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Polyphenol composition of peel and pulp of two Italian fresh fig fruits cultivars (Ficus carica L.)

Del Caro, Alessandra and Piga, Antonio <1965- > (2008) Polyphenol composition of peel and pulp of two Italian fresh fig fruits cultivars (Ficus carica L.). European Food Research and Technology, Vol. 226 (4), p. 715-719. eISSN 1438-2385. Article.

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DOI: 10.1007/s00217-007-0581-4


An analytical study was carried out on phenols in two fig cultivars (Ficus carica L.), one black and one green. Fresh fruits were peeled and phenols were extracted separately from the peel and the pulp. The extracts were subjected to HPLC-DAD analysis, by monitoring at four wavelengths, 280, 316, 365 and 520 nm for catechins and benzoic acids, hydroxycinnamic acids, flavonols and anthocyanins, respectively. Results showed that phenols are concentrated almost exclusively in the peel, with the black cultivar having the highest content. In particular, the peel was rich in rutin, with amounts from 527 to 1,071 mg/kg (fresh basis) for green and black figs, respectively. The peel of black figs showed an appreciable content of cyanidin 3-O-rutinoside. The pulp of both green and black cultivars contained only cyanidin 3-O-rutinoside, while the cyanidin 3-O-glucoside was found only in the peel of the black figs. Chlorogenic acid and another cinnamic acid were detected in the peel of both cultivars, while benzoic acids and catechins were not present.

Item Type:Article
ID Code:1556
Uncontrolled Keywords:Anthocyanins, catechins, fig fruit, flavonols, hydroxycinnamic acids, HPLC-DAD
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/15 Scienze e tecnologie alimentari
Divisions:001 Università di Sassari > 01 Dipartimenti > Scienze ambientali agrarie e biotecnologie agro-alimentari
Publisher:Springer Berlin / Heidelberg
Copyright Holders:© Springer-Verlag 2007
Additional Information:Pubblicato online il 15 febbraio 2007.
Deposited On:18 Aug 2009 10:05

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