Skip to main navigation menu Skip to main content Skip to site footer
ASPHC Baner

Vol. 20 No. 2 (2021)

Articles

DETERMINATION OF PHYTOCHEMICALS FROM FRESH FRUITS OF FIG (Ficus carica L.) AT DIFFERENT MATURITY STAGES

DOI: https://doi.org/10.24326/asphc.2021.2.8
Submitted: April 1, 2019
Published: 27.04.2021

Abstract

The natural and ubiquitous production of figs throughout Turkey makes it one of the most important centers of fig genetic resources. The current study aims to determine the most important phytochemical ingredients of a local variety of fig (Ficus carica L.) collected from the natural habitats in the province of Kahramanmaras at different harvest intervals in 2018. The fruit samples were assayed for various metabolites such as phenolic compounds, total phenols (TP), total flavonoids (TF), total anthocyanins (TA) and total antioxidant capacity (TAC). The results showed that epicatechin (7.809 mg/100 g FW) was dominant phenolic compound in the fruits of this variety, followed by myricetin (2.632 mg/100 g FW), kaempferol (2.396 mg/100 g FW) and quercetin (0.655 mg/100 g FW). The average values obtained for TP, TF, TA, and TAC were found to be 135.71 mg GAE/100 g FW, 188.20 mg/100 g FW, 54.65 ml/L, and 14.34 DPPH%, respectively. There were also observed significant differences in total polyphenolic, flavonoid, anthocyanin content, and the antioxidant capacity at different harvest periods. The current findings indicate that the fig variety explored has a high antioxidant activity and is rich sources of anthocyanins and phenolic content. This study provides valuable information about the health benefits of figs endorsed by the phytochemical characteristics.

References

  1. Alibabic, A., Skender, A., Orascanin, M., Sertovic, E., Bajric, E. (2018). Evaluation of morphological, chemical, and sensory characteristics of raspberry cultivars grown in Bosnia and Herzegovina. Turk. J. Agric. For., 42, 7–74. DOI:10.3906/tar-1702-59
  2. Al-Farsi, M., Alasalvar, C., Morris, A., Baron, M., Shahidi, F. (2005). Comparison of antioxidant activity, anthocyanins, carotenoids, and phenolics of three native fresh and sun-dried date (Phoenix dactylifera L.) varieties grown in Oman. J. Agric. Food Chem., 53, 7592–7599. DOI: 10.1021/jf050579q
  3. Auger, C., Al-Awwadi, N., Bornet, A., Rouanet, J.-M., Gasc, F., Cros, G. (2004). Catechins and procyanidins in Mediterranean diets. Food Res. Int., 37, 233–245, doi.org/10.1016/j.foodres.2003.11.008
  4. Brand-Williams, W., Cuvelier, M.E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. Lebensm. Wiss. Technol., 28, 25–30, doi.org/10.1016/S0023-6438(95)80008-5
  5. Briviba, K., Sies, H. (1994). Nonenzymatic antioxidant defence systems. In: Natural antioxidant in human health and disease, Frei, B. (ed.). Academic Press Inc., New York, USA, pp. 107–128.
  6. Caliskan, O., Polat, A.A. (2011). Phytochemical and antioxidant properties of selected fig (Ficus carica L.) accessions from the eastern Mediterranean region of Turkey. Sci. Hortic., 128, 473–478. doi.org/10.1016/j.scienta.2011.02.023
  7. Chang, S.K., Alasalvar, C., Shahidi, F. (2016). Review of dried fruits: Phytochemicals, antioxidant efficacies, and health benefits. J. Funct. Food., 21, 113–132, doi.org/10.1016/j.jff.2015.11.034
  8. Cheng, G.W., Bren, P.J. (1991). Activity of phenylalanine ammonialyase (PAL) and concentrations of anthocyanins and phenolics in developing strawberry fruit. J. Am. Soc. Hortic. Sci., 116, 865–869. doi.org/10.21273/JASHS.116.5.865
  9. Del Caro, A., Piga, A. (2008). Polyphenol composition of peel and pulp of two Italian fresh fig fruits cultivars (Ficus carica L.). Eur. Food Res. Technol., 226, 715–719, doi.org/10.1007/s00217-007-0581-4.
  10. Djuric, G., Ilic, P., Stanivukovic, S., Micic, N., Ego, D., Saravanja, P., Ivankovic, A. (2014). Preliminary pomological and biochemical characterization of fig (Ficus carica L) germplasm collected in Herzegovina. Fifth International Scientific Agricultural Symposium “Agrosym 2014” Proceedings, paper 10.7251/AGSY1404257DJ
  11. Duarte-Almeida, J.M., Santos, R.J., Genovese, M.I., Lajolo, F.M. (2006). Evaluation of the antioxidant activity using the b-carotene/linoleic acid system and the DPPH scavenging method. Ciênc. Tecnol. Aliment., 26, 446–452.
  12. Duenas, M, Pérez-Alonso, J.J., Santos-Buelga, C., Escribano-Bailón, T. (2008). Anthocyanin composition in fig (Ficus carica L.). J. Food Comp. Anal., 21, 107–115, doi.org/10.1016/j.jfca.2007.09.002
  13. Duthie, G.G., Duthie, S.J., Kyle, J.A. (2000). Plant polyphenols in cancer and heart disease: implications as nutritional antioxidants. Nutr. Res. Rev., 13(1), 79–106.
  14. Eberhardt, M.V., Lee, C.Y., Liu, R.H. (2000). Antioxidant activity of fresh apples. Nature, 405, 903–904, doi.org/10.1079/095442200108729016
  15. Herrera, E., Jiménez, R., Aruoma, O.I., Hercberg, S., Sánchez-García, I., Fraga, C. (2009). Aspects of antioxidant foods and supplements in health and disease. Nutr. Res., 67, 140–144.
  16. Hoxha, L., Kongoli, R. (2016). Evaluation of antioxidant potential of Albanian fig varieties “Kraps Zi” and “Kraps Bardhe” cultivated in the region of Tirana. J. Hyg. Engineer. Design, 16, 70–74.
  17. Hoxha, L., Kongoli, R., Hoxha, M. (2015). Antioxidant activity of some dried autochthonous Albanian fig (Ficus carica L.) cultivars. Int. J. Crop Sci. Technol., 1(2).
  18. Kamiloglu, S., Capanoglu, E. (2015). Polyphenol content in Figs (Ficus carica L.): effect of sun-drying. Int. J. Food Prop., 18, 521–535, doi.org/10.1080/10942912.2013.833522
  19. Kosar, M., Kafkas, E., Paydas, S., Baser, K.H.C. (2004). Phenolic composition of strawberry genotypes at different maturation stages. J. Agric. Food Chem., 52(6), 1586–1589. DOI: 10.1021/jf035093t
  20. Miliauskas, G., Venskutonis, P.R., Beek, T.A. (2004). Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chem., 85, 231–237, doi.org/10.1016/j.foodchem.2003.05.007
  21. Nakilcioglu, E., Hısıl, Y. (2013). Research on the phenolic compounds in Sarilop (Ficus carica L.) fig variety, Gida, 38, 267–274.
  22. Pande, G., Akoh, C.C. (2010). Organic acids, antioxidant capacity, phenolic content and lipid characterisation of Georgia-grown underutilized fruit crops. Food Chem., 120(4), 1067–1075, doi.org/10.1016/j.foodchem.2009.11.054
  23. Pourghayoumi, M., Bakhshi, D., Rahemi, M., Noroozisharaf, A., Jafari, M., Salehi, M., et al. (2017). Phytochemical attributes of some dried fig (Ficus carica L.) fruit cultivars grown in Iran. Agric. Conspect. Sci., 81(3), 161–166.
  24. Serce, S., Ercisli, S., Sengul, M., Gunduz, K., Orhan, E. (2010). Antioxidant activities and fatty acid composition of wild grown myrtle (Myrtus communis L.) fruits. Pharmacogn. Mag., 6, 9–12. DOI: 10.4103/0973-1296.59960
  25. Slatnar, A., Klancar, U., Stampar, F., Veberic, R. (2011). Effect of drying of figs (Ficus carica L.) on the contents of sugars, organic acids, and phenolic compounds. J. Agric. Food Chem., 59, 11696–11702. DOI: 10.1021/jf202707y
  26. Solomon, A., Golubowicz, S., Yablowicz, Z., Grossman, S., Bergman, M., Gottlieb, H.E., et al. (2006). Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica L.). J. Agric. Food Chem., 54, 7717–7723. DOI: 10.1021/jf060497h
  27. Spanos, G.A., Wrolstad, R.E. (1990). Influence of processing and storage on the phenolic composition of Thompson seedless grape juice. J. Agric. Food Chem., 38, 1565–1571. DOI: 10.1021/jf00097a030
  28. Tawfik, M.S., Alhejy, M. (2014). Antioxidants in Fig (Ficus carica L.) and their effects in the prevention of atherosclerosis in hamsters. J. Food Nutr. Sci., 2(4), 138–145. DOI: 10.11648/j.jfns.20140204.17
  29. Trichopoulou, A., Vasilopoulou, E., Georga, K., Soukara, S., Dilis, V. (2006). Traditional foods: Why and how to sustain them. Trends Food Sci. Technol., 17, 498–504.
  30. Veberic, R., Colaric, M., Stampar, F. (2008). Phenolic acids and flavonoids of fig fruit (Ficus carica L.) in the northern Mediterranean region. Food Chem., 106, 153–157, doi.org/10.1016/j.foodchem.2007.05.061
  31. Veberic, R., Stampar, F. (2005). Selected polyphenols in fruits of different cultivars of genus Prunus. Phyton (Horn), 45, 375–383.

Downloads

Download data is not yet available.

Most read articles by the same author(s)

1 2 3 > >> 

Similar Articles

<< < 8 9 10 11 12 13 14 15 16 17 > >> 

You may also start an advanced similarity search for this article.