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

Muhammet Ali Gündeşli

East Mediterranean Transitional Zone Agricultural Research of Institute, Kahramanmaras, Turkey

Nesibe Ebru Kafkas

Department of Horticulture, Faculty of Agriculture, University of Cukurova, Adana, Turkey

Murat Güney

Department of Horticulture, Faculty of Agriculture, Bozok University of Yozgat, Turkey

Sezai Ercişli

Department of Horticulture, Faculty of Agriculture, University of Ataturk, Erzurum, Turkey


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.

Keywords:

Ficus carica L., anthocyanins, antioxidant potential, phenols

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

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

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

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

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.

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

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

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

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.

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

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.

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

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.

Eberhardt, M.V., Lee, C.Y., Liu, R.H. (2000). Antioxidant activity of fresh apples. Nature, 405, 903–904, doi.org/10.1079/095442200108729016

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.

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.

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).

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

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

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

Nakilcioglu, E., Hısıl, Y. (2013). Research on the phenolic compounds in Sarilop (Ficus carica L.) fig variety, Gida, 38, 267–274.

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

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.

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

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

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

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

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

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.

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

Veberic, R., Stampar, F. (2005). Selected polyphenols in fruits of different cultivars of genus Prunus. Phyton (Horn), 45, 375–383.

Download

Published
2021-04-27



Muhammet Ali Gündeşli 
East Mediterranean Transitional Zone Agricultural Research of Institute, Kahramanmaras, Turkey
Nesibe Ebru Kafkas 
Department of Horticulture, Faculty of Agriculture, University of Cukurova, Adana, Turkey
Murat Güney 
Department of Horticulture, Faculty of Agriculture, Bozok University of Yozgat, Turkey
Sezai Ercişli 
Department of Horticulture, Faculty of Agriculture, University of Ataturk, Erzurum, Turkey



License

 

Articles are made available under the conditions CC BY 4.0 (until 2020 under the conditions CC BY-NC-ND 4.0).
Submission of the paper implies that it has not been published previously, that it is not under consideration for publication elsewhere.

The author signs a statement of the originality of the work, the contribution of individuals, and source of funding.

 


Most read articles by the same author(s)

1 2 3 > >> 

Similar Articles

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