The main objective of this study was to compare bioactive compounds and other important quality parameters of fresh and fermented caper buds and berries. Fresh samples were fermented using dry-salted and brined techniques. The higher phenolic content was determined in the fresh (1843.71 mg/100 g DW) and fermented buds (1198.54-1539.49 mg/100 g DW) rather than the berries (29.72-40.75 mg/100 g DW). Quercetin-3-O-rutinoside, kaempferol-3-O-rutinoside, and quercetin-O-galloly-O-hexoside were the principal phenolic components in fresh and fermented buds while quercetin-3-O-rutinoside in fresh and fermented berries. The amounts of isorhamnetin, quercetin, and kaempferol increased in fermented buds and berries compared to fresh samples. Similarly, antioxidant capacity of buds was found to be markedly higher than berries. As for sugar compounds, it was found that fructose in buds (1.56-3.23 g/100 g DW) and glucose in berries (1.96-6.38 g/100 g DW) had the highest amount. When total phenolics and antioxidant properties were evaluated, it was observed that they were better preserved in the dry-salted samples than the brined samples.