ΤΑ ΣΥΚΑ
Date Issued
November 15, 2023
Type
Πτυχιακή Εργασία
Abstract
The fig is an arboreal crop with great commercial value of its fruits. The components of both fresh and dried figs are considered products of great nutritional value, as they contain vitamins and trace minerals. The leaves, the fruit, the milky liquid (Latex) of the fig have been used as human food, as well as in medical or paramedical uses to improve his health. The most important compounds found in both fresh and dried figs include mainly phenolic acids, flavonoids and carotenoids. However, apart from these basic categories of compounds, other compounds have been isolated from figs, such as phytosterols, amino acids, organic acids, fatty acids, hydrocarbons, aliphatic alcohols, volatile components, as well as a multitude of metabolites. Some of the above compounds serve as pigments of the fig or plant in general, while others show antioxidant, anticancer or antiviral properties. A wide range of fig varieties (light colored and dark colored) were studied in this work, in terms of their content of sugars, total phenolic components and flavonoid substances. At the same time, the antioxidant activity of the fig samples was studied based on their ability to be bound by the DPPH and ABTS free radical carriers. The results of the study showed high contents of figs in sugars, phenols and flavonoids, as well as intense antioxidant activity, while the dark-colored varieties prove to be slightly richer in the above components.
Subjects