Some compositional characteristics of capers (Capparis spp,) seed and oil

Authors

  • Attila Akgül Department of Food Engineering, Faculty of Agriculture, Selçuk University
  • Musa Özcan Department of Food Engineering, Faculty of Agriculture, Selçuk University

DOI:

https://doi.org/10.3989/gya.1999.v50.i1.635

Keywords:

Caper, Chemical properties, Oil, Physical properties, Seed.

Abstract


Capparis spinosa L. var. spinosa and Capparis ovata Desf. var. canescens seeds were evaluated for weight, sizes, moisture, ash, crude protein, crude oil, energy and crude fiber. The relative density, refractive index, free fatty acids, peroxide value, iodine value, saponification value, unsaponifiables and wax were determined in the seed oils. The main fatty acids identified by gas chromatography were palmitic, oleic and linolelc acids. The seeds were rich in protein, oil, and fiber and showed similar composition between then with a high content in unsaturated fatty acids, suggesting that they may be valuable for food uses.

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Published

1999-02-28

How to Cite

1.
Akgül A, Özcan M. Some compositional characteristics of capers (Capparis spp,) seed and oil. grasasaceites [Internet]. 1999Feb.28 [cited 2021Oct.19];50(1):49-52. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/635

Issue

Section

Research

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