year 19, Issue 73 (3-2020)
J. Med. Plants 2020, 19(73): 91-99 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Khanavi M, Ara L, Khavasi 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
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
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 ,
Abstract: (4336 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.
Type of Study: Research |
Subject:
Pharmacognosy & Pharmaceutics
Received: 2019/08/26 | Accepted: 2019/10/7 | Published: 2020/06/6
Received: 2019/08/26 | Accepted: 2019/10/7 | Published: 2020/06/6
References
1. Nabavi SF, Maggi F, Daglia M, Habtemariam S, Rastrelli L and Nabavi SM. Pharmacological Effects of Capparis spinosa L. Phytother Res. 2016; 30 (11): 1733-1744. [DOI:10.1002/ptr.5684]
2. Nabavi SF, Russo GL, Daglia M and Nabavi SM. Role of quercetin as an alternative for obesity treatment: you are what you eat! Food Chem. 2015; 179: 305-310. [DOI:10.1016/j.foodchem.2015.02.006]
3. Russo M, Russo GL, Daglia M, Kasi PD, Ravi S, Nabavi SF and Nabavi SM. Understanding genistein in cancer: the "good" and the "bad" effects: a review. Food Chem. 2016; 196: 589-600. [DOI:10.1016/j.foodchem.2015.09.085]
4. Bhattacharya S and Kumar A. Effect of Trasina®, an Ayurvedic herbal formulation, on experimental models of Alzheimer's disease and central cholinergic markers in rats. J. Altern. Complement. Med. 1997; 3 (4): 327-336. [DOI:10.1089/acm.1997.3.327]
5. Inocencio C, Rivera D, Concepción Obón M, Alcaraz F and Barreña JA. 2006. A systematic revision of Capparis section Capparis (Capparaceae) 1, 2. Ann. Mo. Bot. Gard. 2006; 93: 122-149. [DOI:10.3417/0026-6493(2006)93[122:ASROCS]2.0.CO;2]
6. Zhang H and Feei Ma Z. Phytochemical and pharmacological properties of Capparis spinosa as a medicinal plants. Nutrients 2018; 10(2):1-14. [DOI:10.3390/nu10020116]
7. Tlili N, Khaldi A, Triki S and Munné‐Bosch S. Phenolic compounds and vitamin antioxidants of caper (Capparis spinosa). Plant Foods Hum. Nutr. 2010; 65 (3): 260-265. [DOI:10.1007/s11130-010-0180-6]
8. Tlili N, Mejri H, Anouer F, Saadaoui E, Khaldi A and Nasri N. Phenolic profile and antioxidant activity of Capparis spinosa seeds harvested from different wild habitats. Ind. Crops Prod. 2015; 76: 930-935. [DOI:10.1016/j.indcrop.2015.07.040]
9. Romeo V, Ziino M, Giuffrida D, Condurso C and Verzera A. Flavour profile of capers (Capparis spinosa L.) from the Eolian Archipelago by HS‐SPME/GC-MS. Food Chem. 2007; 101 (3): 1272-1278. [DOI:10.1016/j.foodchem.2005.12.029]
10. Mishra P, Panda P, Chowdary K and Panigrahi S. Antidiabetic and antihyperlipidemic activity of Capparis spinosa extract. Int. J. Pharm. Sci. Rev. Res. 2012; 14 (1): 38-43.
11. Mishra S, Tomar P and Lakra N. Medicinal and food value of Capparis-a harsh terrain plant. Indian J. Trad. Knowledge 2007; 6 (1): 230-238.
12. Tesoriere L, Butera D, Gentile C and Livrea MA. Bioactive components of caper (Capparis spinose L.) from Sicily and antioxidant effects in a red meat simulated gastric digestion. J. Agric. Food Chem. 2007; 55 (21): 8465-8471. [DOI:10.1021/jf0714113]
13. Lam SK and Ng TB. A protein with antiproliferative, antifungal and HIV‐1 reverse transcriptase inhibitory activities from caper (Capparis spinosa) seeds. Phytomedicine 2009; 16 (5): 444-450. [DOI:10.1016/j.phymed.2008.09.006]
14. Aghel N, Rashidi I and Mombeini A. Hepatoprotective activity of Capparis spinosa root bark against CCl4 induced hepatic damage in mice. Iran. J. Pharm. Res. 2010; 6 (4): 285-290.
15. Gull T, Anwar F, Sultana B, Alcayde MAC and Nouman W. Capparis species: a potential source of bioactives and high‐value components: a review. Ind. Crops Prod. 2015; 67: 81-96. [DOI:10.1016/j.indcrop.2014.12.059]
16. Pérez Pulido R, Ben Omar N, Abriouel H, López RL, Cañamero M and Gálvez A. Microbiological study of lactic acid fermentation of caper berries by molecular and culture‐dependent methods. Appl. Environ. Microbiol. 2005; 71 (12): 7872-7879. [DOI:10.1128/AEM.71.12.7872-7879.2005]
17. Aghili Khorasani Shirazi SMH. Makhzan al-Adviyeh. Tehran: Iranian Teb. 2017, p. 594.
18. Fahimi S, Abdollahi M, Mortazavi SA, Hajimehdipoor H, Abdolghaffari AH, Rezvanfar MA. Wound healing activity of a traditionally used poly herbal product in a burn wound model in rats. Iran. Red Cres. Med. J. 2015; 17 (9): 1-8. [DOI:10.5812/ircmj.19960]
19. Patel V, Sharma V and Patidar A. Quantitative analysis of rutin and querceetin in Capparis spinosa and Brassica oleraceae by HPLC. Int. J. Pharm. Life Sci. 2014; 5 (8): 3720-3724.
20. Iranian Herbal Pharmacopoeia Committee. Iranian Herbal Pharmacopoeia. Tehran: Ministry of Health. 2002, pp. 227-228.
21. Hajimehdipoor H. Ara L, Moazzeni H and Esmaeili S. Evaluating the antioxidant and acetylcholinesterase inhibitory activities of some plants from Kohgiluyeh va Boyerahmad province, Iran. Res. J. Pharmacogn. 2016; 3 (4): 1-7.
22. Kahkeshani N, Razzaghirad Y, Ostad SN, Hadjiakhoondi A, Shams Ardekani MR, Hajimehdipoor H, Attar H, Samadi S, Jovel E and Khanavi M. Cytotoxic, acetylcholinesterase inhibitor and antioxidant acivity of Nepeta menthoides Boiss. & Buhse essential oil. J. Essent. Oil Bearing. Pl. 2014; 17 (4): 544-552. [DOI:10.1080/0972060X.2014.929040]
23. Moeinifard M, Hassan ZM, Fallahian F, Hamzeloo-Moghadam M and Taghikhani M. Britannin induces apoptosis through AKT-FOXO1 pathway in human pancreatic cancer cells. Biomed. Pharmacother. 2017; 94: 1101-1110. [DOI:10.1016/j.biopha.2017.08.025]
24. Hamzeloo Moghadam M, Firouzi J, Saeidnia S, Hajimehdipoor H, Jamili Sh, Rustaiyan A and Gohari AR. A cytotoxic hydroperoxy sterol from the brown alga, Nizamuddinia zanardinii. DARU J. Pharm. Sci. 2013; 21: 24-28. [DOI:10.1186/2008-2231-21-24]
25. Moghaddasian B, Eradatmand Asli D and Alaghemand A. Quantitative analysis of quercetin in different parts of Capparis spinosa by HPLC. Annals Biol. Res. 2012; 3 (12): 5775-5778.
26. Matthaus B and Ozcan M. Glucosinolates and fatty acid, sterol, and tocopherol composition of seed oils from Capparis spinosa var. spinosa and Capparis ovata Desf. var. canescens (Coss.) Heywood. J. Agric. Food Chem. 2005; 53 (18): 7136-7141. [DOI:10.1021/jf051019u]
27. Al-Daraji MNJ. A study of the inhibitory effect of the capar, Capparis spinosa L. aqueous crude leaf extract on the HEP-2 and HELA cancer cell line. Iraqi J. Des. Stud. 2010; 2 (1): 67-73.
28. Luecha P, Umehara K, Miyase T and Noguchi H. Antiestrogenic constituents of the Thai medicinal plants Capparis flavicans and Vitex glabrata. J. Nat. Prod. 2009; 72 (11): 1954-1959. [DOI:10.1021/np9006298]
29. Al-Asady AAB, Khalil KH and Barwari SSM. Cytotoxic and cytogenetics effects of aqueous, methanolic and secondary metabolites extracts of Capparis spinosa tumor cell lines in vitro. Jordan J. Biol. Sci. 2012; 5 (1): 15-30.
30. Cottica SM, Morais DR, Rotta EM, Sargi SC, Silva FLN, Sawaya ACHF, Eberlin MN and Visentainer JV. Effects of Grape Processing on Antioxidant Capacity and ESI-MS Fingerprints of Grape Products. J. Food Sci. Eng. 2013; 3: 341-348.
31. Budak HB and Guzel-Seydim ZB. Antioxidant activity and phenolic content of wine vinegars produced by two different techniques. J. Sci. Food Agric. 2010; 90 (12): 2021-2026. [DOI:10.1002/jsfa.4047]
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
