The phenolic composition and antioxidant properties of figs (Ficus carica L.) grown in the Black Sea region

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dc.contributor.authorBayrak, Çiğdem
dc.contributor.authorBirinci, Ceren
dc.contributor.authorKemal, Mehmet
dc.contributor.authorKolaylı, Sevgi
dc.date.accessioned2025-07-17T10:29:15Z
dc.date.available2025-07-17T10:29:15Z
dc.date.issued2023
dc.departmentAÇÜ, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü
dc.description.abstractThis study compared the phenolic composition and antioxidant properties of three varieties of fig fruits (Ficus carica L) from the Eastern Black Sea region of Türkiye. Total polyphenol content (TPC), total flavonoid content (TFC), and phenolic compositions were analyzed in green, purple, and dark purple species. The mean TPC value was 42.10 ± 5.71 mg GAE/100 g FW, ranging from 35.98 to 47.30 mg GAE/100 g FW, and was highest in the dark purple species. The mean TFC value was 1.27 ± 0.93 mg QUE/100 FW g, ranging between 0.35 and 2.21 mg QUE/100 FW g, and was highest in the purple species. The samples’ total antioxidant capacity was measured based on ferric reducing/antioxidant power (FRAP), the values ranging from 151.98 to 372.97 μmol FeSO4.7H2O/100 g FW, with an average value of 239.64 μmol FeSO4.7H2O/100 g FW, being highest in the dark purple species. The 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of the fruits was expressed as SC50 (mg/mL), and the values ranged from 10.04 to 42.42 mg/mL, being highest in the purple species. The phenolic composition was analyzed using HPLC-PDA according to the method in which 25 phenolic standards were used. Chlorogenic acid and t-cinnamic acid were the most common phenolic compounds, with rutin, chrysin, apigenin, and luteolin being detected at different amounts. In conclusion, the purple species contained the highest flavonoid content, was rich in apigenin, luteolin, and chrysin, and possessed the highest DPPH radical scavenging activity.
dc.identifier.doi10.1007/s11130-023-01089-z
dc.identifier.endpage545
dc.identifier.issn09219668
dc.identifier.issue3
dc.identifier.pmid37605067
dc.identifier.scopuss2.0-85168384968
dc.identifier.scopusqualityQ2
dc.identifier.startpage539
dc.identifier.urihttps://hdl.handle.net/11494/5808
dc.identifier.volume78
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorKemal, Mehmet
dc.publisherSpringer
dc.relation.ispartofPlant Foods for Human Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAntioxidant
dc.subjectFicus carica
dc.subjectFig fruits
dc.subjectPhenolic
dc.titleThe phenolic composition and antioxidant properties of figs (Ficus carica L.) grown in the Black Sea region
dc.typeArticle

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