Polyphenols in fig: a review on their characterisation, biochemistry during ripening, antioxidant activity and health benefits

Abstract

Summary Fig fruit (consumed either fresh or dried) is a rich source of polyphenols distributed throughout its peel and pulp. However, the peel part is superior in diversity of these compounds in comparison to the pulp. Fig polyphenols have been extracted both by conventional solid–liquid extraction and novel assisted methods (mainly ultrasound‐assisted and microwave‐assisted procedures). These can be characterised primarily into flavonoids (anthocyanins, flavan‐3‐ols and various flavonol glycosides) and phenolic acids. Figs contain good levels of anthocyanins (such as cyanidin‐3‐O‐glucoside, cyanidin‐3,5‐diglucoside and cyanidin‐3‐O‐rutinoside) which impart different colouring hues to these fruits during the ripening process. Moreover, fig polyphenols have associated antioxidant activities and impart many health benefits such as antihyperglycaemic, hepatoprotective and antispasmodic activities. This review provides a thorough information on the fig polyphenols, stressing on their extraction, characterisation as well as quantification, the biochemical changes during the ripening process, associated antioxidant activity and health benefits.

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