Fig Pulp Research Articles

Assessment of Some Heavy Elements in Selected Fruits from the Markets of Anbar Governorate: Implications for Human Health

Eating fruit can be a useful way to enhance health and reduce the risk of many diseases. At the same time, if this fruit exceeds the permissible limit, it can be a source of diseases dangerous to human health. Therefore, this issue presents a complex and multifaceted challenge. The current study aims to assess the concentration of certain heavy metals (chromium, iron, nickel, copper, manganese) in the pulp and peels of selected fruits from the markets of Anbar Governorate, Iraq. Ten types of fruits were selected (quince, fig, orange, apple, banana, mango, watermelon, carrot, pomegranate, kiwi) and compared with internationally permissible limits. The concentrations were measured using an atomic absorption spectrometer. The results indicated the concentration of some metals exceeding limits of the international standard. For instance, it was noted that the concentration of Ni in the peels very high and the samples that exceeded the international limit were; A2 – B2 – C2 – K2 – M2 – P2 – S2 where samples had 6.548, 3, 3.645, 3.323, 17.516, 4.290 and 5.258 mg/L of Ni. In the pulp, nickel was found at high concentrations exceeding the international limits in samples (A1 - B1 - C1 - K1 - M1 - O1 - P1 - S1), with concentrations of (23.645 - 3.968 - 6.226 - 13.645 - 2.355 - 8.806 - 19.129) mg/L. The highest Ni was found in apple pulp at 23 mg/L while the lowest concentration of Ni was found in orange peel and fig pulp at 0.097 mg/L.

An In vitro Analysis of Ficus carica’s Antioxidant Potential

Since antiquity, plants naturally produce free radical scavengers and they act as potential source of antioxidants. Researchers show huge interest towards the traditional uses of medicinal plants against ailment related to oxidative stress. The present analysis measures the antioxidant capacity of Ficus carica fruits (Sample A - Pulp with seeds and Sample B - Pulp). Therefore, ethanol extracts of Ficus carica fruits were assessed for determining their anti-oxidative potentials using both free radical scavenging and reducing ability assays which is compared with standard ascorbic acid (control). Results strongly suggest that ethanol extract of fig possess a good antioxidant potential, moreover Sample A - fig pulp with seed possess a better antioxidant activity when compared to pulp alone. This finding is useful for further advancements in the fields of food supplements, food additives and drug synthesis in future.

Physico-chemical and Nutritional Assessment of Toffees Developed from Figs

Background: Fig is emerging as an important functional food because it is considered to be an important source of dietary fiber, vitamins and various useful minerals like Iron, calcium, magnesium, etc. Fruit toffees contain nutrients like vitamins and minerals present in the original fruit and are nutritionally superior to milk based toffees. The present study was carried out to develop and standardize technology for preparation of fig toffees. Methods: Six types of toffee blends were prepared with the replacement of fig in the amount of 0%, 10%, 20%, 30%, 40% and 50%. The desired blend was kept for shelf-life analysis at a 30 days interval, under the storage period of three months. Result: It was found that toffee containing 30% fig pulp was most desirable and was kept for storage studies. Fig toffee contained crude fiber 2.890%, protein 3.973%, phenolic compounds 153.253 GAE mg per 100 g, antioxidants 60.6% inhibition activity per 100 g and flavonoids 15.110 mg per 100 g. Fig toffee was also found to be a good source of minerals like calcium, Iron, potassium, magnesium, sodium and phosphorus. Storage studies revealed that the product was stable during three months of storage study period.

Preparation and Development of Fig Fruit Jam Blended with Different Level of Apple Pulp


 Fig is familiar in the World as a edible fruit, but technically it is not a fruit it is a container, called a syconium, which is oddly an inside out flower cluster. The present study was conducted to prepare a value-added product form fig fruit blended with apple pulp. The jam was prepared with different combination of fig pulp and apple pulp, 200:200, 250:150, 300:100, 350: 50 and 400:00. The treatments were analyzed physio-chemically and sensory for a total period of 90 days. The statistical results revealed that treatment have a significant (P<0.05) on physio-chemical and sensory attributes of jam. The physio- chemical study revealed that pH, ascorbic acid and non-reducing sugar decreased significantly, while TSS, reducing sugar and % acidity showed a significant increased during 90 days of storage. In sensory attributes, the control and test samples showed a significant difference in texture, taste and colour. The sensory results indicated that with decreased in the apple pulp the texture properties decreases and the opacity increased. The statistical results showed treatment T1(200:200) was found best among the other treatments followed by T2 (250:150) in chemical and sensory attributes. The new formulated product can serve as a good spread on bread and other etc.
 

Adding value to wild Himalayan fig (Ficus palmata): Composition, functional and sensory characteristics of jam

Wild Himalayan fig is an underutilized wild fruit with various nutritional components. The fruit was evaluated for different parameters like crude fibre value (18.90 - 16.38 %), total phenols (72.6 – 65.4 mg/100g) and the energy value (99.84 Kcal). The shelf life of this fruit was enhanced by converting it into value added product like jam. To standardize the technology for jam preparation, different treatments were designed by varying the concentration of pectin and citric acid. Among these treatments, T3C1 containing 0.7 percent pectin and 0.3 percent citric acid was found best with higher titratable acidity (12.02%) as citric acid, ascorbic acid content (1.24mg/100g), total sugar (66.42 %) and reducing sugar (58.85%), total phenol (39.8 mg/100g), anthocyanin 17.05 mg/100 g). Further, on the basis of sensory evaluation, the standardized product had high overall acceptability along with higher score for colour, flavor etc. The FTIR analysis of prepared jam and fig pulp clearly revealed that there was no alteration in physicochemical properties of fig pulp after its processing. Hence, the results from the present investigation clearly revealed that development of jam from wild fig can also be one of the alternative for the utilization of this nutritional rich underutilized crop for commercial purposes.

The role of non-fig-wasp insects on fig tree biology, with a proposal of the F phase (Fallen figs)

The two seminal papers by Galil and Eisikowitch describing the development of Ficus flowers and their sycophilous wasps (i.e., phases A-E) have been adopted in several ecological and evolutionary studies on a wide range of fig tree-insect interactions. Their classification, however, is not inclusive enough to encompass all the diversity of insects associated with the fig development, and the impact of this fauna on the fig-fig wasp mutualism is still unexplored. Here we describe the life history of the non-fig-wasp insects and propose an additional phase to fig-development classification, the F phase (Fallen figs). These figs are not consumed by frugivores while still on the parent tree, fall to the ground and turn into a resource for a diverse range of animals. To support the relevance of the F phase, we summarized a 5-years-period of field observations made on different biomes in three continents. Additionally, we compiled data from the literature of non-fig-wasp insects including only insects associated with inflorescences of wild fig tree species. We report 129 species of non-fig-wasp insects feeding on figs; they colonize the figs in different phases of development and some groups rely on the fallen figs to complete their life cycles. Their range of interaction varies from specialists – that use exclusively fig pulp or fig seeds in their diets – to generalists, opportunists and parasitoids species. The formalization of this additional phase will encourage new studies on fig tree ecology and improve our knowledge on the processes that affect the diversification of insects. It will also help us to understand the implications this fauna may have had on the origin and maintenance of mutualistic interactions.

Influence of Processing on Phytochemical Characteristics and in vitro antioxidant actvity of Ficus carica l. (FIG) products

The present study was undertaken to assess the effect of processing into jam and nectar on phytochemical characteristics, in vitro antioxidant activity viz. reducing power, iron chelating activity, DPPH, ABTS, nitric oxide, superoxide and hydrogen peroxide radical scavenging assays of figure Ficus carica L. fruit. Figure pulp extracts exhibited significantly higher antioxidant activity than fig jam and fig nectar extracts. Total phenolics however to decreased by 10 and 55 %, flavonoids by 98 and 45%, anthocyanins by 79 and 33% and tannins by 83 and 77% in fig jam and fig nectar, respectively, when compared with the fig pulp. However, in vivo studies to determine the antioxidant potential of the fruit need to conducted before it can be recommended as nutritional substitutes.

Influence of processing on physicochemical, nutritional and phytochemical composition ofFicus carical. (fig) products

The influence of processing on the physicochemical, nutritional and phytochemical composition of Ficus carica L. (fig) products was evaluated. Mature figs were washed, cut in quarters, pulped and then the pulp was processed into fig jam and fig nectar. The physicochemical parameters studied were pH, total soluble solids (TSS) and titratable acidity (TA) along with iron, calcium and phosphorus content. Nutritionally these were analyzed for their proximate composition, total carbohydrates, vitamin C and β carotene. Different phytochemicals determined were total phenolics, total flavonoids, total anthocyanins and tannins. The results revealed that processing of fig fruit pulp into jam and nectar resulted in a significant (p< 0.05) increase in physicochemical properties like TSS and TA but a significant (p< 0.05) decrease in pH, iron, calcium and phosphorus. Processing of fig pulp into fig jam and fig nectar decreased the nutritional and phytochemical composition when compared with the fig pulp. Moisture, ash, crude fiber, crude protein, crude fat, vitamin C, β carotene, total phenolics, total flavonoids, total anthocyanins and tannins decreased significantly (p< 0.05) except significant (p< 0.05) increase in the carbohydrate and thereby energy value.

Studies on preparation of mixed fruit toffee from Fig and Guava fruits

Studies were carried out to develop a technology for preparation of mixed fruit toffee from fig and guava fruit pulp and to evaluate the changes in quality of prepared toffees during storage under ambient as well as refrigerated conditions for 180days. Among the various combinations of fig and guava fruit pulp, toffee prepared from75:25 w/w (fig: guava) ratios was found better than other combinations in respect to yield, organoleptic properties and nutritional quality. The cost of toffee prepared from higher level of fig pulp i.e. 75:25 (fig:guava) ratio was higher (Rs. 71.84/kg). The storage studies of toffees packed in 200 gauge polyethylene bags indicated that the TSS, reducing and total sugars increased with the advancement of storage period, while moisture and acidity content decreased. The rate of reactions was relatively higher at ambient temperature than refrigerated temperature. Though the sensory quality of toffees also decreased at faster rate during 180days storage period at ambient condition than the refrigerated condition yet the toffees were found to be acceptable even after 180days at both the conditions.

Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

The effect of freezing and processing technology on the antioxidant capacity of grape (Vitis vinifera), apple (Malus domestica), strawberry (Fragaria x Anassa), pear (Pyrus communis L.), guava (Psidium guajava L.), and fig (Ficus carica L.) was evaluated for 90 days. Under a storage temperature of -15 o C, there was no significant difference in the antioxidant capacity of grape and fig pulp, and a higher antioxidant capacity was found for guava pulp (27 µmol/g). While the technological processing did not affect the antioxidant capacity of pear and apple jellies, all other jellies studied showed a reduced antioxidant capacity. The processing reduced the antioxidant capacity of grapes in 45%. Among the fruit products, the highest antioxidant activities were found for guava pulp and jelly (27 and 25 µmol/g, respectively), followed by grape pulp (22 µmol/g).

Traditional nutritional analyses of figs overestimates intake of most nutrient fractions: a study of Ficus perforata consumed by howler monkeys (Alouatta palliata mexicana)

There continue to remain uncertainty concerning the nutritional importance of figs (Ficus spp.) in the primate diet. Although studies have been performed on the nutritional analysis of fig pulp and seed fractions separately, there has not been an attempt to quantify the contribution of animal matter within figs. Here we report nutritional values of figs (Ficus perforata) (Urostigma) consumed by a troop of howler monkeys (Alouatta palliata mexicana). Separate nutritional assays were performed on the pulp, seed, and animal fraction. Whole-fig analyses significantly exaggerate the concentrations of all nutrients (lipids especially) as seeds, which represent a large proportion of the fig (45%), cannot be digested. Animal matter only represents 1% of the fig, and augments fig protein and lipid content by 0.44 and 0.30%, respectively. This represents the 11 and 9% of the fraction available for digestion. Differences in fig consumption were observed between age and sex classes (P=0.04) and periods of the day (P=0.001); females consumed more figs than males and the highest consumption of figs was observed in the afternoon. F. perforata figs may be an important component of the howler monkeys diet owing to their high content of water and calcium.

Condensed tannins and sugars in the diet of chimpanzees (Pan troglodytes schweinfurthii) in the Budongo Forest, Uganda.

Fruits, leaves and bark forming part of the diet of chimpanzees were collected and it was noted whether samples were of a kind being eaten or not eaten. Samples were dried and analysed for condensed tannin content and for three sugars, glucose, sucrose and fructose. It was found that chimpanzees did not select foods according to the level of tannins but did so according to the levels of sugars, preferring the higher levels. Fig seeds contained higher tannin levels than fig pulp, and the chimpanzees made oral boli ("wadges") of fig seeds which they spat out. Two fig species were compared: the one with lower tannin and higher sugar content was preferred. The bark of one tree species often eaten contained high levels of tannins but also contained sugars. Young leaves with lower tannin levels were preferred to mature leaves with higher levels. Chimpanzees appear to be able to tolerate higher tannin levels than three monkey species in this forest, and considerably higher levels than marmosets (Callitrichidae).