Detection of gamma irradiated fig seeds by analysing electron spin resonance

Influence of extraction solvents on the polyphenol contents, compositions, and antioxidant capacities of fig (Ficus carica L.) seeds

Fig seeds are considered to be significantly responsible for the bioactive compounds of fig. In this study, the effects of six different solvents (100% acetone, 100% methanol, 100% ethanol, 50% (v/v) aqueous acetone, 50% (v/v) aqueous methanol and 50% (v/v) aqueous ethanol) with changing polarities on the polyphenol contents and antioxidant capacities of fig seed extracts were investigated. Total polyphenol contents (TPCs), total flavonoid contents (TFCs), antioxidant capacities (DPPH and FRAP assays) and polyphenol compositions of the extracts were evaluated. The results indicated that fig seeds extracted by 50% (v/v) aqueous methanol exhibited the highest TPC (714 mg GAE/kg DM), TFC (312 mg (+)-CE/kg DM), DPPH (41.6%) and FRAP (8504 mg FeSO4/kg DM) values. Also, same extract had the maximum values of chlorogenic acid (131.9 mg/kg DM), (-)-epicatechin (166.4 mg/kg DM) and rutin (50.7 mg/kg DM) (p<0.05). The extractability of syringic acid was determined to be highest with 50% aqueous methanol (8.03 mg/kg DM) and 50% aqueous ethanol (8.13 mg/kg DM) (p>0.05). The psoralen extractability was highest in 50% aqueous acetone (53.0 mg/kg DM) and 50% aqueous ethanol (54.0 mg/kg DM) (p>0.05). High correlations among TPCs, TFCs, antioxidant capacities and individual polyphenols of fig seed extracts were also observed.

Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation

Being a rich source of antioxidants, phenolic compounds and dietary fiber, the fig seed could be valuable health-promoting food ingredient. The possibility of using fig seed powder in biscuits was investigated. For this purpose, wheat flour was replaced by fig seed powder at levels of 0, 5, 10, and 15%. The effects of replacement on proximate composition, color values, total phenolic contents, antioxidant activity, textural characteristics, and sensorial properties of biscuit samples were investigated. The composition of fig seed powder showed a significantly higher concentration of fiber (56.6 ± 0.27%), protein (14.32 ± 0.21%), fat (20.32 ± 0.32%), and total phenolic content (665.12 ± 0.52 mg GAE/100 g). The biscuit samples were obtained with increased fiber content by adding fig seed powder to the biscuit formulation. Moreover, fig seed powder increased the total phenolic content and antioxidant activity of biscuits significantly (P < 0.05). The addition of fig seed powder to the biscuit formulation up to 10% increased the sensory scores of the biscuits in terms of odor, flavor, and overall impression. PRACTICAL APPLICATION: The use of waste products in food industry is relevant in terms of the circular economy context. The enrichment of biscuit with waste fig seed powder could also supplies accessional channel for valorization of a food waste. Fig seed powder could be used to produce acceptable biscuits with improved nutritional quality.