Changes in phytochemical compounds and antioxidant potential of fresh frozen and processed figs (Ficus carica L.)

Petkova N., . and Ivanov I., . and Denev P., . Changes in phytochemical compounds and antioxidant potential of fresh frozen and processed figs (Ficus carica L.). pp. 1881-1888. ISSN 0116-6514

The aim of the present work was to evaluate some phytochemical compounds in fresh frozen and processed yellow-coloured figs (Ficus carica L.). The moisture content ash titrable acidity total chlorophylls total carotenoids total phenols total flavonoids total anthocyanins as well as carbohydrates (fructose glucose and sucrose) were evaluated. In addition the antioxidant capacities of fresh frozen and processed figs (jam) were determined by DPPH and FRAP assays. The highest values of bioactive compounds and antioxidant activity were found in fresh fruits while in frozen fruits their levels decreased significantly. The preparation of fig jam was a better approach for preserving some bioactive compounds especially carotenoids and phenolic compounds. After four months of storage at -18C it was observed that there were significant losses in the antioxidant potential decrease in sucrose content as well as total phenols total flavonoids and total anthocyanins values. In spite of the reduction in some valuable compounds jam processing retained good amount of them during storage in comparison with freezing storage.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(06)%202019/24%20-...

Abstract

The aim of the present work was to evaluate some phytochemical compounds in fresh frozen and processed yellow-coloured figs (Ficus carica L.). The moisture content ash titrable acidity total chlorophylls total carotenoids total phenols total flavonoids total anthocyanins as well as carbohydrates (fructose glucose and sucrose) were evaluated. In addition the antioxidant capacities of fresh frozen and processed figs (jam) were determined by DPPH and FRAP assays. The highest values of bioactive compounds and antioxidant activity were found in fresh fruits while in frozen fruits their levels decreased significantly. The preparation of fig jam was a better approach for preserving some bioactive compounds especially carotenoids and phenolic compounds. After four months of storage at -18C it was observed that there were significant losses in the antioxidant potential decrease in sucrose content as well as total phenols total flavonoids and total anthocyanins values. In spite of the reduction in some valuable compounds jam processing retained good amount of them during storage in comparison with freezing storage.

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Item Type:	Article
AGROVOC Term:	Figs
AGROVOC Term:	Ficus carica
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Antioxidative compounds
AGROVOC Term:	Fresh fruits
AGROVOC Term:	Frozen fruits
AGROVOC Term:	Processed plant products
AGROVOC Term:	Moisture content
AGROVOC Term:	Ashes
AGROVOC Term:	Acidity
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8769

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