Characterization of fig achenes’ oil of Ficus carica grown in Tunisia

Green solvent 2-methyltetrahydrofuran (2-MeTHF) improves recovery of bioactive molecules from oilseeds and prevents lipid peroxidation in oils

The study compared the effects of hexane and 2-methyltetrahydrofuran (MeTHF) on oil yield, stability and bioactive compounds in fig, black cumin and rosehip oils. MeTHF increased oil yield in fig (11.7 %), black cumin (28.3 %) and rosehip (13.2 %). Solvent type did not change fatty acid and tocopherol composition and 18 fatty acids were identified. MeTHF increased number of phenolic compounds from 9 to 16 and amount of total tocopherol, phenolics, chlorophylls and carotenoids in oils. The antioxidant activity of oils was measured by CUPRAC and DPPH assays and MeTHF extracted oils had significantly higher antioxidant capacity. Oxidative stability test revealed that hexane-extracted oils peroxide value (PV) increased dramatically in fig (182.7 %) and rosehip (221.1 %) oils, while PV of MeTHF extracted oils was not significant in fig and rosehip oils. Black cumin oil was stable for both solvents. Results show that MeTHF is more efficient for obtaining oils with bioactive molecules to improve stability and quality.

Fig Seeds as a Novel Oil Source: Investigating Lipochemodiversity Through Fatty Acids Profiling and FTIR Spectral Fingerprints

Fig seeds (Ficus carica L.), a previously overlooked component of the fig fruit, have recently garnered attention as a valuable source of atypical vegetable oil and food-based ingredient. This study evaluated the oil content, fatty acid composition, and molecular FTIR-based signatures of 21 Ficus carica L. genotypes growing in an ex-situ collection. Gas chromatography analysis revealed high levels of linolenic acid (18.11 ± 0.255% to 42.276 ± 0.173%), followed by linoleic acid (27.75 ± 0.019% to 36.68 ± 0.046%). Palmitic acid (6.671 ± 0.006% to 8.908 ± 0.005%) and stearic acid (2.562 ± 0.009% to 4.160 ± 0.011) were the predominant saturated fatty acids (TSFA). The calculated oleic desaturation ratio (ODR), linoleic desaturation ratio (LDR), and ω6/ω3 ratio ranged from 0.466 ± 0.0284 to 0.710 ± 0.002, 0.330 ± 0.0998 to 0.595 ± 0.08, and 0.680 ± 0.283 to 2.025 ± 0.002, respectively. The desaturation efficiency from oleic to linoleic acid (ODR) was consistently lower than the desaturation from linoleic to linolenic acids (LDR) across all cultivars. 'Aicha Moussa' and 'Amtala Arch' exhibited the highest ODR and LDR (0.710 ± 0.002 and 0.595 ± 0.0779, respectively), potentially explaining the high C18:3 (linolenic acid) content in these cultivars. Notably, 'Amtala Arch' had an average linolenic acid content of 42.762 ± 0.173%. These findings highlight the significant lipochemodiversity within fig seeds, requiring further investigation into the potential for valorizing fig processing byproducts and creating new investment opportunities. FTIR-ATR spectroscopy coupled with chemometrics proved effective in characterizing molecular fingerprints, enabling both the rapid assessment of fig seed lipochemodiversity and enhanced sample authentication and classification.

Food packaging composite film based on chitosan, natural kaolinite clay, and Ficus. carica leaves extract for fresh-cut apple slices preservation

The problem of environmental plastic contamination is one of the most serious issues facing our world today. The majority of the packaging materials used to preserve food are made of plastic which is considered an environmental issue. Natural kaolinite clay (KC) and Ficus leaf extract (FLE) were combined with chitosan in this work to create a novel antioxidant and biodegradable food packaging film. Chitosan/KC/FLE film was compared to chitosan film, Chitosan/KC, and Chitosan/FLE films in terms of structural, physical, and functional aspects. The addition of FLE and/or KC significantly improved the light and moisture barrier characteristics, mechanical properties, and antioxidant capabilities of chitosan film. Moreover, KC addition had a remarkable impact on the water vapor permeability and the biodegradability of the chitosan film. Because of the synergistic action of FLE and KC, the Chitosan/KC/FLE film delivered strong barrier and antioxidant capabilities. Furthermore, Chitosan/KC/FLE film was tested as packaging material on fresh-cut apple slices and demonstrated good food preservation regarding the weight loss, browning index, and total phenolic content of the fruit. According to our findings, Chitosan/KC/FLE film might be employed as a possible food packaging material in the food industry.

Sodium benzoate induced toxicities in albino male rats: mitigating effects of Ficus carica and Cymbopogon citratus leave extract

Herbal products have become widely used in managing and treating a wide range of illnesses. Therefore, this study aimed to evaluate the total phenolic and flavonoid contents, antioxidant and protective effects of Cymbopogon citratus ethyl acetate and Ficus carica hexane leave extract (200 mg/kg b.w for both) on sodium benzoate (SB) (200 mg/kg b.w) toxicity in rats. For 6 weeks, four groups of five rats each (control, SB, F. carica + SB, and C. citrates + SB). Blood sample (liver, kidney) tissue and histological examination were used at the end of the experiment. According to the findings, the extracts have significant concentrations of total flavonoids, total phenolics, and antioxidant activity. Oxidative stress caused by SB exposure induced an increase in ALT, AST, ALP, glucose, urea, creatinine, uric acid, TG, TC, LDL, and MDA, while insulin and SOD were decreased. Furthermore, the biochemical alterations generated by SB in the blood serum, homogenate, liver, and kidney tissue were significantly reduced by C. citratus ethyl acetate and F. carica hexane leave extracts (P < 0.05). The leaf extracts of the examined plants had significant curative and preventive effects in SB-induced liver and kidney damage, resulting in diminished liver and kidney biomarker enzymes, an improved antioxidant defense system, and lipid peroxidation inhibition.

Review on fresh and dried figs: Chemical analysis and occurrence of phytochemical compounds, antioxidant capacity and health effects

Fig fruit (Ficus carica L.) is one of the most important agricultural products of the tropic and subtropics areas. In the Middle East and the Mediterranean region, the fig is included in diet since the ancient years and it is considered as the symbol of longevity. This review presents the main phytochemical compounds found in fresh and dried figs of different varieties, describes the analytical methods used for their determination and discuss the antioxidant capacity and the potential effects of figs in human health. Phenolic acids and flavonoids are the major types of phytochemical compounds that have been found in fresh and dried figs. Their levels are strongly influenced by various factors such as the color, the part of fruit, the maturity and the drying process. Gallic acid, chlorogenic acid, rutin, quercetin-3-O-rutinoside and epicatechin are the most predominant phenolic acids and flavonoids in dried and fresh fig varieties. Extracts of dark-colored varieties contain higher amount of phenolic compounds than the light-colored varieties. Fruit skin contributes most to the amount of phenolic compounds compared to the fruit pulp. The ripening stage affects the concentrations of phenolic compounds in figs, the maximum have been found in ripe fruit. On the other hand, contradictory results have been reported in the literature regarding the effect of air- and sun- drying on the total content of phytochemical compounds, as well as on the concentrations of individual phenolic compounds and carotenoids in figs. The antioxidant capacity of figs is highly correlated with their amount of phenolic compounds. The leaves, roots, fruit and latex of the plant are known for their health properties including acetyl cholinesterase inhibition, antifungal, anti-helminthic and anticarcinogenic activities. Future efforts should be focused on the application of fig extracts as functional ingredients of food products, on clinical trials in order to confirm the beneficial effect of plant extracts in human health and, on the valorization of the waste material produced during figs' processing.

Chemical composition and oxidative stability of jussara (

The aim of this work was to evaluate the effect of mechanical pressing on jussara oil yield, oxidative stability and carotenoid profile with or without heat application. Firstly, jussara pulp was centrifuged for juice extraction, and the resulting cake was dried until reaching 10% moisture content. Then, oil extraction was performed in an expeller press at 25 ºC (cold pressing) and at 50 ºC (hot pressing). The process performance was evaluated by the oil yield, and the crude jussara oil was characterized for fatty acid composition, acid value, carotenoid profile and oxidative stability. Jussara oil contained 74% unsaturated fatty acids, mainly oleic and linoleic acids (48% and 24%, respectively). The oil yield was almost twice as high for the hot process as compared to the cold one. Additionally, hot pressing resulted in 25% higher total carotenoid content as compared to cold pressing, with β-carotene as the most abundant one. Hot and cold pressing showed no difference in oil oxidative stability and fatty acid composition.

High-pressure assisted extraction of bioactive compounds from industrial fermented fig by-product

High-pressure assisted extraction was employed to obtain fig by-product derived extracts and its impact was evaluated on antioxidant activity and total phenolic, tannin, and flavonoid. A Box-Behnken design was applied to evaluate the effects of pressure, extraction time and ethanol concentration on extractions and optimal conditions were estimated by response surface methodology. The correlation analysis of the mathematical-regression model indicated that a quadratic polynomial model could be employed to optimize the high pressure extraction of compounds. Only the models developed for total antioxidant activity by DPPH ^· and for total flavonoids presented coefficient determinations lower than 0.95. From response surface plots, pressure, extraction time and ethanol concentration showed independent and interactive effects. The optimal conditions included 600 MPa, an extraction time between 18 and 29 min, depending on the parameter analyzed and a low ethanol concentration (<15%) except for flavonoids (48%). High pressure led to an increase of 8-13% of antioxidant activity and an increase of 8-11% of total phenolics, flavonoids and tannins content when compared to extracts performed at 0.1 MPa. Analysis of variance indicated a high goodness of fit of the models used and the adequacy of response surface methodology for optimizing high pressure extraction.