Phenolics in Mediterranean and Middle East Important Fruits

Abstract

Background Phenolic compounds (polyphenols) are common plant secondary metabolites playing different roles in plants, and some of these vegetables and correlated fruits—figs, grapes, pomegranates, olives, date palms, etc.—contain remarkable and diversified amounts of these substances. In addition, polyphenols are reported to show positive effects for human health, because of their antioxidant behavior. Figs are an excellent source of polyphenols with highest concentrations of proanthocyanidins. Actually, figs contain higher amounts of polyphenols than red wine and tea. Objective Antioxidant activity of several flavonoids (a group of polyphenols) in figs is higher than that of, vitamin C, glutathione, or vitamin E. Pomegranates contain very high levels of polyphenols as compared to other fruits and vegetables. It is used in folklore medicine for the treatment of various diseases, such as hepatic damage, snakebite, ulcer, etc. Method The health-positive potential of pomegranate fruit has been mainly attributed to ellagitannins, the predominant class of phenolics in pomegoxidation. Results The chief phenolic compound found in fresh olive is the bitter secoiridoid oleuropein.. Conclusions Processing of table olive decreases levels of oleuropein with correlated increases in the hydrolysis of hydroxytyrosol and tyrosol. Many of the health benefits reported for olives are thought to be associated with the levels of hydroxytyrosol. Date palm represents a staple food in most of the Arabian countries and is commonly consumed in several parts of the world. Highlights Numerous researches revealed the antibacterial, anti-hyperlipidemic, hepatoprotective, antimutagenic, and nephroprotective activity of date fruits, with reported anticancer and anti-fungal features.

Polyphenols in fig: a review on their characterisation, biochemistry during ripening, antioxidant activity and health benefits

“…Moreover, phenolic acid levels also went down by this drying method significantly. On the contrary, oven drying has been reported to enhance polyphenol levels (only except for cyanidin‐3‐O‐rutinoside) (Haddad et al ., 2020). It seems that more conclusive evidences from HPLC‐MS are still needed for conclusively getting to know the impact of drying methods on the polyphenol content, rather than only relying on spectroscopic estimation methods.…”

“…The high contribution of fig peel to the antioxidant activity presents a valid case of inclusion of peel during consumption (Pereira et al ., 2017). Antioxidant capacity due to the presence of various flavonoids in figs was larger than those determined in well‐known antioxidants (vitamin C, vitamin E and glutathione) (Haddad et al ., 2020). In terms of a sensorial viewpoint, even the flavour performances of figs differ according to different varieties, which is attributable to the polyphenols present in them (Veberic & Mikulic‐Petkovsek, 2016).…”

Polyphenols from Mediterranean Plants: Biological Activities for Skin Photoprotection in Atopic Dermatitis, Psoriasis, and Chronic Urticaria

“…Tea, which contains tannins, is commonly consumed in many parts of the world, including Asia, Europe, and North America. Finally, flaxseed, which is rich in lignans, is commonly consumed in North America and Europe [42,43]. Overall, a wide variety of plant-based foods containing polyphenols are generally available in most parts of the world, and the specific consumption patterns may vary depending on cultural and regional factors.…”