Fig (Ficus carica L.) fruit: some physical and chemical properties
Fig (Ficus carica L.) is one of the first plants that was cultivated by humans. The different parts of fig plant are used as food and for medicinal properties. Researchers have been interested in the various biological activities, such as antibacterial, antiviral and antioxidant properties of fig fruit. In this research, several physico-chemical properties such as fruit weight, fruit diameter, fruit shape index, neck length, ostiole width and neck length, soluble solid content (SSC), pH, titratable acidity (TA), fruit skin and internal colour, antioxidant activities and total phenolic content of four standard fig cultivars ('Bursa Siyahi', 'Karabakunya', 'Sarilop', 'Sultan Selim') grown in southwestern Turkey have been evaluated. Antioxidant capacity was analyzed by using the free radical scavenging activity (DPPH), hydrogen peroxide (H2O2) scavenging activity and metal (Fe2+) chelating activity methods. The total phenolic content (TPC) was determined by Folin-Ciocalteu method. All data on the results of the study were evaluated and discussed. Mean values of parameters showed a highly significant difference between cultivars.
Ersoy, N., Gozlekci, S., Gok, V. and Yilmaz, S. (2017). Fig (Ficus carica L.) fruit: some physical and chemical properties. Acta Hortic. 1173, 329-334
Ficus carica L., physical properties, chemical properties, antioxidant, phenolic