚类含量而言，风干是最有效的保存方法，不过其味道更苦。由于其经济价值高，刺山柑在食品工业中通过更好地建立和优化工艺进行进一步开发具有巨大潜力。
