TITLE

RESEARCH on THE PHENOLIC COMPOUNDS in SARILOP (FICUS CARICA L.) FIG VARIETY

AUTHOR(S)
Nakilcioğlu, Emine; Hışül, Yaşar
PUB. DATE
October 2013
SOURCE
GIDA / The Journal of FOOD;2013, Vol. 38 Issue 5, p267
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Phenolic compounds are food components that have the features which are called anticarsinogenic, antioxidative, antimutagenic, holding the free radicals and the inhibition of lipid peroxidation. Fig is an edible fruit that growns in the tropic and subtropic areas. Sanlop is a variety of fig that has long been associated with horticulture in the Eagean region of Turkey. Ten samples of fresh fig and ten samples of dried fig supplied from different manufacturers in Turkey were analyzed to determine their total phenolic content, total flavonoid content, DPPH and FRAP radical scavenging activity, qualitative and quantitative phenolic compounds by HPLC. Gallic acid, chlorogenic acid, (-)-epicatechin, syringic acid, rutin and psoralen were determined in fresh and dried figs by HPLC. It was determined that the major phenolic compound is (-)-epicatechin. Statistically difference between different sorts of fig are significant (P< 0.05). The amount of polyphenol is higher in fresh figs compared to dried ones.
ACCESSION #
91982622

 

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