Phytochemical and antioxidant properties of selected fig (Ficus carica L.) accessions from the eastern Mediterranean region of Turkey

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dc.authoridcaliskan, oguzhan/0000-0002-2583-9588
dc.contributor.authorCaliskan, Oguzhan
dc.contributor.authorPolat, A. Aytekin
dc.date.accessioned2024-09-18T20:20:08Z
dc.date.available2024-09-18T20:20:08Z
dc.date.issued2011
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractFig 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.en_US
dc.identifier.doi10.1016/j.scienta.2011.02.023
dc.identifier.endpage478en_US
dc.identifier.issn0304-4238
dc.identifier.issn1879-1018
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-79953305316en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage473en_US
dc.identifier.urihttps://doi.org/10.1016/j.scienta.2011.02.023
dc.identifier.urihttps://hdl.handle.net/20.500.12483/10068
dc.identifier.volume128en_US
dc.identifier.wosWOS:000290815300014en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofScientia Horticulturaeen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFicus caricaen_US
dc.subjectFigen_US
dc.subjectPhytochemical charactersen_US
dc.subjectAntioxidant capacityen_US
dc.subjectSugarsen_US
dc.subjectFruit skin coloren_US
dc.titlePhytochemical and antioxidant properties of selected fig (Ficus carica L.) accessions from the eastern Mediterranean region of Turkeyen_US
dc.typeArticleen_US

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