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Bioactive Compounds of Fig (Ficus carica)

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Fig (Ficus carica): Production, Processing, and Properties

Abstract

Fig (Ficus carica) is one of the most abundant fruits in the Mediterranean diet, promoting health by preventing pathophysiological conditions related to chronic diseases. Phytochemical studies on figs revealed the presence of several bioactive compounds, including polyphenols, carotenoids, vitamins, organic acids, triterpenoids, phytosterols, and fatty acids. Among the polyphenols, flavonoids (anthocyanins, flavonols, flavanols, and flavones), phenolic acids, and coumarins are present abundantly in figs. The health-promoting effects of figs are associated with these bioactive compounds that possess antioxidant, antimicrobial, antiviral, and anti-inflammatory properties. However, the concentration of these bioactive compounds is highly dependent on the fig variety, cultivation technique, environmental conditions, and processing parameters, among others. This chapter discussed the levels of polyphenols, carotenoids, vitamins, organic acids, triterpenoids, phytosterols, and fatty acids in figs and the parameters that influence the presence and concentrations of these compounds.

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  1. Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, Türkiye

    Senem Kamiloglu

  2. Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Gorukle, Bursa, Türkiye

    Senem Kamiloglu

  3. Food Authenticity and Allergen Department, Central Research Institute of Food and Feed Control, Bursa, Türkiye

    Banu Akgun

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    Mohamed Fawzy Ramadan

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Kamiloglu, S., Akgun, B. (2023). Bioactive Compounds of Fig (Ficus carica). In: Ramadan, M.F. (eds) Fig (Ficus carica): Production, Processing, and Properties. Springer, Cham. https://doi.org/10.1007/978-3-031-16493-4_21

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