Influence of Tunisian Ficus carica fruit variability in phenolic profiles and in vitro radical scavenging potential

Abstract

Ficus carica L., Moraceae, is one of the fi rst plants that were cultivated by humans, being the fruit an important crop worldwide for dry and fresh consumption. In this work, phenolics and antioxidant potential of dried fruits of seventeen Tunisian F. carica varieties, from green, red and black phenotypes, were assessed for the fi rst time. HPLC-DAD analysis was performed. All samples presented a similar qualitative profi le. The phenolics content ranged between 29.18 and 55.56 mg/kg (in black and red phenotypes, respectively) and quercetin-3-O-rutinoside was always the major compound. The antioxidant potential against DPPH•, superoxide and nitric oxide radicals of three varieties representing each phenotype was checked. All samples exhibited activity against the fi rst two radicals in a concentration-dependent way, "Bayoudi" variety being the most effective one (IC25 values of 10.32 and 2.89 µg/ mL, respectively). Nevertheless, only "Hammouri" variety presented some capacity to scavenge nitric oxide radical. Our results reveal nice perspectives for these typical fruits, as they present an interesting phenolic composition and good antiradical activity and may encourage their consumption for health protection.

New insights into the qualitative phenolic profile of Ficus carica L. fruits and leaves from Tunisia using ultra-high-performance liquid chromatography coupled to quadrupole-time-of-flight mass spectrometry and their antioxidant activity

“…The avonols quercetin, quercetin-3-O-glucoside and quercetin-3-O-rutinoside were conrmed by standards and previously reported in fresh and dried gs. [8][9][10][32][33][34]38 A malonyl derivative of quercetin was found at RT 18.68 min, the fragmentation pattern (Fig. 3b) being in agreement with Takahashi et al 32 and so characterized as quercetin 3-O-(6 00 -malonyl) glucoside.…”

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

“…The concentration of chlorogenic acid detected in fresh figs’ pulp in cultivar Dottato were generally higher respect to the values reported in literature for other varieties (De Caro and Piga ; Oliveria and others ; Faleh and others ; Vallejo and others ). Luteolin diglucoside and rutin concentration in Dottato fresh figs resulted more abundant with respect to the values reported by Vallejo and others (), whereas the concentration of the latter compound resulted similar to that reported by Oliveira and others ().…”

Phytochemical Analysis, Antioxidant and Antimicrobial Activities of Three Samples of Dried Figs (Ficus Carica L.) From the Region of Mascara

“…Accordingly, there may be a close relationship between the intensity of solar radiation and the biosynthesis of polyphenols in the plant explained by some researchers that long exposure to the sun and the amount of precipitation appear to be mostly involved in this natural phenomenon (Rabhi et al, 2013). On the other hand, as mentioned previously, the existence of other undetermined compounds with antioxidant activity (Faleh et al, 2012), such as those involved in the Maillard reaction (Billaud et al, 2005) can not be overlooked. The antioxidant capacity of phenolic compounds results from the high redox potential and the ability to eliminate electron or hydrogen atoms from free radicals, which causes a break in the reaction chains, which then generates oxidative stress (Tsao & Deng, 2004).…”