year 19, Issue 73 (3-2020)                   J. Med. Plants 2020, 19(73): 91-99 | Back to browse issues page


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Khanavi M, Ara L, Khavassi N, Hajimehdipoor H. Capparis spinosa: a comparative study of raw and processed fruits. J. Med. Plants. 2020; 19 (73) :91-99
URL: http://jmp.ir/article-1-2637-en.html
1- Department of Pharmacognosy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
2- Traditional Medicine and Materia Medica Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
3- Metabolic Diseases Research Center, Zanjan University of Medical Sciences, Zanjan, Iran
4- Traditional Medicine and Materia Medica Research Center and Department of Traditional Pharmacy, School of Traditional Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran , hajimehd@sbmu.ac.ir
Abstract:   (927 Views)
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 µg/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.
Full-Text [PDF 509 kb]   (365 Downloads)    
Type of Study: Research | Subject: Pharmacognosy & Pharmaceutics
Received: 2019/08/26 | Accepted: 2019/10/7 | Published: 2020/06/6

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