Articles
Preliminary study regarding the anthocyanins fig (Ficus carica L.) ethanolic extract stability and polyphenolic content
Article number
1405_19
Pages
193 – 200
Language
English
Abstract
Fig (Ficus carica L.) fruits have a therapeutical action in case of high pressure, difficult digestion, anti-inflammatory and antioxidant effect due to the polyphenolic content.
An important type of polyphenols there are the anthocyanins which represent water-soluble pigments with important role in plant life.
The positive effect of figs on human health is known from ancient times.
Figs can be consumed fresh or dried, but they also are used in the pharmaceutical industry.
The amount of polyphenols was determined in ten fig cultivars (‘Ploiești’, ‘1 Mai’, ‘Fântanele’, ‘Săvârșin’, ‘Rot negru’, ‘Viscool’, ‘Negru Șvinița’, ‘Stork’, ‘Passulana nera’, ‘Cilento nero’) with color starting from brown-green to black.
The figs’ anthocyanins ethanolic extracts’ stability was investigated, too.
Anthocyanins are influenced by a lot of factors, though they manifest a low stability.
To quantify the total anthocyanins content the pH differential method was used.
The extracts were analyzed after 24 and 72 h.
The anthocyanin stability depends on the time of determination, but also on the cultivar.
The results were expressed as equivalents of cyanidin-3-glucoside mg 100 g‑1 of fresh fruit.
It was found that ‘Stork’ has the highest content, 9.66 cyanidin-3-glucoside mg 100 g‑1 FW, meanwhile ‘Săvârșin’ has the lowest, 0.59. The best anthocyanins ethanolic extract stability was shown by ‘Fântânele’ and ‘Săvârșin’. The total phenolic content was determined using the Folin-Ciocalteau method and the results were expressed as gallic acid (GAE) mg g‑1 FW. The highest level was found in ‘Negru Svinita’, 63.22 GAE µg mL‑1, followed by ‘Viscool’ with 47.88 GAE µg mL‑1.
An important type of polyphenols there are the anthocyanins which represent water-soluble pigments with important role in plant life.
The positive effect of figs on human health is known from ancient times.
Figs can be consumed fresh or dried, but they also are used in the pharmaceutical industry.
The amount of polyphenols was determined in ten fig cultivars (‘Ploiești’, ‘1 Mai’, ‘Fântanele’, ‘Săvârșin’, ‘Rot negru’, ‘Viscool’, ‘Negru Șvinița’, ‘Stork’, ‘Passulana nera’, ‘Cilento nero’) with color starting from brown-green to black.
The figs’ anthocyanins ethanolic extracts’ stability was investigated, too.
Anthocyanins are influenced by a lot of factors, though they manifest a low stability.
To quantify the total anthocyanins content the pH differential method was used.
The extracts were analyzed after 24 and 72 h.
The anthocyanin stability depends on the time of determination, but also on the cultivar.
The results were expressed as equivalents of cyanidin-3-glucoside mg 100 g‑1 of fresh fruit.
It was found that ‘Stork’ has the highest content, 9.66 cyanidin-3-glucoside mg 100 g‑1 FW, meanwhile ‘Săvârșin’ has the lowest, 0.59. The best anthocyanins ethanolic extract stability was shown by ‘Fântânele’ and ‘Săvârșin’. The total phenolic content was determined using the Folin-Ciocalteau method and the results were expressed as gallic acid (GAE) mg g‑1 FW. The highest level was found in ‘Negru Svinita’, 63.22 GAE µg mL‑1, followed by ‘Viscool’ with 47.88 GAE µg mL‑1.
Publication
Authors
E. Moisescu, A. Dobrin, F. Stanica, A. Peticila
Keywords
accessions, cyanidin-3-glucoside, gallic acid equivalents, pH differential method
Groups involved
Online Articles (22)