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Changes in phytochemical compounds and antioxidant potential of fresh, frozen, and processed figs (Ficus carica L.)

The aim of the present work was to evaluate some phytochemical compounds in fresh, frozen, and processed yellow-coloured figs (Ficus carica L.). The moisture content, ash, titrable acidity, total chlorophylls, total carotenoids, total phenols, total flavonoids, total anthocyanins, as well as carbohy...

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Main Authors:	Petkova, N., Ivanov, I., Denev, P.
Format:	Journal Contribution
Language:	English
Published:	2021
Subjects:	Figs Ficus carica Physicochemical properties Antioxidative compounds Fresh fruits Frozen fruits Processed plant products Moisture content Ashes Acidity Chlorophylls Phenols Flavonoids Anthocyanins Carbohydrates Fructose Glucose Sucrose Antioxidants Food quality
Online Access:	http://agris.upm.edu.my:8080/dspace/handle/0/18919
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spelling	oai:http:--agris.upm.edu.my:0-18919Changes in phytochemical compounds and antioxidant potential of fresh, frozen, and processed figs (Ficus carica L.)Petkova, N.Ivanov, I.Denev, P.FigsFicus caricaPhysicochemical propertiesAntioxidative compoundsFresh fruitsFrozen fruitsProcessed plant productsMoisture contentAshesAcidityChlorophyllsPhenolsFlavonoidsAnthocyaninsCarbohydratesFructoseGlucoseSucroseAntioxidantsFood qualityThe aim of the present work was to evaluate some phytochemical compounds in fresh, frozen, and processed yellow-coloured figs (Ficus carica L.). The moisture content, ash, titrable acidity, total chlorophylls, total carotenoids, total phenols, total flavonoids, total anthocyanins, as well as carbohydrates (fructose, glucose, and sucrose) were evaluated. In addition, the antioxidant capacities of fresh, frozen, and processed figs (jam) were determined by DPPH and FRAP assays. The highest values of bioactive compounds and antioxidant activity were found in fresh fruits, while in frozen fruits their levels decreased significantly. The preparation of fig jam was a better approach for preserving some bioactive compounds, especially carotenoids and phenolic compounds. After four months of storage at -18°C, it was observed that there were significant losses in the antioxidant potential, decrease in sucrose content, as well as total phenols, total flavonoids, and total anthocyanins values. In spite of the reduction in some valuable compounds, jam processing retained good amount of them during storage in comparison with freezing storage.2021-06-14T08:02:01Z2021-06-14T08:02:01Z2019Journal ContributionArticleNon-RefereedInternational Food Research Journal (Malaysia), 26 (6), p. 1881-18880116-6514http://agris.upm.edu.my:8080/dspace/handle/0/18919MY2021050729enhttp://www.ifrj.upm.edu.my/26%20(06)%202019/24%20-%20IFRJ19064.R1-Final.pdfGermanyhttp://www.oceandocs.org/license
institution	AGRIS
collection	AGRIS
language	English
topic	Figs Ficus carica Physicochemical properties Antioxidative compounds Fresh fruits Frozen fruits Processed plant products Moisture content Ashes Acidity Chlorophylls Phenols Flavonoids Anthocyanins Carbohydrates Fructose Glucose Sucrose Antioxidants Food quality
spellingShingle	Figs Ficus carica Physicochemical properties Antioxidative compounds Fresh fruits Frozen fruits Processed plant products Moisture content Ashes Acidity Chlorophylls Phenols Flavonoids Anthocyanins Carbohydrates Fructose Glucose Sucrose Antioxidants Food quality Petkova, N. Ivanov, I. Denev, P. Changes in phytochemical compounds and antioxidant potential of fresh, frozen, and processed figs (Ficus carica L.)
description	The aim of the present work was to evaluate some phytochemical compounds in fresh, frozen, and processed yellow-coloured figs (Ficus carica L.). The moisture content, ash, titrable acidity, total chlorophylls, total carotenoids, total phenols, total flavonoids, total anthocyanins, as well as carbohydrates (fructose, glucose, and sucrose) were evaluated. In addition, the antioxidant capacities of fresh, frozen, and processed figs (jam) were determined by DPPH and FRAP assays. The highest values of bioactive compounds and antioxidant activity were found in fresh fruits, while in frozen fruits their levels decreased significantly. The preparation of fig jam was a better approach for preserving some bioactive compounds, especially carotenoids and phenolic compounds. After four months of storage at -18°C, it was observed that there were significant losses in the antioxidant potential, decrease in sucrose content, as well as total phenols, total flavonoids, and total anthocyanins values. In spite of the reduction in some valuable compounds, jam processing retained good amount of them during storage in comparison with freezing storage.
format	Journal Contribution
author	Petkova, N. Ivanov, I. Denev, P.
author_facet	Petkova, N. Ivanov, I. Denev, P.
author_sort	Petkova, N.
title	Changes in phytochemical compounds and antioxidant potential of fresh, frozen, and processed figs (Ficus carica L.)
title_short	Changes in phytochemical compounds and antioxidant potential of fresh, frozen, and processed figs (Ficus carica L.)
title_full	Changes in phytochemical compounds and antioxidant potential of fresh, frozen, and processed figs (Ficus carica L.)
title_fullStr	Changes in phytochemical compounds and antioxidant potential of fresh, frozen, and processed figs (Ficus carica L.)
title_full_unstemmed	Changes in phytochemical compounds and antioxidant potential of fresh, frozen, and processed figs (Ficus carica L.)
title_sort	changes in phytochemical compounds and antioxidant potential of fresh, frozen, and processed figs (ficus carica l.)
publishDate	2021
url	http://agris.upm.edu.my:8080/dspace/handle/0/18919
_version_	1819285576147271680
score	13.4562235

Changes in phytochemical compounds and antioxidant potential of fresh, frozen, and processed figs (Ficus carica L.)

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