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

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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.

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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

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  1. Sezai Ercisli
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  2. Murat Tosun
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  4. Ahmed Dzubur
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  5. Semina Hadziabulic
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  6. Yasmina Aliman
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Correspondence to Sezai Ercisli.

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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

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

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