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Sandhu AK, Islam M, Edirisinghe I, Burton-Freeman B. Phytochemical Composition and Health Benefits of Figs (Fresh and Dried): A Review of Literature from 2000 to 2022. Nutrients 2023; 15:nu15112623. [PMID: 37299587 DOI: 10.3390/nu15112623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/26/2023] [Accepted: 05/31/2023] [Indexed: 06/12/2023] Open
Abstract
With their rich history dating back 6000 years, figs are one of the oldest known plants to mankind and are a classical fruit in the Mediterranean diet. They possess a diverse array of bioactive components, including flavonoids, phenolic acids, carotenoids, and tocopherols, which have been used for centuries in traditional medicine for their health-promoting effects addressing gastrointestinal, respiratory, inflammatory, metabolic, and cardiovascular issues. This review summarizes the updated information on the phenolic composition, antioxidant capacity and other functional properties of fresh and dried figs cultivated in various parts of the world, highlighting variation in phenolic composition based on cultivar, harvesting time, maturity stage, processing, and fig parts. Additionally, the review delves into the bio-accessibility and bio-availability of bioactive components from figs and their potential influence on cardiovascular health, diabetes, obesity, and gut/digestive health. Data suggest that the intake of figs regularly in the diet, alone or with other dried fruits, increases select micronutrient intake and is associated with higher diet quality, respectively. Research in animal and human models of health and disease risk provide preliminary health benefits data on figs and their extracts from fig parts; however, additional well-controlled human studies, particularly using fig fruit, will be required to uncover and verify the potential impact of dietary intake of figs on modern day health issues.
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Affiliation(s)
- Amandeep K Sandhu
- Department of Food Science and Nutrition, Center for Nutrition Research, Institute for Food Safety and Health, Illinois Institute of Technology, Chicago, IL 60616, USA
| | - Maria Islam
- Department of Food Science and Nutrition, Center for Nutrition Research, Institute for Food Safety and Health, Illinois Institute of Technology, Chicago, IL 60616, USA
| | - Indika Edirisinghe
- Department of Food Science and Nutrition, Center for Nutrition Research, Institute for Food Safety and Health, Illinois Institute of Technology, Chicago, IL 60616, USA
| | - Britt Burton-Freeman
- Department of Food Science and Nutrition, Center for Nutrition Research, Institute for Food Safety and Health, Illinois Institute of Technology, Chicago, IL 60616, USA
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Ficus spp. fruits: Bioactive compounds and chemical, biological and pharmacological properties. Food Res Int 2022; 152:110928. [DOI: 10.1016/j.foodres.2021.110928] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 12/16/2021] [Accepted: 12/25/2021] [Indexed: 12/25/2022]
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UZUN S, YARILGAÇ T. Germencik (Aydın) İlçesinde Yetiştirilen Sarılop İncirlerinde (Ficus carica L.) Klon Seleksiyonu. ULUSLARARASI TARIM VE YABAN HAYATI BILIMLERI DERGISI 2021. [DOI: 10.24180/ijaws.747500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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Pereira C, Martín A, López-Corrales M, Córdoba MDG, Galván AI, Serradilla MJ. Evaluation of the Physicochemical and Sensory Characteristics of Different Fig Cultivars for the Fresh Fruit Market. Foods 2020; 9:E619. [PMID: 32408499 PMCID: PMC7278814 DOI: 10.3390/foods9050619] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 04/28/2020] [Accepted: 05/09/2020] [Indexed: 11/17/2022] Open
Abstract
Physicochemical and sensory properties of nine fig cultivars: 'San Antonio' (SA), 'Blanca Bétera' (BB), 'Brown Turkey' (BT), 'Tres Voltas L'Any' (TV), 'Banane' (BN), 'Cuello Dama Blanco' (CDB), 'Cuello Dama Negro' (CDN), 'Colar Elche' (CE), and 'De Rey' (DR), were compared at three different ripening stages. Weight, size, titratable acidity, pH, skin and flesh colours, firmness, maturation index (MI), and volatile compounds were determined in samples from two consecutive seasons, in addition to both descriptive and hedonic sensory analysis. The mechanical behaviour of figs determined by firmness analysis and colour changes in both skin and flesh was the most important trait for the discrimination of ripening stages. Notable differences among cultivars were found in most of the parameters studied, in particular the inter-cultivar differences highlighted for MI, pH, acidity, and skin colour analyses, followed by volatile compounds. Principal component analysis (PCA) indicated that MI, pH, colour parameters of flesh (h and L*), and terpenes were the best physicochemical indices to determine overall acceptability which is highly correlated with the sensory attributes flesh colour and fruit flavour. The results suggested that CDN and SA showed huge consumer acceptability among the fig cultivars studied.
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Affiliation(s)
- Cristina Pereira
- Food Science and Nutrition, School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suárez s/n, 06071 Badajoz, Spain; (C.P.); (M.d.G.C.)
- University Research Institute of Agro-Food Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain
| | - Alberto Martín
- Food Science and Nutrition, School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suárez s/n, 06071 Badajoz, Spain; (C.P.); (M.d.G.C.)
- University Research Institute of Agro-Food Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain
| | - Margarita López-Corrales
- Department of Horticulture, Research Centre Finca La Orden-Valdesequera (CICYTEX), Junta de Extremadura, Autovía Madrid-Lisboa s/n, 06187 Badajoz, Spain; (M.L.-C.); (A.I.G.)
| | - María de Guía Córdoba
- Food Science and Nutrition, School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suárez s/n, 06071 Badajoz, Spain; (C.P.); (M.d.G.C.)
- University Research Institute of Agro-Food Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain
| | - Ana Isabel Galván
- Department of Horticulture, Research Centre Finca La Orden-Valdesequera (CICYTEX), Junta de Extremadura, Autovía Madrid-Lisboa s/n, 06187 Badajoz, Spain; (M.L.-C.); (A.I.G.)
| | - Manuel Joaquín Serradilla
- Department of Plant Sciences, Agrifood Technology Institute of Extremadura (INTAEX-CICYTEX), Junta de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain;
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Arvaniti OS, Samaras Y, Gatidou G, Thomaidis NS, Stasinakis AS. Review on fresh and dried figs: Chemical analysis and occurrence of phytochemical compounds, antioxidant capacity and health effects. Food Res Int 2019; 119:244-267. [PMID: 30884655 DOI: 10.1016/j.foodres.2019.01.055] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2018] [Revised: 01/20/2019] [Accepted: 01/23/2019] [Indexed: 01/18/2023]
Abstract
Fig fruit (Ficus carica L.) is one of the most important agricultural products of the tropic and subtropics areas. In the Middle East and the Mediterranean region, the fig is included in diet since the ancient years and it is considered as the symbol of longevity. This review presents the main phytochemical compounds found in fresh and dried figs of different varieties, describes the analytical methods used for their determination and discuss the antioxidant capacity and the potential effects of figs in human health. Phenolic acids and flavonoids are the major types of phytochemical compounds that have been found in fresh and dried figs. Their levels are strongly influenced by various factors such as the color, the part of fruit, the maturity and the drying process. Gallic acid, chlorogenic acid, rutin, quercetin-3-O-rutinoside and epicatechin are the most predominant phenolic acids and flavonoids in dried and fresh fig varieties. Extracts of dark-colored varieties contain higher amount of phenolic compounds than the light-colored varieties. Fruit skin contributes most to the amount of phenolic compounds compared to the fruit pulp. The ripening stage affects the concentrations of phenolic compounds in figs, the maximum have been found in ripe fruit. On the other hand, contradictory results have been reported in the literature regarding the effect of air- and sun- drying on the total content of phytochemical compounds, as well as on the concentrations of individual phenolic compounds and carotenoids in figs. The antioxidant capacity of figs is highly correlated with their amount of phenolic compounds. The leaves, roots, fruit and latex of the plant are known for their health properties including acetyl cholinesterase inhibition, antifungal, anti-helminthic and anticarcinogenic activities. Future efforts should be focused on the application of fig extracts as functional ingredients of food products, on clinical trials in order to confirm the beneficial effect of plant extracts in human health and, on the valorization of the waste material produced during figs' processing.
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Affiliation(s)
- Olga S Arvaniti
- Department of Food Science and Technology, Laboratory of Wine and Spirits Quality Control, Ionian University, Vergoti's Ave, 28100 Argostoli, Kefalonia, Greece.
| | - Yiannis Samaras
- Department of Food Science and Technology, Laboratory of Wine and Spirits Quality Control, Ionian University, Vergoti's Ave, 28100 Argostoli, Kefalonia, Greece
| | - Georgia Gatidou
- Department of Environment, Water and Air Quality Laboratory, University of the Aegean, University Hill, 81100 Mytilene, Lesvos, Greece
| | - Nikolaos S Thomaidis
- Department of Chemistry, Laboratory of Analytical Chemistry, National and Kapodistrian University of Athens, Panepistimioupolis Zografou, 15771 Athens, Greece
| | - Athanasios S Stasinakis
- Department of Environment, Water and Air Quality Laboratory, University of the Aegean, University Hill, 81100 Mytilene, Lesvos, Greece
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