Skip to main content
SpringerLink
Log in

Color and Antioxidant Characteristics of Some Fresh Fig (Ficus carica L.) Genotypes from Northeastern Turkey

Plant Foods for Human Nutrition volume 67, pages 271–276 (2012)Cite this article

Abstract

Fruit skin color, total phenolics, total anthocyanins, soluble solids content, titratable acidity and total antioxidant capacity in fresh fruits of a number of local and well-known fig (Ficus carica L.) genotypes and cultivars grown in northeastern Turkey were determined. TEAC (Trolox equivalent antioxidant capacity) and FRAP (ferric reducing antioxidant power) assays were used to determine total antioxidant capacity. Fruit skin color of genotypes were found to be very diverse, i.e., light green, light purple, purple, dark purple and black. The content of total phenolics, soluble solids content (SSC) and titratable acidity greatly varied in the range from 24 to 237 mg of gallic acid equivalent per 100 g fresh weight, 18.60 to 26.30 % and 0.16 to 0.47 % in local genotypes and studied cultivars. In general, total antioxidant capacities determined by two methods expressed higher values in the local fig genotypes compared with the cultivars. The results suggested that genotype is the main factor that determines difference in the composition of bioactive compounds in figs and provide information on putative health benefits locally grown genotypes.

This is a preview of subscription content, access via your institution.

Access options

Buy single article

Instant access to the full article PDF.

USD 39.95

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Similar content being viewed by others

References

  1. Veberic R, Colaric M, Stampar F (2008) Phenolic acids and flavonoids of fig fruit (Ficus carica L.) in the northern Mediterranean region. Food Chem 106:153–157

    Article  CAS  Google Scholar 

  2. Gozlekci S (2010) Selection studies on fig (Ficus carica L.) in Antalya province of Turkey. African J Biotech 9:7857–7862

    Google Scholar 

  3. Vinson JA, Zubik L, Bose P, Samman N, Proch J (2005) Dried fruits: excellent in vitro and in vivo antioxidants. J Am Coll Nutr 4:44–50

    Google Scholar 

  4. Solomon A, Golubowicz S, Yablowicz Z, Grossman S, Bergman M, Gottlieb H (2006) Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica L.). J Agric Food Chem 54:7717–7723

    Article  CAS  Google Scholar 

  5. Oliveira AP, Silva LR, Andrade PB, Valentao P, Silva BM, Pereira JA, de Pinho PG (2010) Determination of low molecular weight volatiles in Ficus carica using HS-SPME and GC/FID. Food Chem 121:1289–1295

    Article  CAS  Google Scholar 

  6. Stover E, Aradhya M, Crisosto C, Ferguson L (2007) Overview of the California fig industry and new interest in varieties for fresh fruit. In: Proceedings of the California Plant and Soil Conference: Opportunities for California Agriculture, CA, pp 169–175

  7. Anonymous (2005) Food and Agriculture Organization of the United Nations. www.faostat.org

  8. FAO (2007) http://www.fao.org/statisticaldatabase/updated: 02 September 2010

  9. Rice-Evans CA, Miller NJ, Paganga G (1996) Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biol Med 20:933–956

    Article  CAS  Google Scholar 

  10. Veberic R, Trobec M, Herbinger K, Hofer M, Grill D, Stampar F (2005) Phenolic compounds in some apple (Malus domestica Borkh) cultivars of organic and integrated production. J Sci Food Agric 85:1687–1694

    Article  CAS  Google Scholar 

  11. Yilmaz KU, Ercisli S, Zengin Y, Sengul M, Kafkas EY (2009) Preliminary characterization of cornelian cherry (Cornus mas L.) genotypes for their physico-chemical properties. Food Chem 114:408–412

    Article  CAS  Google Scholar 

  12. Ercisli S, Tosun M, Duralija B, Voca S, Sengul M, Turan M (2010) Phytochemical content of some black (Morus nigra L.) and purple (Morus rubra L.) mulberry genotypes. Food Technol Biotech 48:102–106

    CAS  Google Scholar 

  13. Hegedus A, Engel R, Abranko L, Balogh E, Blazovics A, Herman R (2010) Antioxidant and antiradical capacities in apricot (Prunus armeniaca L.) fruits: variation from genotypes, years, and analytical methods. J Food Sci 75:C722–C730

    Article  CAS  Google Scholar 

  14. Papp N, Szilvassy B, Abranko L, Szabo T, Pfeiffer P, Szabo Z (2010) Main quality attributes and antioxidants in Hungarian sour cherries: identification of genotypes with enhanced functional properties. Int J Food Sci Technol 45:395–402

    Article  CAS  Google Scholar 

  15. Scalbert A, Williamson G (2000) Dietary intake and bioavailability of polyphenols. J Nutr 130:2073S–2085S

    CAS  Google Scholar 

  16. Hegedus A, Balogh E, Engel R, Sipos BZ, Papp J, Blazovics A (2008) Comparative nutrient element and antioxidant characterization of berry fruit species and cultivars grown in Hungary. HortScience 43:1711–1715

    Google Scholar 

  17. Szajdek A, Borowska EJ (2008) Bioactive compounds and health-promoting properties of berry fruits: A review. Plant Foods Hum Nutr 63:147–156

    Article  CAS  Google Scholar 

  18. Korekar G, Stobdan T, Arora R, Yadav A, Singh SB (2011) Antioxidant capacity and phenolics content of apricot (Prunus armeniaca L.) kernel as a function of genotype. Plant Foods Hum Nutr 66:376–383

    Article  CAS  Google Scholar 

  19. Nencini C, Menchiari A, Franchi GG, Micheli L (2011) In vitro antioxidant activity of aged extracts of some Italian Allium species. Plant Foods Hum Nutr 66:11–16

    Article  CAS  Google Scholar 

  20. Losso JN, Shahidi F, Bagchi D (2007) Anti-angiogenic functional and medicinal foods. CRC Press Boca Raton, London, New York, p. 736

  21. Slatnar A, Klancar U, Stampar F, Veberic R (2011) Effect of drying of figs (Ficus carica L.) on the contents of sugars, organic acids, and phenolic compounds. J Agric Food Chem 59:11696–11702

    Article  CAS  Google Scholar 

  22. Crisosto CH, Bremer V, Ferguson L, Crisosto GM (2010) Evaluating quality attributes of four fresh fig (Ficus carica L.) cultivars harvested at two maturity stages. HortScience 45:707–710

    Google Scholar 

  23. Veberic R, Jakopic J, Stampar F (2008) Internal fruit quality of figs (Ficus carica L.) in the Northern Mediterranean Region. Ital J Food Sci 2:255–262

    Google Scholar 

  24. Caliskan O, Polat AA (2011) Phytochemical and antioxidant properties of selected fig (Ficus carica L.) accessions from the eastern Mediterranean region of Turkey. Sci Hortic 128:473–478

    Article  CAS  Google Scholar 

  25. IPGRI, CIHEAM (2003) Descriptors for Fig. International Plant Genetic Resources Institute, Rome, Italy and International Centre for Advanced Mediterranean Agronomic Studies, Paris, p. 52

  26. AOAC (1990) Official methods of analysis of the Association of Official Analytical Chemists. 15th edition. Association of Official Analytical Chemists, Washington, DC

  27. Kim DO, Jeong SW, Lee CY (2003) Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chem 81:321–326

    Article  CAS  Google Scholar 

  28. Cheng GW, Breen PJ (1991) Activity of phenylalanine ammonialyase (PAL) and concentrations of anthocyanins and phenolics nin developing strawberry fruit. J Am Soc Hortic Sci 116:865–869

    CAS  Google Scholar 

  29. Slinkard K, Singleton VL (1977) Total phenol analyses: automation and comparison with manual methods. Am J Enol Viticult 28:49–55

    CAS  Google Scholar 

  30. Benzie IFF, Strain JJ (1996) The FRAP as a measure of “antioxidant power”: The FRAP assay. Anal Biochem 239:70–76

    Article  CAS  Google Scholar 

  31. Kerem Z, Bilkis I, Flaishman MA, Sivan L (2006) Antioxidant activity and inhibition of R-glucosidase by trans-resveratrol, piceid, and a novel trans-stilbene from the roots of Israeli Rumax buccephalophorus L. J Agric Food Chem 54:1243–1247

    Article  Google Scholar 

  32. SAS Institute Inc. (2005) SAS Online Doc., Version 8. SAS Institute Inc., Cary, NC

  33. IUCN (2009) International Union for Conservation of Nature. www.iucn.org

  34. Yalcinkaya E, Kaleci N, Erenoglu B, Aktepe-Tangu N (2007) Table fig selection for Marmara region. In: Proceeding of 5th National Horticultural Congress. pp 823–827

  35. Hendry GA, Houghton JD (1996) Natural Food Colorants. Blackie Academic and Professional, Glasgow, Escocia p. 348.

  36. Sanchez MJ, Melgarejo P, Hernandez F, Martinez JJ (2003) Chemical and morphological characterization of four fig tree cultivars (Ficus carica L.) grown under similar culture conditions. Acta Hort 605:33–36

    Google Scholar 

  37. Koka T (2003) Studies on local fig (Ficus carica L.) germplasm in Albania. Acta Hort 605:87–89

    Google Scholar 

  38. Chessa I, Nieddu G (1990) Caratteristiche del patrimonio genetico del fico n Sardegna. Agric Ricerca 12:39–48

    Google Scholar 

  39. Ilgin M (1995) Selection and fertilization biology of figs from Kahramanmaras provinces. Cukurova University Institute of Natural and Applied Science, Adana, pp 205

  40. Aksoy U, Seferoglu G, Misirli A, Kara S, Sahin N, Bulbul S (1992) Table fig selections for Aegean Regions. In: Proceeding of 1st National Horticultural Congress (in Turkish). pp 545–548

  41. Piga A, Del Caro A, Milella G, Pinna I, Vacca V, Schirru S (2008) HPLC analysis of polyphenols in peel and pulp of fresh figs. Acta Hort 798:301–306

    CAS  Google Scholar 

  42. Duenas M, Perez-Alonso JJ, Santos-Buelga C, Escrinano-Bailon T (2008) Anthocyanin composition in fig (Ficus carica L.). J Food Comp Anal 21:107–115

    Article  CAS  Google Scholar 

  43. Tall JM, Seeram NP, Zhao C, Nair MG, Meyer RA, Raja SN (2004) Tart cherry anthocyanins suppress inflammation-induced pain behaviour in rat. Behav Brain Res 153:181–188

    Article  CAS  Google Scholar 

  44. Halvorsen BL, Holte K, Myhrstad MCW, Barikmo I, Hvattum E, Remberg SF (2002) A systematic screening of total antioxidants in dietary plants. J Nutr 132:461–471

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Horticulture, Ataturk University, 25240, Erzurum, Turkey

    Sezai Ercisli

  2. Oltu Vocational School, Ataturk University, 25800, Oltu, Erzurum, Turkey

    Murat Tosun

  3. Department of Horticulture, Inonu University, 44100, Malatya, Turkey

    Huseyin Karlidag

  4. Dzemal Bijedic University, 88104, Mostar, Bosnia and Herzegovina

    Ahmed Dzubur, Semina Hadziabulic & Yasmina Aliman

Authors
  1. Sezai Ercisli
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Murat Tosun
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Huseyin Karlidag
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Ahmed Dzubur
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Semina Hadziabulic
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Yasmina Aliman
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Sezai Ercisli.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Ercisli, S., Tosun, M., Karlidag, H. et al. Color and Antioxidant Characteristics of Some Fresh Fig (Ficus carica L.) Genotypes from Northeastern Turkey. Plant Foods Hum Nutr 67, 271–276 (2012). https://doi.org/10.1007/s11130-012-0292-2

Download citation

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11130-012-0292-2

Keywords

search

Navigation