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European Food Research and Technology

, Volume 226, Issue 4, pp 715–719 | Cite as

Polyphenol composition of peel and pulp of two Italian fresh fig fruits cultivars (Ficus carica L.)

  • Alessandra Del Caro
  • Antonio Piga
Original Paper

Abstract

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.

Keywords

Anthocyanins Catechins Fig fruit Flavonols Hydroxycinnamic acids HPLC-DAD 

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Copyright information

© Springer-Verlag 2007

Authors and Affiliations

  1. 1.Dipartimento di Scienze Ambientali Agrarie e Biotecnologie Agro-AlimentariUniversità degli Studi di SassariSassariItaly

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