A Comparative Analysis of Different Varietal of Fresh and Dried Figs by In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Activities

Abstract

Varietal and sun-drying effects on phenolic compounds and their antioxidant activity were investigated during the in vitro gastrointestinal digestion of fresh and dried figs. The total phenolic compounds (phenolic, flavonoids, and proanthocyanidin) and their antioxidant activity (ferric reducing power; free radical scavenging activity DPPH, and phosphomolybdenum test) were evaluated before and after digestion. The total phenolic compounds and the antioxidant capacities of fresh and dried figs obtained before digestion were significantly (p < 0.05) higher than those obtained after digestion. A significant decrease (p < 0.05) of phenolic compounds and their antioxidant activity was observed during different digestion phases (oral phase > gastric phase > intestinal phase). A positive correlation was found between the total phenolic compounds and the antioxidant activity tested for both fresh and dried figs. Furthermore, the results showed that the digestion has no effect on the total phenolic compounds; however, a negative influence of the pH and the enzymes was observed on these compounds and their antioxidant activity. During in vitro gastrointestinal digestion, the varietal and the sun-drying has no significant effect on the phenolic compounds and their antioxidant activity. Likewise, the fresh or dry variety kept a high content before and after the digestion.

Phytochemical Composition and Health Benefits of Figs (Fresh and Dried): A Review of Literature from 2000 to 2022

“…For example, a study conducted by Kehal and colleagues, using three fig cultivars in fresh and dried forms, showed that phenolic compounds and antioxidant capacity decreased during different digestion phases (oral phase > gastric phase > intestinal phase). The study also found that sun-drying and cultivar had no impact on the in vitro digestion of phenolic compounds and antioxidant activity from figs [88]. Alternatively, Kamiloglu and colleagues (2013) reported that the sun-drying of figs results in an increased bio-accessibility of total proanthocyanidin and chlorogenic acid content, as well as total antioxidant activity, compared to fresh figs; however, the bio-accessibility of anthocyanins (cyanidin-3-O glucoside and cyanidin-3-O rutinoside) was very low for fresh figs and anthocyanins were not detected in the dialyzed fraction of sun-dried figs [89].…”

“…These absorbed nutrients or phytochemicals can then exert a biological action or be stored for future use [87]. The phenolic compounds from figs are not readily bio-accessible, as reported by various studies using in vitro gastrointestinal digestion models [52,88,89]. For example, a study conducted by Kehal and colleagues, using three fig cultivars in fresh and dried forms, showed that phenolic compounds and antioxidant capacity decreased during different digestion phases (oral phase > gastric phase > intestinal phase).…”

Antimicrobial and Antioxidant Activities of Citrus limon Peel Essential Oils and their Application as a Natural Preservative in Fresh Cream: Effects on Oxidative and Sensory Properties

“…EOs contain monoterpenes, aldehydes, ketones, alcohols, ethers, and phenolic compounds that play a crucial role in preventing oxidation. Indeed, these compounds can be hydrogen atom donors to release radicals and convert them into more stable molecules (Kehal et al 2021).…”