Emirates Journal of Food and Agriculture 35(11): 1-12, doi: 10.9755/ejfa.2023.3179
Determination of bioactive properties of Capparis spinosa fruits and use in production of Tulum cheese
expand article infoAhmet Hulusi Dinçoğlu‡, Ali Ileri§, Jerina Rugji|
‡ Burdur Mehmet Akif Ersoy University, Department of Nutrition and Dietetics, Faculty of Health Sciences, 15100, Burdur/TURKEY, Turkiye§ Ministry of Health, Burdur Provincial Health Directorate, Healthy Life Center, 15000, Burdur/TURKEY, Turkiye| Burdur Mehmet Akif Ersoy University, Institute of Health Sciences, Department of Food Hygiene and Technology, 15100, Burdur/TURKEY, Turkiye
© Ahmet Hulusi Dinçoğlu, Ali Ileri, Jerina Rugji.
This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Citation: Dinçoğlu AH, Ileri A, Rugji J (2023) Determination of bioactive properties of Capparis spinosa fruits and use in production of Tulum cheese. Emirates Journal of Food and Agriculture 35(11): 1-12. https://doi.org/10.9755/ejfa.2023.3179
Open Access
Abstract

The focus of the present study was to evaluate the bioactive properties of Capparis spinosa (caper) fruits and to investigate some quality parameters of Tulum cheese with addition of caper. Analyses for the phytochemical components of caper fruit used in the production of Tulum cheese showed that it has high levels of bioactive components in terms of antioxidant activity, total phenolics, and flavonoids. It was determined that C. spinosa, which is used in the production of Tulum cheese, had a good radical scavenging activity (DPPH radical assay). Four experimental groups were arranged in the present study and analyzed on the 1, 30, 45, 60, and 90th day of ripening. T_C was designed as the control group, T_C1, T_C2, and T_C4 groups contained 1, 2, and 4% of caper. According to the obtained results as the content of caper increased, dry matter ratios, ash, pH values, tyrosine and free fatty acid values in cheese increased significantly. The microbiological evaluation revealed that the caper affected positively Lactobacillus spp. counts. The highest aroma and taste scores among caper cheeses were given to the control group (T_C). Generally, caper did not have a negative effect on the textural profile of the product. These results revealed that C. spinosa contributes to the improvement of the bioactive potential as well as increasing the quality parameters of cheese.

Keywords: Caper; Bioactive properties; Functional dairy; Microbiological properties; Tulum cheese