Development of Caper berry (Capparis spinosa) pickle: Proximate, Minerals, Vitamins, Organic acids and Phytochemical analysis

Abstract

This study aimed to evaluate the nutritional composition and phytochemicals contents of Kirir based pickle. Fresh samples were collected from selected locations, properly cleaned, and prepared by separating edible portions. The samples were divided into two groups i.e., unprocessed and processed groups. Unprocessed samples were dried at 55 °C, milled into a powder form and then stored for analysis, while processed samples were subjected to pickling and stored at −20 ±1 °C. Proximate composition, mineral content, organic acids, vitamins, and phytochemicals were determined using standard analytical methods. Pickled samples exhibited significantly (p<0.05) higher moisture content (68.01%), fat content (6.62%), ash, crude protein, carbohydrates and most of the minerals, citric acid, acetic acid, vitamin C and vitamin A (β-carotene) as compared to fresh sample whereas tartaric acid, oxalic acid, vitamin B-complex, alkaloids, flavonoids, saponins, tannins and phenols were decreased significantly (p<0.05). It is concluded that the pickling process significantly enhanced nutritional profile of Kirir fruit which supports the utilization of under-utilized flora and fauna.