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

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 (Ficus 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°) 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 μg 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 (∼56%) and glucose (∼43%), as determined by HPLC.

► Phytochemical properties and antioxidant activity of seventy-six Turkish fig (Ficus carica L.) accessions were investigated.
► The fig accessions with green-, yellow-, brown-, purple-, and black-fruited displayed great diversity in levels of total phenolics (TP), total anthocyanins (TA) and antioxidant capacity (TAC). Black fig accessions had the highest TP, TAC and TA, whereas the yellow and green accessions contained the lowest levels.
► Brown and purple fig accessions had the higher Fructose (FRUC), glucose (GLUC) and sucrose (SUC) contents than other color groups.
► These results indicate a good correlation between the TP content and TAC of fig accessions.
► We have estimated that these data will be useful for studies to improve the nutritional content of fig accessions.