Assessment of chemical, physico-chemical, techno-functional and antioxidant properties of fig (Ficuscarica L.) powder co-products

• Fig powder co-product (FPC) obtained from pulp and peel were analyzed.
• FPC showed high content in sugars mainly fructose and glucose.
• FPC obtained from peel had higher content in polyphenolic compounds than pulp.
• FPC obtained from peel and pulp exhibited a high antioxidant activity.
• Fig powder co-product may potentially be used as ingredient in food area.

The aims of this study were determine (i) the chemical, physico-chemical and techno-functional properties (ii) the phenolic, flavonoid and anthocyanins profile, (iii) the organic acids and sugar content and (iv) the antioxidant properties of the fig powder co-products (FPC) obtained from the pulp and peel of two cultivar such as colar and cuello de dama. The main sugars were fructose and glucose with higher content in FPC obtained from pulp than FPC obtained from peel. In the same way, higher content of organic acids were found in FPC obtained from pulp than obtained from peel. The majority of the phenolic acids were found in FPC obtained from pulp; however, the flavonoids were predominant in FPC obtained from peel. As regards antioxidant activity, at all concentrations and with all methods, FPC obtained from peel present higher antioxidant activity than FPC obtained from pulp.