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Nutritional, chemical and bioactive profiles of different parts of a Portuguese common fig (Ficus carica L.) variety

2019Journal article Open access
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dc.contributor.authorPalmeira, Luís
dc.contributor.authorPereira, Carla
dc.contributor.authorDias, Maria Inês
dc.contributor.authorAbreu, Rui M.V.
dc.contributor.authorCorrêa, Rúbia C.G.
dc.contributor.authorPires, Tânia C.S.
dc.contributor.authorAlves, Maria José
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-01-03T17:07:09Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-01-03T17:07:09Z
dc.date.issued2019
dc.description.abstractThis study aims to give an unprecedented contribution on the chemical composition and bioactivities of the most produced and appreciated Portuguese fig variety (“Pingo de Mel”) with the view of expanding the knowledge on its potentialities. An advanced characterization of its peel and pulp parts was carried out. Four free sugars (glucose, fructose, trehalose and sucrose), 5 organic acids (oxalic, quinic, malic, citric, and succinic acids), tocopherols in all their 4 forms, besides 23 fatty acids were detected in the samples. Fifteen different phenolic components were found in the peel hydroethanolic extract; whereas 12 were detected in the pulp hydroethanolic extract. Quercetin-3-O-rutinoside (rutin) was the major constituent of the peel, accounting for 33.8% of its phenolic content, followed by 5-O-caffeoylquinic acid and vanillic acid malonyl di-deoxyhexoside. Caffeic acid derivatives, such as caffeic acid hexosides, were the major components of pulp, followed by vanillic acid derivatives and O-caffeoylquinic acid. Both extracts displayed promising antioxidant capacities in all methods used, namely the 2,2-diphenyl-1-picrylhydrazyl radical-scavenging, the reducing power, the inhibition of β-carotene bleaching assays, the thiobarbituric acid reactive substances assay and the oxidative haemolysis inhibition assay; however, the peel presented significantly lower IC50 values than pulp. The extracts showed practically identical antibacterial capacities, being effective against methicillin-sensitive Staphylococcus aureus (MICs=2.5 mg/mL), besides methicillin-resistant S. aureus, Escherichia coli and Morganella morganii (MICs=5 mg/mL). The obtained results evidence that the fig peel is superior to the corresponding pulp as it relates to nutritional and phenolic profiles as well as bioactivities, endorsing the urgency in valorising and exploiting this usually discarded industrial by-product.
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2019); national funding by FCT, P.I., through the institutional scientific employment programcontract for L. Barros, R. C. Calhelha, and M.I. Dias contracts, and Carla Pereira's contract though the celebration of program-contract foreseen in No. 4, 5 and 6 of article 23° of Decree-Law No. 57/2016, of 29th August, amended by Law No. 57/2017, of 19th July; to FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E; the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project NORTE-01-0145-FEDER-023289: DeCodE.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationPalmeira, Luís; Pereira, Carla; Dias, Maria Inês; Abreu, Rui M.V.; Corrêa, Rúbia C.G.; Pires, Tânia C.S.P.; Alves, Maria José; Barros, Lillian; Ferreira, Isabel C.F.R. (2019). Nutritional, chemical and bioactive profiles of different parts of a Portuguese common fig (Ficus carica L.) variety. Food Research International. ISSN 0963-9969. 126, p.en_EN
dc.identifier.doi10.1016/j.foodres.2019.108572en_EN
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10198/10637
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relation57/2016
dc.subjectAntibacterial potentialen_EN
dc.subjectAntioxidant capacityen_EN
dc.subjectCell-based antioxidant methodsen_EN
dc.subjectFicus carica L.en_EN
dc.subjectIndustrial by-producten_EN
dc.subjectPeelen_EN
dc.subjectPhenolic compositionen_EN
dc.subjectPulpen_EN
dc.titleNutritional, chemical and bioactive profiles of different parts of a Portuguese common fig (Ficus carica L.) varietyen_EN
dc.typejournal article
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person.givenNameRui M.V.
person.givenNameRúbia C.G.
person.givenNameTânia C.S.P.
person.givenNameMaria José
person.givenNameLillian
person.givenNameIsabel C.F.R.
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rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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