Phytochemical content, antioxidant potential, and fatty acid composition of dried Tunisian fig (Ficus carica L.) cultivars

  • Marwa Khadhraoui Oases Aridoculture and Culture Laboratory of the Arid Region Institute (IRA), Tunis, Tunisia
  • Mohamed Bagues Oases Aridoculture and Culture Laboratory of the Arid Region Institute (IRA), Tunis, Tunisia
  • Francisco Artés Postharvest and Refrigeration Group, Department of Food Engineering, Technical University of Cartagena (UPCT), Spain
  • Ali Ferchichi National Agronomic Institute of Tunis (INAT), Tunis, Tunisia

Abstract

This study reports the main phenolic compounds, as well as phenolic profiles and antioxidant activity in nine sun-dried fig cultivars with different skin color, originating from South-Eastern and Middle-Eastern Tunisia. For all evaluated parameters, a considerable variability with high significant differences was observed among the cultivars studied. Dark fruits exhibited a higher total polyphenol contents (201.77 mg GAE/100g DM in cultivar Saoudi Douiret) compared to green fruits (73.74 mg GAE/100g DM in cultivar Bayoudhi Douiret). Fatty acid methyl esters, identified by GC-MS, distinguished the presence of (C16: 0), (C18: 1), ((C18: 2) 9, 12), ((C18: 3) 9, 12, 15) and (C20: 0). Strong correlations between the amounts of total phenolics, phenolic acids, flavonoids, fatty acids and antioxidant capacity were found. A principal component analysis showed three groups of cultivars regarding their similarity level.

Published
2019-06-20