Phenolic acids and flavonoids of fig fruit (Ficus carica L.) in the northern Mediterranean region

Veberič, Robert; Colarič, M.; Štampar, Franci

doi:10.1016/j.foodchem.2007.05.061

Cited by 301 publications

(218 citation statements)

References 21 publications

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“…Among the evaluated fruit pulps, fig pulp showed lower antioxidant activity, but in fig jelly, its initial activity remained stable. Veberic et al (2008) evaluated the content of phenolic compounds in figs in the northern Mediterranean area and found that phenol content varied according to harvest dates and the variety, which might justify the low antioxidant activity when compared with other fruits evaluated. The jelly was prepared with the skin, which contained healthful nutrients that should not be discarded.…”

Section: Resultsmentioning

confidence: 99%

Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

Bof

Fontana

Piemolini-Barreto

et al. 2012

Braz. arch. biol. technol.

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The effect of freezing and processing technology on the antioxidant capacity of grape (Vitis vinifera), apple (Malus domestica), strawberry (Fragaria x Anassa), pear (Pyrus communis L.), guava (Psidium guajava L.), and fig (Ficus carica L.) was evaluated for 90 days. Under a storage temperature of -15 ° C, there was no significant difference in the antioxidant capacity of grape and fig pulp, and a higher antioxidant capacity was found for guava pulp (27 µmol/g). While the technological processing did not affect the antioxidant capacity of pear and apple jellies, allother jellies studied showed a reduced antioxidant capacity. The processing reduced the antioxidant capacity of grapes in 45%. Among the fruit products, the highest antioxidant activities were found for guava pulp and jelly (27 and 25 µmol/g, respectively), followed by grape pulp (22 µmol/g).

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Section: Resultsmentioning

confidence: 99%

Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

Bof

Fontana

Piemolini-Barreto

et al. 2012

Braz. arch. biol. technol.

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“…The polyphenol content in black raisin (271.67 mg GAE/100 g) was reported to be much lower compared to golden raisin. Golden raisins have higher total polyphenol content compared to other types of raisins based on data from USDA and PhenolExplorer (Williamson & Carughi, 2010 (Jeong & Lachance, 2001;Veberic et al, 2008;Slatnar et al, 2011). Dried figs are rich in dietary fiber, vitamin K and minerals such as magnesium, potassium and calcium (Vinson, 1999 Ajwa, Safawi and Mariami dates showed the highest total sugar content ranging from 43.75 to 48.61%.…”

Section: Discussionmentioning

confidence: 99%

Nutrient Compositions and Total Polyphenol Contents of Selected Dried Fruits Available in Selangor, Malaysia

Khairuddin¹,

Haron²,

Yahya³

et al. 2017

JAS

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Dried fruits contained higher amount of energy and nutrient density compared to the fresh ones. This study was conducted to determine and compare the content of nutrients and polyphenols in dried dates, raisin, apricot and fig. Dried fruit samples were bought from three different stores in Selangor and analyzed in triplicates. AOAC (1997) standard methods were used for proximate analyses. The total sugar and polyphenol contents were determined using Dubois and Folin-Ciocalteu methods, respectively. Highest moisture content was found in dried apricots (35.26%) while the lowest one was in Mariami dates (21

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“…Figs are of great nutritional importance as they are an outstanding source of carbohydrates, minerals, essential amino acids and vitamins (Veberic et al, 2008). They contain one of the highest concentrations of polyphenols among the commonly consumed foods and beverages (Vinson, 1999).…”

Section: Introductionmentioning

confidence: 99%

Effect of moisture content on textural attributes of dried figs

Maftoonazad¹,

Farahnaky²,

Hosseini³

et al. 2014

International Agrophysics

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A b s t r a c t. Due to their soft texture consumers prefer moist figs, which has motivated fig processors to increase the production of this product. However, as water enhances the browning reaction rate, moisture content optimisation of moist figs is very important. Processed figs must have suitable texture softness with browning kept to a minimum. The purpose of this study was to examine the effect of moisture content on the textural attributes of dried figs. Hardness, compression energy, gradient, gumminess and chewiness of fig samples decreased with moisture content exponentially, whereas the trend of springiness and cohesiveness with change of moisture content was nearly constant. Moreover, in the texture profile analysis plot of rehydrated figs, the presence of negative area is an indication of adhesiveness which was zero in control dried figs. The results of the texture profile analysis tests proved the existence of a critical moisture content of about 18.4%, above which no significant effect of moisture content on textural parameters was found. The glass-rubber transition results from differential scanning calorimeter may explain the different texture profile analysis attributes of dried figs compared with rehydrated figs.

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Phenolic acids and flavonoids of fig fruit (Ficus carica L.) in the northern Mediterranean region

Cited by 301 publications

References 21 publications

Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

Nutrient Compositions and Total Polyphenol Contents of Selected Dried Fruits Available in Selangor, Malaysia

Effect of moisture content on textural attributes of dried figs

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