An analytical study was carried out on phenols in two fig cultivars (Ficus carica L.), one black and one green. Fresh fruits were peeled and phenols were extracted separately from the peel and the pulp. The extracts were subjected to HPLC-DAD analysis, by monitoring at four wavelengths, 280, 316, 365 and 520 nm for catechins and benzoic acids, hydroxycinnamic acids, flavonols and anthocyanins, respectively. Results showed that phenols are concentrated almost exclusively in the peel, with the black cultivar having the highest content. In particular, the peel was rich in rutin, with amounts from 527 to 1,071 mg/kg (fresh basis) for green and black figs, respectively. The peel of black figs showed an appreciable content of cyanidin 3-O-rutinoside. The pulp of both green and black cultivars contained only cyanidin 3-O-rutinoside, while the cyanidin 3-O-glucoside was found only in the peel of the black figs. Chlorogenic acid and another cinnamic acid were detected in the peel of both cultivars, while benzoic acids and catechins were not present.
Anthocyanins Catechins Fig fruit Flavonols Hydroxycinnamic acids HPLC-DAD
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