Initial investigation on some chemical constituents of capers (Capparis spinosa L.) from the island of Salina

The chemical composition of three different sized buds of raw and pickled capers from the island of Salina (Eolian Archipelago) was determined. Water and carbohydrate contents increased as bud size increased, whereas flavonoid, mineral, ash, lipid and protein contents decreased as bud size increased. Pickled capers had a much lower content of flavonoids and lipids. High amounts of Na, Mg, Ca, and K were determined. Among the polyunsaturated fatty acids, linoleic acid (18:2 omega 6) and gamma-linolenic acid (18:3 omega 6) were identified as the major components.