How Does Cultivar Affect Sugar Profile, Crude Fiber, Macro- and Micronutrients, Total Phenolic Content, and Antioxidant Activity on Ficus carica Leaves?

Abstract

The objective of this research was to evaluate the effect of the cultivar on the nutritional and functional parameters of Ficus carica leaves. This information will provide the basis for their potential use and future incorporation in other food matrices as food ingredients. Sucrose, glucose, and fructose were detected in all fig leaves, with mean values of 48.94, 66.74, and 43.70 g kg−1 dried weight (dw), respectively. The crude fiber range was between 6.53% and 22.67%, being an interesting source of fiber. The most abundant macronutrient was calcium (Ca), followed by potassium (K) and magnesium (Mg). All cultivars showed high concentrations of iron (Fe). Ficus carica leaves can be a good material for obtaining extracts rich in fiber and calcium and provide an alternative source of these compounds to be incorporated into other nutraceutical and/or food matrices.

Can unexploited biomass of Ficus carica L. be valorized as a bio‐based material for the development of functional food formulations?

“…4 Food waste biomass is known to be a resource for high-value chemicals. 5 Fruit waste can be efficiently minimized in mass and the ingredients of the collected organic waste can be circulated in the frame of circular bioeconomy. 6 In this context, a zero-waste approach is recommended for the holistic valorization of fruits.…”