Loading...
Publication
Chemical features of green fig pulp and peel: phenolic, organic acids, and tocopherols profile
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 1.01 MB | Adobe PDF |
Advisor(s)
Abstract(s)
The chemical composition of green fig pulp and peel was explored and compared. Among the analysed parameters, the phenolic composition was assessed by HPLC-DAD-ESI/MS, organic acids by HPLC-PDA, and tocopherols by HPLC-fluorescence.
Regarding phenolic compounds, the highest concentration was found in the peel, which revealed the presence of flavonoids and phenolic acids in similar concentrations. On the other hand, the pulp presented a prevalence of phenolic acids.
In terms of organic acids, despite the higher amounts of oxalic and succinic acids found in the pulp, the peel showed higher concentrations of quinic, malic, citric, and total organic acids. The tocopherols profile was similar for both samples, with the four isoforms being detected; α-, β-, and total tocopherols were mostly found in the peels, whereas γ- and δ-tocopherol were prevalent in the pulp.
The results presented highlight the importance of this fruit in human diet, given its richness in nutritional and bioactive compounds that contribute for a balanced and functional diet. Additionally, the chemical composition of fig peel justifies the recovery of this part of the fruit for further application in food industry, in the cases where it is discarded for the preparation of fig-based products.
Description
Keywords
Green fig Phenolic compounds Organic acids Tocopherols
Pedagogical Context
Citation
Palmeira, Luís; Pereira, Carla; Dias, Maria Inês; Barros, Lillian; Ferreira, Isabel C.F.R. (2018). Chemical features of green fig pulp and peel: phenolic, organic acids, and tocopherols profile. In 14º Encontro de Química dos Alimentos. Viana do Castelo. p. 212-215. ISBN 978-989-98936-9-6