Phytochemical content and antioxidant activity of different fruit parts juices of three figs (Ficus carica L.) varieties grown in Tunisia
2016
Harzallah, Arij | Bhouri, Amira Mnari | Amri, Zahra | Soltana, Hala | Hammami, Mohamed
Fig is an important source of bioactive compounds and has been a typical component in the health-promoting Mediterranean diet for many centuries.This study was conducted to evaluate differences between phytochemical composition and antioxidant properties of juices of peel, pulp and total fruit of figs from three different varieties grown in Tunisia Mediterranean coast and corresponding to three different colors (green, purple and black) as well as the effect of maturation stage on the amounts of phytochemical composition including total phenols content (TPC), total flavonoids content (TFC), total ortho-diphenols content (TOPC), total tannins content total (TTC) and total anthocyanins content (TAC).Antioxidant potential was assessed by two assays: 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging capacity and reducing power (RP) and showed that different fig juices extracts exhibited the same antioxidant capacity in both systems tested and at different concentrations.Black peel juice acted as the greatest antioxidant by having the highest DPPH and RP activities followed by the juice of black fig total fruit. The antioxidant capacities observed were attributed to higher total phenolic, flavonoid and anthocyanin contents according to the chemometric results.Comparison of phytochemical composition of fig fruits during the development stage revealed a significant increase of TPC, TFC, TOPC, TTC and TAC in the ripe fruits of the three tested varieties.This is the first study comparing the phytochemical composition and antioxidant potential of juices of Ficus carica L. peels, pulps and total fruits.
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