Lipidomic profiling reveals phenotypic diversity and nutritional benefits in Ficus carica L. (Fig.) seed cultivars

Introduction

Ficus carica L. seeds are a substantial source of minor oil with high unsaturation levels and potent antioxidant properties. The study aims to evaluate the mineral composition, lipodomic profile, and vibrational fingerprints of 22 fig genotypes utilizing FTIR-ATR techniques and chemometrics.

Methods

FTIR-ATR spectroscopy and chemometric techniques were employed to examine the phenotypic diversity of fig seeds. The investigation was performed in detail. The research analyzed twenty-two fig genotypes to assess their nutritional properties, genetic relationships, and potential applications.

Results

The results demonstrate substantial nutritional benefits related to fig seeds, which could serve as genetic resources for selection programs for extracting vegetable oil and functional ingredients. Additionally, a detailed lipodomic profile analysis led to the categorization of the genotypes into four unique clusters. The study uncovered new insights regarding the nutritional composition of the samples, while also highlighting significant similarities and differences. The findings showcased the phenotypic diversity within the studied fig germplasm, which is likely attributed to underlying genetic factors. These accessions offer a valuable gene pool for future breeding programs and diverse applications involving fig seeds.

Discussion

This work contributes to the selection of potential genotypes for scientific and industrial purposes. Furthermore, the application of FTIR and chemometrics revealed a noteworthy diversity of patterns, emphasizing the previously underestimated significance of this aspect in evaluating the chemodiversity of the species.

Effect of 60Co γ-rays on dried figs adsorption isotherms and thermodynamic properties

Irradiation is one of the promising food preservation techniques, but few are known about its impact on foods' water vapor change. In this research, the impact of gamma irradiation on moisture adsorption isotherms of dried figs, one of the most emblematic foods of the Mediterranean diet, at increasing doses (0, 1, 1.5, and 2 kGy) was investigated. The isotherms data of equilibrium points displayed a sigmoid-shaped curve of the type II pattern for both controlled and irradiated dried figs, with a notable effect of irradiation on equilibrium moisture content, which revealed a decreasing pattern as irradiation dose and temperature increase. This effect was also seen in data fitting, where GAB model showed the best prediction statistics for control samples, while Peleg model displayed the most suitable samples irradiated at 1 and 1.5 kGy, then the Enderby model for those treated with 2 kGy. Results of Net isosteric heat of adsorption suggested that high irradiation dose increases the spontaneity of moisture adsorption. Hence, gamma irradiation exhibited a significant effect on the water-specific surface area of which the magnitude was proportional to the increasingly applied doses. This effect was also visibly significant on the optimum water activity [a_w (op)] for proper dried fig storage. Indeed, a_w was about 0.4243 for control samples, which is much higher compared to irradiated ones (a_w = 0.2). Information from this research suggests that gamma irradiation at a dose up to 2 kGy extended the dried figs' shelf life. Since many aspects related to the impact of gamma irradiation on the moisture adsorption isotherms and thermodynamic properties of dried figs as well as in other foods have yet to be further investigated, this study provides interesting results that may be a useful reference for future research direction.