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

Vol. 21 No. 6 (2022)

Articles

Determination of phytochemicals of Turkish fig genetic resources

DOI: https://doi.org/10.24326/asphc.2022.6.6
Submitted: December 7, 2021
Published: 2022-12-30

Abstract

The rise of consumer interest in functional food make it necessary to determine the total phenolic (TP) and antioxidant activity (AOA) of the fig accessions in Türkiye. In this study, 236 fig accessions were analayzed for various metabolites such as phenolic compounds, total phenols (TP), total anthocyanins (TA), total flavonoids (TF), and total antioxidant capacity (TAC). The results showed that routine (44.34 ±8.78 mg kg–1 FW) was dominant phenolic compound in the fruits of ‘Bursa Siyahı’ variety, followed by epicatechin (27.76 ±1.12 mg kg–1 FW), syringic acid (4.57 ±2.20 mg kg–1 FW) and chlorogenic acid (4.39 ±0.20 mg kg–1 FW). Among the samples analysed, it was determined that the accession with the highest TPC (189.0 mg GAE 100 g–1 FW) and AOA (688.6 µmol troloks 100 g–1 FW) was ‘Kepek’ (TR 532). Also, it was determined that the accession with the highest anthocyanin content (512.3 mg cyn-3-glu kg–1 FW) was ‘Siyah’ (TR 230). ‘Kepek’ (TR532), ‘Siyah’ (TR 230), ‘Divrekkara’ (TR1101) and ‘Siyah Kış’ (TR1088) are generally not very cultivated accessions. These accessions have an important potential due to the continuous rise of interest in food with high AOA all around the world.

References

  1. Arcan, I., Yemenicioglu, A. (2009). Antioxidant activity and phenolic content of fresh and dry nuts with or without the seed coat. J. Food Compos. Anal., 22, 184–188. https://doi.org/10.1016/j.jfca.2008.10.016 DOI: https://doi.org/10.1016/j.jfca.2008.10.016
  2. Ajmal, M., Arshad, M.U., Saeed, F., Ahmed, T., Khan, A.U., Bader-ul-Ain, H., Suleria, H.A.R. (2016). Exploring the nutritional characteristics of different parts of fig in relation to hypoglycemic potential. Pak. J. Life Soc. Sci., 14, 115–122.
  3. Bachir Bey, M., Louaileche, H. (2015). A comparative study of phytochemical profile and in vitro antioxidant activities of dark and light dried fig (Ficus carica L.) varieties. Int. J. Phytopharm., 4, 41–48. https://doi.org/10.31254/phyto.2015.4108 DOI: https://doi.org/10.31254/phyto.2015.4108
  4. Bachir Bey, M., Louaileche, H., Zemouri, S. (2013). Optimization of phenolic compound recov-ery and antioxidant of light and dark fig (Ficus carica L.) varieties. Food Sci. Biotechnol., 22, 1613–1619. https://doi.org/10.1007/s10068-013-0258-7 DOI: https://doi.org/10.1007/s10068-013-0258-7
  5. Beccaro, G., Mellano, M.G., Botta, R., Chiabrando, V., Bounous, G. (2006). Phenolic and antho-cyanin content and antioxidant activity in fruits of bilberry (Vaccinium myrtillus L.) and of highbush blueberry (V. corymbosum L.) cultivars in north western Italy. Acta Hortic., 715, 553–558. https://doi.org/10.17660/ActaHortic.2006.715.85 DOI: https://doi.org/10.17660/ActaHortic.2006.715.85
  6. Caro, A.D., Piga, A. (2007). Polyphenol composition of peel and pulp of two Italian fresh fig fruits cultivars (Ficus carica L.). Eur. Food Res. Technol., 226, 715–719. https://doi.org/10.1007/s00217-007-0581-4 DOI: https://doi.org/10.1007/s00217-007-0581-4
  7. Chang, S.K., Alasalvar, C., Shahidi, F. (2016). Review of dried fruits: Phytochemicals, antioxi-dant efficacies, and health benefits. J. Funct. Foods., 21, 113–132. https://doi.org/10.1016/j.jff.2015.11.03422 DOI: https://doi.org/10.1016/j.jff.2015.11.034
  8. Cheng, G.W., Bren, P.J. (1991). Activity of phenylalanine ammonialyase (PAL) and concentra-tions of anthocyanins and phenolics in developing strawberry fruit. J. Am. Soc. Hortic. Sci., 116, 865–869. https://doi.org/10.21273/JASHS.116.5.865 DOI: https://doi.org/10.21273/JASHS.116.5.865
  9. Crisosto, C.H., Ferguson, L., Bremer, V. (2011). Fig (Ficus carica L.). In: Posharvest Biology and Technology of Tropical and Subtropical Fruits, Yahia, E.E. (ed.). Elsevier, Cambridge, UK, 134–158. https://doi.org/10.1533/9780857092885.134 DOI: https://doi.org/10.1533/9780857092885.134
  10. Çalışkan, 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. https://doi.org/10.1016/j.scienta.2011.02.023 DOI: https://doi.org/10.1016/j.scienta.2011.02.023
  11. Çalışkan, O., Polat, A.A. (2012). Bazı İncir Çeşitlerinin Fitokimyasal ve Antioksidan Özellikle-rinin Belirlenmesi. Ege Üniv. Ziraat Fak. Derg., 49(2), 201–207. https://dergipark.org.tr/tr/pub/zfdergi/issue/5104/69689
  12. Ercisli, S., Tosun, M., Karlidag, H., Dzubur, A., Hadziabulic, S., Aliman, Y. (2012). Color and antioxidant characteristics of some fresh fig (Ficus carica L.) genotypes from northeastern Turkey. Plant Foods Hum Nutr., 67, 271–276. https://doi.org/10.1007/s11130-012-0292-2 DOI: https://doi.org/10.1007/s11130-012-0292-2
  13. Hardy, G. (2000). Nutraceuticals and functional foods: Introduction and meaning. Nutrition, 16, 688–697. https://doi.org/10.1016/s0899-9007(00)00332-4 DOI: https://doi.org/10.1016/S0899-9007(00)00332-4
  14. Harzallah, A., Bhouri, A.M., Amri, Z., Soltana, H., Hammami, M. (2016). Phytochemical content and antioxidant activity of different fruit parts juices of three figs varieties grown in Tunisia. Ind. Crops Prod., 83, 255–267. https://doi.org/10.1016/j.indcrop.2015.12.043 DOI: https://doi.org/10.1016/j.indcrop.2015.12.043
  15. Kamiloglu, S., Capanoglu, E. (2013). Investigating the in vitro bioaccessibility of polyphenols in fresh and sun-dried figs (Ficus carica L.). Int. J. Food Sci. Technol., 48, 2621–2629. https://doi.org/10.1111/ijfs.1225 DOI: https://doi.org/10.1111/ijfs.12258
  16. Konak, R., Kösoğlu, İ., Yemenicioğlu, A. (2015). Effects of Different Drying Methods on Phe-nolic Content, Antioxidant Capacity and General Characteristics of Selected Dark Colored Turkish Fig Cultivars. In: Vth International Symposium on Fig, Napoli, Italy. Acta Hortic., 1173, 335–340. https://doi.org/10.17660/ActaHortic.2017.1173.58 DOI: https://doi.org/10.17660/ActaHortic.2017.1173.58
  17. Maghsoudlou, E., Kenari, R.E., Amiri, Z.R. (2017). Evaluation of antioxidant activity of fig (Fi-cus carica L.) pulp and skin extract and its application enhancing stability of canola oil. J. Food Process. Preserv., 41, 1–11. https://doi.org/10.1111/jfpp.13077 DOI: https://doi.org/10.1111/jfpp.13077
  18. Nakilcioglu, E., Hışıl, Y. (2013). Research on the phenolic compounds in Sarılop (Ficus carica L.) fig variety. Gıda, 38(5), 267–274. https://doi.org/10.5505/gida.2013.08208
  19. Ouchemoukh, S., Hachoud, S., Boudraham, H., Mokrani, A., Louaileche, H. (2012). Antioxidant activities of some dried fruits consumed in Algeria. Food Sci. Technol., 49, 329–332. https://doi.org/10.1016/j.lwt.2012.07.022 DOI: https://doi.org/10.1016/j.lwt.2012.07.022
  20. Pereira, C., López-Corrales, M., Joaquín Serradill, M., Villalobos, M.D., Ruiz-Moyano, S., Martin, A. (2017). Influence of ripening stage on bioactive compounds and antioxidant ac-tivity in nine fig (Ficus carica L.) varieties grown in extremadura, Spain. J. Food Compos. Anal., 64, 203–212. https://doi.org/10.1016/j.jfca.2017.09.006 DOI: https://doi.org/10.1016/j.jfca.2017.09.006
  21. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (1999). Antioxi-dant activity applying an improved ABTS radical cation decolourization assay. Free Radic. Biol. Med., 26, 1231–1237. http://dx.doi.org/10.1016/S0891-5849(98)00315-3 DOI: https://doi.org/10.1016/S0891-5849(98)00315-3
  22. Roberfroid, M.B. (2000). A European consensus of scientific concepts of functional foods. Nutrition, 16, 689–691. https://doi.org/10.1016/s0899-9007(00)00329-4 DOI: https://doi.org/10.1016/S0899-9007(00)00329-4
  23. Shahidi, F., Ambigaipalan, P. (2015). Phenolics and polyphenolics in foods, beverages and spic-es: Antioxidant activity and health effects – A review. J. Funct. Foods., 18, 820–897. https://doi.org/10.1016/j.jff.2015.06.018 DOI: https://doi.org/10.1016/j.jff.2015.06.018
  24. Singleton, V.L., Rossi, J.J.A. (1965). Colourimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am. J. Enol. Vitic., 16, 144–158. http://www.ajevonline.org/content/16/3/144.full.pdf+html
  25. Solomon, A., Golubowicz, S., Yablowicz, Z., Grossman, S., Bergman, M., Gottlieb, H.E., Alt-man, A., Kerem, Z., Flaishman, M.A. (2006). Antioxidant activities and anthocyanin con-tent of fresh fruits of common fig (Ficus carica L.). J. Agric. Food Chem., 54, 7717–7723. https://doi.org/10.1021/jf060497h DOI: https://doi.org/10.1021/jf060497h
  26. 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. https://doi.org/10.1016/j.foodchem.2007.05.061 DOI: https://doi.org/10.1016/j.foodchem.2007.05.061
  27. Viuda-Martos, M., Barber, X., Perez-Alvarez, J.A., Fernandez-Lopez, J. (2015). Assessment of chemical, physico-chemical, techno-functional and antioxidant properties of fig (Ficus carica L.) powder co-products. Ind. Crops Prod., 69, 472–479. https://doi.org/10.1016/j.indcrop.2015.03.005 DOI: https://doi.org/10.1016/j.indcrop.2015.03.005
  28. Zhang, X., Wang, X., Liu, L., Wang, W., Liu, Y., Deng, Q., Zhang, H., Wang, X., Xia, H. (2020). Evaluation of the comparative morphological and quality in fig (Sichuan, China) with different colors under different ripening stages. Sci. Hortic., 265, 109256. https://doi.org/10.1016/j.scienta.2020.109256 DOI: https://doi.org/10.1016/j.scienta.2020.109256

Downloads

Download data is not yet available.

Similar Articles

1 2 3 4 5 6 7 8 9 10 > >> 

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