Physicochemical composition and antioxidant activity of three Spanish caper (Capparis spinosa L.) fruit cultivars in three stages of development

Few studies have been performed on changes to physicochemical and functional properties during caper fruit development. In this work, a comparative study on the evolution of physical, chemical, and nutritive parameters and bioactive compounds of three Spanish caper cultivars was performed for the first time. These fruits were characterized by presenting the exocarp green in all stages of development, with very slight changes, which were not produced by an increase in the synthesis of carotenoids, but by partial degradation of chlorophylls a and b. There was a decrease in the protein content of the caper fruits. The H-TAA was approximately twice as much as the L-TAA. The amounts of total phenols (TPC), total flavonoids (TFC), and total flavonol compounds (TFoC) were very high in all stages of fruit development, as approximately 60% of the total phenols (TPC) were total flavonoids (TFC) and 60% of the TFC were TFoC. Given that the caper is a common perennial xerophytic shrub with a remarkable adaptability to harsh environments, and given the excellent properties of these fruits, it could be considered a species of great interest for its cultivation due to its resilience against climate change.