Mediterranean Figs (Ficus carica L.) Functional Food Properties

Çalışkan, Oğuzhan

doi:10.1016/b978-0-12-407849-9.00056-7

Cited by 17 publications

(20 citation statements)

References 26 publications

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“…The pH‐lowering effect of fig in the formula may be attributed to the dried fig pH (about 4.8 as compared to 6.7 for milk). Furthermore, fig contains significant amounts of small seeds rich in fatty acids (myristic, palmitic, stearic, oleic, linoleic and linolenic acids) (Jeong and Lachance ) and is a good source of antioxidants that are acidic in nature, such as phenolic compounds and organic acids (Caliskan ).…”

Section: Resultsmentioning

confidence: 99%

“…Figs have low amounts of sodium, and fat or cholesterol. They contain a good proportion of vitamins, amino acids, sugars and antioxidants and are a great source of natural sweets and soluble fibres (Caliskan ). It is stated that figs are an ideal ingredient in both adults' and children's diets, and may help to reduce weight and cholesterol and control blood sugar (Vinson ).…”

Section: Introductionmentioning

confidence: 99%

“…It is stated that figs are an ideal ingredient in both adults' and children's diets, and may help to reduce weight and cholesterol and control blood sugar (Vinson ). The annual harvest of figs covers about 400 000 hectares and the largest fig‐producing countries are Turkey, Egypt, Algeria, Morocco, Iran, Syria, United States and Spain (Caliskan ). Estahban, a southern city in Iran, is the sole producer of dried figs in the world.…”

Section: Introductionmentioning

confidence: 99%

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Development and characterisation of a sugar‐free milk‐based dessert formulation with fig (Ficus carica L.) and carboxymethylcellulose

Jahromi

Niakousari

2017

Int J of Dairy Tech

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The objective of this study was to develop an optimum formula for ‘Shir Anjir’, an Iranian dessert containing milk, dried fig (13, 16.5, 20%) and carboxymethylcellulose (CMC) (0, 0.35, 0.7%) with no added sugar. Apparent viscosity, flow behaviour indices, pH, acidity (% lactic acid), total solid and colour parameters were compared. Sensory tests were performed to evaluate degree of liking of colour, appearance, taste, texture, mouthfeel and general acceptance. Figs and CMC influenced the dessert's characteristics. The most popular formula contained milk, 16.5% figs and 0.7% CMC and had an apparent viscosity of 3.78 Pa·s at 5 °C, exhibiting a shear‐thinning behaviour.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Development and characterisation of a sugar‐free milk‐based dessert formulation with fig (Ficus carica L.) and carboxymethylcellulose

Jahromi

Niakousari

2017

Int J of Dairy Tech

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“…Fruits are consumed fresh, dried or processed in jams, marmalades and compotes [86]. Figs are a good source of minerals such as iron, calcium and potassium, vitamins, dietary fiber and contain a large number of different amino acids [87,88]. They also contain high levels of phenolic compounds known to have positive effects on human health [16].…”

Section: Figurementioning

confidence: 99%

“…From the literature, it is known that antioxidant activity correlates with certain determined levels of phenolic compounds in figs [44]. In comparison to red wine (200-800 mg/200 mL) or black tea (150-210 mg/200 mL), which are known for their high content of phenolic compounds, figs contain higher concentrations of total phenolic compounds (1090-1110 mg/100 g w.w.) [87,88]. Figs are not just a high-nutritional food but are also used in traditional medicine, homeopathic medicinal products and nutritional supplements of plant origin that are widely used worldwide [88].…”

Section: Figurementioning

confidence: 99%

Phenolic Compounds in Poorly Represented Mediterranean Plants in Istria: Health Impacts and Food Authentication

Višnjevec

Schwarzkopf

2020

Molecules

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Phenolic compounds are well-known bioactive compounds in plants that can have a protective role against cancers, cardiovascular diseases and many other diseases. To promote local food development, a comprehensive overview of the phenolic compounds’ composition and their impact on human health from typical Mediterranean plants such as Punica granatum L., Ziziphus jujuba Mill., Arbutus unedo L., Celtis australis L., Ficus carica L., Cynara cardunculus var. Scolymus L. is provided. Moreover, the potential use of these data for authenticity determination is discussed. Some of the plants’ phenolic compounds and their impact to human health are very well determined, while for others, the data are scarce. However, in all cases, more data should be available about the content, profile and health impacts due to a high variation of phenolic compounds depending on genetic and environmental factors. Quantifying variation in phenolic compounds in plants relative to genetic and environmental factors could be a useful tool in food authentication control. More comprehensive studies should be conducted to better understand the importance of phenolic compounds on human health and their variation in certain plants.

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Evaluation of fig‐milk dessert bioactive properties as a potential functional food

Zare,

Sedighi,

Jalili

et al. 2024

Food Science & Nutrition

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The fig‐milk dessert, a traditional and nutritionally rich treat infused with bioactive compounds, was subjected to a comprehensive analysis in this study. The novelty of this research lies in the investigation of the in vitro antioxidant, anticancer, and antimicrobial potential of the fig‐milk dessert. This was accomplished through the utilization of the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) assay, Annexin/propidium iodide staining, microtiter plate‐based assay and agar well diffusion, respectively, for the first time. Additionally, the study assessed the total phenols and flavonoid content of the extract using the Folin–Ciocalteu assay and the aluminum chloride method, respectively. The findings revealed that the cooking method exerted a significant influence on the bioactive properties and nutritional composition of the dessert. Among the samples analyzed, CM1, consisting of figs steamed for 2 min and milk heated to 70°C, exhibited remarkable characteristics. This sample demonstrated the highest peptide concentration (1290 mg/L), superior antioxidant and anticancer activities, and favorable sensory attributes. Specifically, CM1 induced apoptosis in 84% of AGS cells and inhibited 68% of free radicals in the DPPH assay. It is noteworthy that the fig‐milk dessert did not exhibit any antibacterial properties. These discerning results carry substantial implications for the development of functional dairy products endowed with both nutritional and potential therapeutic properties.

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Mediterranean Figs (Ficus carica L.) Functional Food Properties

Cited by 17 publications

References 26 publications

Development and characterisation of a sugar‐free milk‐based dessert formulation with fig (Ficus carica L.) and carboxymethylcellulose

Development and characterisation of a sugar‐free milk‐based dessert formulation with fig (Ficus carica L.) and carboxymethylcellulose

Phenolic Compounds in Poorly Represented Mediterranean Plants in Istria: Health Impacts and Food Authentication

Evaluation of fig‐milk dessert bioactive properties as a potential functional food

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