Biosafety assessment of Fig (Ficus carica) leaves, an alternative preservative agent

Abstract

Due to the global disturbance of chemical resurgence in food, Fig leaves (Ficus carica) had been made to be applied as preservatives to extend the shelf life of perishable foods and to address chemical toxicity concern, despite limited information regarding its biosafety. Hence, the need to affirm the safety of this plant in-vivo was studied. Extracts of Fig leaves were mixed with basal diet and used as feed for one group of Wistar albino rats (treated group) while the second group was fed with sole basal medium to serve as control. The blood samples of both groups were taken before the rats were subjected to cervical dislocation. Haematological and histological parameters were studied to know the effects of the extracts and in order to justify the usage of plant extracts as preservatives for perishable foods. The haematological parameters of the treated group were higher than the control except for the insignificant changes in lymphocytes, basophils and eosinophils. Furthermore, the histological study revealed no sign of lesions in the all organs examined from both groups. The adoption of Fig leaf as preservatives has no contra-indication on the organs or blood parameters. Hence the global adoption as alternative preservative agents is undoubtedly recommended.