Assessment of chemical, physico-chemical, techno-functional and antioxidant properties of fig (Ficus carica L.) powder co-products

Effect of particle size on phytochemical composition and antioxidant properties of two persimmon flours from Diospyros kaki Thunb. vars. ‘Rojo Brillante’ and ‘Triumph’ co‐products

“…Such differences may also be affected by the maturity stage, the ‘deastringency’ treatment and the type of sample (persimmon fruit vs. co‐product). Compared with other fruit co‐products, persimmon flours showed higher malic and citric acid concentrations than dried chokeberry pomace fractions (2.53–3.01 mg g −1 and 0.489–0.607 mg g −1 , respectively), but lower citric acid concentrations than fig co‐products obtained from peel and pulp of cv Cuello dama and Colar (4.38 and 7.32 mg g −1 sample, respectively) …”

“…The fructose and glucose contents in all the persimmon flour fractions were higher than those found in fig powder co‐product from peel and pulp cv. Cuello dama and Colar …”

“…Compared with other fruit co-products, persimmon flours showed higher malic and citric acid concentrations than dried chokeberry pomace fractions (2.53-3.01 mg g −1 and 0.489-0.607 mg g −1 , respectively), but lower citric acid concentrations than fig co-products obtained from peel and pulp of cv Cuello dama and Colar (4.38 and 7.32 mg g −1 sample, respectively). 26 The sugars identified in the persimmon flour fractions from both cvs. 'Rojo Brillante' and 'Triumph' were fructose and glucose (Table 1).…”

Nutritional, chemical and bioactive profiles of different parts of a Portuguese common fig (Ficus carica L.) variety

“…The fig fruit is seasonal, harvested twice a year; its skin color may range from dark purple to green, depending on the variety (Kamiloglu & Capanoglu, 2015). Figs are substantial sources of trace minerals (above all calcium, but also iron and potassium) and vitamins (mostly thiamin and riboflavin); in addition, present a high number of essential amino acids, and great contents of fibers and antioxidant phytochemicals (especially phenolic acids, flavonoids and carotenoids) (Arvaniti et al, 2019;Viuda-Martos, Barber, Perez-Alvarez, & Fernandez-Lopez, 2015).…”

“…Culturally valued by the Portuguese people, figs are consumed in natura or used as raw material by wine, liquor, jelly, and jam industries (Buenrostro-Figueroa et al, 2017). In the F. carica industrial processing, the pulp is used whereas the peel is discarded (Kamiloglu & Capanoglu, 2015); which generates a significant volume of by-products consisting of inadequate fruits (the overripe ones) and peels (Buenrostro-Figueroa et al, 2017;Viuda-Martos et al, 2015). Since these materials are proven to be abundant in nutrients and bioactive phytochemicals, concentrating the majority of the fig's phenolic compounds, their valorization and exploitation have been recently proposed by some authors (Viuda-Martos et al, 2015;Buenrostro-Figueroa et al, 2017;Backes et al, 2018;Meziant, et al 2018).…”