Phytochemical and antioxidant properties of selected fig (Ficus carica L.) accessions from the eastern Mediterranean region of Turkey
Yükleniyor...
Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Fig has been a typical fruit component of the health-promoting Mediterranean diet for a very long time. Phytochemical characters and antioxidant capacity of green-, yellow-, brown-, purple-, and black-fruited fig (Finis carica L.) accessions were investigated. In this study, total phenolics (TP), total anthocyanins (TA), fructose (FRUC), glucose (GLUC), sucrose (SUC), and variables (such as L*, a*, C*, and hue degrees) describing fruit skin colors were examined. Also, the antioxidant capacity (TAC) of fig fruits was determined by the ferric reducing antioxidant power (FRAP) assay. Antioxidant capacity was significantly correlated with the polyphenol and anthocyanin (r=0.74 and 0.63, respectively) contents of fruits. Black fig accessions had the highest TAC (range of 7.9-16.1, mean 12.4 Fe2+ mmol/kg FW), TA (range of 32.3-356.0, mean 128.4 mu g cy-3-rutinoside/g FW), and TP content (range of 69.1-220.0, mean 118.9 mg GAE/100 g FW). These black-fruited accessions had 2-fold greater TAC, 15-fold greater TA, and 2.5-fold greater TP than green and yellow fig accessions. However, the FRUC, GLUC, and SUC content of brown and purple fig accessions were higher than those of other color groups. The predominant sugars present were fructose (similar to 56%) and glucose (similar to 43%), as determined by HPLC. (C) 2011 Elsevier B.V. All rights reserved.
Açıklama
Anahtar Kelimeler
Ficus carica, Fig, Phytochemical characters, Antioxidant capacity, Sugars, Fruit skin color
Kaynak
Scientia Horticulturae
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
128
Sayı
4
