HPLC Analysis of Polyphenols in Peel and Pulp of Fresh Figs

Piga, Antonio; Del, Alessandra; Milella, G.; Pinna, Ivo; Vacca, Vincenzo; Schirru, S.

doi:10.17660/actahortic.2008.798.43

Cited by 24 publications

(15 citation statements)

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“…Also, the TA values of samples in the present study were lower than those in other studies on commercial fig cultivars (Dueñas et al, 2008) and fig accessions (Çalişkan & Polat, 2011), but higher than those reported by Solomon et al (2006). The levels of TP compared to those found in this study were in agreement with those of Piga et al (2008), but lower than found by Çalişkan & Polat (2011). The TAC levels in the present study were much higher than those reported by Solomon et al (2006).…”

Section: Phytochemical Propertiessupporting

confidence: 61%

Effects of genotype and harvest year on phytochemical and fruit quality properties of Turkish fig genotypes

Çalışkan

Polat

2012

Span. j. agric. res.

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This study was conducted over three harvest years to determine effects of Turkish fig genotypes grown in the eastern Mediterranean region of Turkey on phytochemical and fruit quality characters. Fruit quality characters such as fruit weight, fruit width, fruit neck length, total soluble solids (TSS), pH, acidity, and TSS/acidity were examined. Total phenolics (TP), total anthocyanins (TA), antioxidant capacity (TAC), fructose (FRUC), glucose (GLUC), sucrose (SUC), and variables describing fruit skin and flesh colors (L*, a*, C, and hº) were also determined. Analysis of the data obtained from 12 fig genotypes, and three harvest years demonstrated a highly significant influence of genotype on phytochemical and fruit quality characters. 'Bursa Siyahı', which has dark black fruit skin, had the highest levels of TA (113.6 μg cy-3-rutinoside g -1 fw), TP (105.2 mg GAE/100 g fw), and TAC (10.9 mmol Fe 2+ kg -1 fw). Three yearly averages of fruit weight ranged from 22.8 g ('Sarı İncir') to 57.5 g ('Bursa Siyahı'), and ostiole width ranged from 0.9 mm ('Bursa Siyahı') to 3.7 mm (31-IN-16). These results indicate that TP (r = 0.77) contents correlated moderately to TAC, more so than with TA (r = 0.56). Both FRUC and SUC were negatively correlated with TA (r = -0.34 and r = -0.42, respectively). These data demonstrate that genotype is the main influence on the phytochemical and fruit quality characters of figs.Additional key words: antioxidant capacity; Ficus carica; fruit characters; fruit color; genotype; harvest year. ResumenEfectos del genotipo y el año de cosecha en las propiedades fitoquímicas y de calidad de la fruta de genotipos turcos de higueraEste trabajo se llevó a cabo para determinar los efectos que producen distintos genotipos turcos de higuera cultivados en la región mediterránea del este de Turquía sobre los caracteres fitoquímicos y de calidad de la fruta (como peso del fruto, ancho del fruto, longitud del cuello del fruto, sólidos solubles totales (TSS), pH, acidez y TSS/acidez). También se determinaron los fenoles totales (TP), antocianinas totales (TA), capacidad antioxidante (TAC), fructosa (FRUC), glucosa (GLUC), sacarosa (SUC) y las variables que describe la piel del fruto y colores de su carne (L*, a*, C y hº). El análisis de los datos obtenidos con 12 genotipos en tres años de cultivo demostró que hay una influencia altamente significativa del genotipo sobre los caracteres fitoquímicos y de calidad de la fruta. 'Bursa Siyahı', que tiene la piel del fruto negro oscuro, tuvo los niveles de TA más altos (113,6 μg de cianidina-3-rutinósido g -1 peso fresco), TP (105,2 mg GAE/100 g peso fresco) y TAC (10,9 mmol Fe 2+ kg -1 peso fresco). Las tres medias anuales del peso del fruto variaron entre 22,8 g ('Sarı İncir') y 57,5 g ('Bursa Siyahı'), y el ancho del ostiolo varió entre 0,9 mm ('Bursa Siyahı') y 3,7 mm (31-IN-16). Los contenidos de TP (r = 0,77) estuvieron moderadamente correlacionados con los de TAC, más que con los de TA (r = 0,56). Tanto FRUC como SUC se correlacionaron negativamente c...

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Section: Phytochemical Propertiessupporting

confidence: 61%

Effects of genotype and harvest year on phytochemical and fruit quality properties of Turkish fig genotypes

Çalışkan

Polat

2012

Span. j. agric. res.

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“…In this study, it was observed that most of the compounds with antioxidant activity such as polyphenols, anthocyanins, and flavonoids were located in the (Solomon et al, 2006). Polyphenols analysis carried out by HPLC confirmed that phenolics were mainly concentrated in the peel with black cultivars having the highest content (Piga et al, 2008). In vitro and in vivo studies have demonstrated that fig antioxidants were able to affect processes that alter the development of tumor cells and to avoid neurochemical and behavioral changes related with aging (Shukitt-Hale et al, 2007;Vinson et al, 2005).…”

Section: Resultsmentioning

confidence: 69%

Evaluating Quality Attributes of Four Fresh Fig (Ficus carica L.) Cultivars Harvested at Two Maturity Stages

Crisosto¹,

Bremer²,

Ferguson³

et al. 2010

horts

122

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“…Because skins were shown to be the major source of anthocyanins and polyphenols, the consumption of whole ripe fruits was recommended. Piga et al [20] detected phenolic compounds in the peel and pulp of figs and found that the black fig cultivar had the highest content, and most of the polyphenols were concentrated in the peel.…”

Section: Phytochemical Properties Of Figsmentioning

confidence: 99%

Mediterranean Figs (Ficus carica L.) Functional Food Properties

Çalışkan

2015

The Mediterranean Diet

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HPLC Analysis of Polyphenols in Peel and Pulp of Fresh Figs

Cited by 24 publications

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Effects of genotype and harvest year on phytochemical and fruit quality properties of Turkish fig genotypes

Effects of genotype and harvest year on phytochemical and fruit quality properties of Turkish fig genotypes

Evaluating Quality Attributes of Four Fresh Fig (Ficus carica L.) Cultivars Harvested at Two Maturity Stages

Mediterranean Figs (Ficus carica L.) Functional Food Properties

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