Color and Antioxidant Characteristics of Some Fresh Fig (Ficus carica L.) Genotypes from Northeastern Turkey

Abstract

Fruit skin color, total phenolics, total anthocyanins, soluble solids content, titratable acidity and total antioxidant capacity in fresh fruits of a number of local and well-known fig (Ficus carica L.) genotypes and cultivars grown in northeastern Turkey were determined. TEAC (Trolox equivalent antioxidant capacity) and FRAP (ferric reducing antioxidant power) assays were used to determine total antioxidant capacity. Fruit skin color of genotypes were found to be very diverse, i.e., light green, light purple, purple, dark purple and black. The content of total phenolics, soluble solids content (SSC) and titratable acidity greatly varied in the range from 24 to 237 mg of gallic acid equivalent per 100 g fresh weight, 18.60 to 26.30 % and 0.16 to 0.47 % in local genotypes and studied cultivars. In general, total antioxidant capacities determined by two methods expressed higher values in the local fig genotypes compared with the cultivars. The results suggested that genotype is the main factor that determines difference in the composition of bioactive compounds in figs and provide information on putative health benefits locally grown genotypes.

Phenolic Compounds in Fresh and Dried Figs from Cilento (Italy), by Considering Breba Crop and Full Crop, in Comparison to Turkish and Greek Dried Figs

“…In fact, only cyanidin‐3‐O‐rutinoside and vanillic acid derivative were identified in these samples. The results for total phenolic compounds obtained from our samples are comparable with the data reported by previously published studies (Vinson and others ; Caliskan and Polat ; Ercisli and others ).…”

“…Many studies were found in literature about the antioxidant activity of polyphenols in fruits and vegetables (Gil and others ; Ismail and others ; Bao and others ), whereas figs have not been extensively studied. Some papers report the determination of total phenolics (Vinson ; Vinson and others ; Solomon and others ; Caliskan and Polat ; Ercisli and others ), while others deal with the characterization of the individual phenolic compounds (Del Caro and Piga ; Veberic and others ; Vallejo and others ).…”

Volatile profile of Greek dried white figs (Ficus carica L.) and investigation of the role of β‐damascenone in aroma formation in fig liquors

“…These herbals were based on ancient Greek authors, especially Dioscorides ( De Materia Medica , BC 78–77) and Galen, as also on references of Hippocrates ( Corpus Hippocratium: On Ancient Medicine, On Aliment or Nutriment , BC 460–377) appreciating fig as a phytonutrient. Its medicinal benefits include metabolic, cardiovascular, antispasmodic, antiviral, antioxidant, antibacterial and anti‐inflammatory remedies, as also potential anticancer activity …”

Quality, storability, and essential oil content of Ligularia fischeri during modified atmosphere packaging storage

“…The 10,000 cc OTR film at 8°C and 30,000 cc OTR film at 24°C treatments had the highest antioxidant and vitamin C content. Antioxidants neutralize chemically active metabolic products, such as free radicals, inducing serious cellular damage (Ercisli et al 2012). The 10,000 cc OTR film at 8°C and 30,000 cc OTR film at 24°C treated Ligularia will have the best shelf life.…”