title: Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation.
abstract: In this work, an ad hoc method to identify and quantify polyphenols from caper berries was developed on high-performance liquid chromatography/electrospray ionisation source/mass spectrometry (HPLC-ESI-MS). The method was applied during fermentation carried out with Lactobacillus pentosus OM13 (Trial S) and without starter (Trial C). A total of five polyphenols were identified. All samples contained high concentrations of rutin. Epicatechin was found in untreated fruits, on the contrary quercetin was detected during fermentation. Trial S was characterised by a more rapid acidification and lower levels of spoilage microorganisms than Trial C. L. pentosus dominated among the microbial community of both trials and the highest biodiversity, in terms of strains, was displayed by Trial C. Aureobasidium pullulans was the only yeast species found. The analytical method proposed allowed a high polyphenolic compound recovery from untreated and processed caper berries in short time. The starter culture reduced the bitter taste of the final product.
authors.affiliation: Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
authors.forename: Nicola
authors.initials: N
authors.lastname: Francesca
authors.affiliation: Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
authors.forename: Marcella
authors.initials: M
authors.lastname: Barbera
authors.affiliation: Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
authors.forename: Alessandra
authors.initials: A
authors.lastname: Martorana
authors.affiliation: Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
authors.forename: Filippo
authors.initials: F
authors.lastname: Saiano
authors.affiliation: Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
authors.forename: Raimondo
authors.initials: R
authors.lastname: Gaglio
authors.affiliation: Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Via Università 100, 80055 Portici, NA, Italy.
authors.forename: Maria
authors.initials: M
authors.lastname: Aponte
authors.affiliation: Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
authors.forename: Giancarlo
authors.initials: G
authors.lastname: Moschetti
authors.affiliation: Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy. Electronic address: luca.settanni@unipa.it.
authors.forename: Luca
authors.initials: L
authors.lastname: Settanni
mesh_terms: D031484:Capparis / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D005285:Fermentation; D005638:Fruit / Q000737:chemistry*; D007778:Lactobacillus / Q000378:metabolism*; D013058:Mass Spectrometry; D059808:Polyphenols / Q000032:analysis*; D012431:Rutin / Q000032:analysis; D015003:Yeasts
chemical_list: D059808:Polyphenols; D012431:Rutin
keywords: Caper berries; Fermentation; HPLC–ESI–MS; Lactobacillus pentosus; Polyphenols; Starter cultures