Nutraceutical content in 'Melanzana' and 'Dottato' fig fruit (Ficus carica L.)
2017
Allegra, A. | Alfeo, V. | Gallotta, A. | Todaro, A.
Consumption of fig fruits (Ficus carica L.) has positive health effects due to the presence of nutraceutical compounds that may help preventing the cardiovascular disease occurrence and the growth of carcinoma cells. The aim of this study was the postharvest assessment of the most representative fruit chemical (total soluble solids and titratable acidity), physical (color) and nutraceutical components (phenolics, ascorbic acid and carotenoids) of 'Melanzana' and 'Dottato' fig cultivars. Total carotenoids and total polyphenols contents (from fig peel and pulp) were measured by spectrophotometry at different time of storage in bio-oriented bags at 4°C and 85% of RH. Total carotenoids trend observed during the storage showed no significant differences between the investigated cultivars both in the peel and in the pulp. The average total carotenoids was 4.73 and 4.04 µg g-1 for peels and 15.07 and 11.08 µg g-1 for pulp, respectively for 'Dottato' and 'Melanzana'. Total polyphenols content showed significant differences among cultivars and within the same cultivar depending on the tissue analyzed (peel or pulp). 'Melanzana' polyphenols content was 743.47 and 1276.22 µg g-1, while for 'Dottato' the content was 553.27 and 990.60 µg g-1, respectively for peel and pulp. During refrigerated storage, a slow decrease of fruit polyphenols concentration was observed for both investigated cultivars.
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