Assessment of phenolic composition, sugars, and antioxidant capacity in Turkish fig (Ficus carica L.) cultivars

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dc.contributor.authorZahid, Ghassan
dc.contributor.authorKelebek, Hasim
dc.contributor.authorKuden, Ayzin
dc.contributor.authorShimira, Flavien
dc.contributor.authorKacar, Yildiz Aka
dc.date.accessioned2026-02-27T07:33:12Z
dc.date.available2026-02-27T07:33:12Z
dc.date.issued2025
dc.description.abstractFig fruits (Ficus carica L.) have significant health benefits. T & uuml;rkiye is the leading fig producer in the world. Despite their diversity and rich medicinal properties, the biochemical fingerprints and nutritional quality of local figs are poorly understood. This study aimed to analyze the peels and pulps of eight Turkish figs with varying colors for their total phenolic composition, sugars, and antioxidant capacity. Thirty-one phenolic compounds (PCs) were detected using HPLC-MS/MS. The dark-purple 01-1N-58 genotype had the highest amount of colored PCs in fruit peels and pulps (151.25 and 31.57 mg/100 g dw, respectively). Likewise, the maximum quantity of colorless PCs was found in the peels of the same genotype (1063.91 mg GAE/100 g dw). The highest antioxidant capacity was also observed in the 01-1N-58 genotype. Cyanidin-3-O-rutinoside and chlorogenic acid were the dominant PCs in the peels and pulps. This study showed that the fig fruit peels, especially with darker colors, had a greater total quantity of bioactive compounds than pulp. High variability was observed among the studied cultivars and genotypes, which is crucial to help fig breeding researchers, consumers, and the food industry to select fig varieties with the most health benefits.
dc.description.sponsorshipScientific Research Projects Coordination Office of ukurova University [FDK-2021-14239]
dc.description.sponsorshipThe authors are thankful to Prof. Dr. Serkan Selli, Assoc. Prof. Dr. Mehmet Ali Sar & imath;da & scedil;, Gamze Gueclue, OEzge Aksay, Assoc. Prof. Dr. Dicle Doenmez, and Dr. Songuel Coemlekcio & gbreve;lu for their valuable support during the field sampling, chemical analysis, and data analysis. The authors gratefully acknowledge the Scientific Research Projects Coordination Office of Cukurova University for funding this study (project no. FDK-2021-14239) .
dc.identifier.doi10.55730/1300-011X.3281
dc.identifier.issn1300-011X
dc.identifier.issn1303-6173
dc.identifier.issue3
dc.identifier.urihttp://dx.doi.org/10.55730/1300-011X.3281
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4484
dc.identifier.volume49
dc.identifier.wosWOS:001525034100003
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherTubitak Scientific & Technological Research Council Turkey
dc.relation.ispartofTurkish Journal of Agriculture and Forestry
dc.relation.publicationcategoryMakale - Uluslararas� Hakemli Dergi - Kurum ��retim Eleman�
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20260302
dc.subjectFicus carica L.
dc.subjectnatural pigments
dc.subjectmetabolites
dc.subjectphenolic compounds
dc.subjectantioxidant activity
dc.subjectHPLC-MS/MS
dc.titleAssessment of phenolic composition, sugars, and antioxidant capacity in Turkish fig (Ficus carica L.) cultivars
dc.typeArticle

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