Abstract
Fig seeds are considered to be significantly responsible for the bioactive compounds of fig. In this study, the effects of six different solvents (100% acetone, 100% methanol, 100% ethanol, 50% (v/v) aqueous acetone, 50% (v/v) aqueous methanol and 50% (v/v) aqueous ethanol) with changing polarities on the polyphenol contents and antioxidant capacities of fig seed extracts were investigated. Total polyphenol contents (TPCs), total flavonoid contents (TFCs), antioxidant capacities (DPPH and FRAP assays) and polyphenol compositions of the extracts were evaluated. The results indicated that fig seeds extracted by 50% (v/v) aqueous methanol exhibited the highest TPC (714 mg GAE/kg DM), TFC (312 mg (+)-CE/kg DM), DPPH (41.6%) and FRAP (8504 mg FeSO4/kg DM) values. Also, same extract had the maximum values of chlorogenic acid (131.9 mg/kg DM), (-)-epicatechin (166.4 mg/kg DM) and rutin (50.7 mg/kg DM) (p<0.05). The extractability of syringic acid was determined to be highest with 50% aqueous methanol (8.03 mg/kg DM) and 50% aqueous ethanol (8.13 mg/kg DM) (p>0.05). The psoralen extractability was highest in 50% aqueous acetone (53.0 mg/kg DM) and 50% aqueous ethanol (54.0 mg/kg DM) (p>0.05). High correlations among TPCs, TFCs, antioxidant capacities and individual polyphenols of fig seed extracts were also observed.
Highlights
Fresh and dried fruits of the fig tree (Ficus carica L., family Moraceae) are important parts for the consumers worldwide (Rtibi et al 2018, Rodríguez-Solana et al 2018)
The polyphenols and antioxidant compounds of fig seeds were extracted with various solvents having different polarities
The lowest Total flavonoid content (TFC) was observed in fig seeds extracted by 100% acetone and 100% ethanol (192 mg (+)-CE/kg dry matter (DM) and 195 mg (+)-CE/kg DM), whereas the fig seeds extracted by 50% (v/v) aqueous methanol had the highest flavonoid content (312 mg (+)-CE/ kg DM)
Summary
Fresh and dried fruits of the fig tree (Ficus carica L., family Moraceae) are important parts for the consumers worldwide (Rtibi et al 2018, Rodríguez-Solana et al 2018). Amino acids, minerals, vitamins, low amounts of lipids, phytosterol, organic acids, and polyphenols (Nadeem & Zeb 2018) Besides being delicious, they have been consumed for centuries because of their antioxidant, antiherpes simplex virus (HSV), hypoglycemic, antidiabetic, anti-hyperlipidemic, hepato-protective and immune sensitive properties (Nadeem & Zeb 2018, Rodríguez-Solana et al 2018). They have been consumed for centuries because of their antioxidant, antiherpes simplex virus (HSV), hypoglycemic, antidiabetic, anti-hyperlipidemic, hepato-protective and immune sensitive properties (Nadeem & Zeb 2018, Rodríguez-Solana et al 2018) These health promoting properties are mainly attributed to the fact that fig fruits contain high amounts of polyphenols with antioxidant properties that can prevent oxidative stress-related diseases (Bahrin et al 2018). It is very important to reveal the polyphenol contents and antioxidant capacities of fig seeds
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