Fig is one of the oldest domesticated fruit species that usually grows in hot and dry climate
areas. Fruits of fig trees are widely used in fresh or dried form. They are an excellent source …

Phenolics are an important constituent of fruit quality because of their contribution to the
taste, colour and nutritional properties of fruit. We have tried to evaluate the phenolic profile …

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 …

The aim of the present work was to evaluate some phytochemical compounds in fresh,
frozen, and processed yellow-coloured figs (Ficus carica L.). The moisture content, ash …

Fresh and dried figs are important components of the Mediterranean diet. In Cilento
(Southern Italy), figs belonging to cultivar “Dottato” are used for the production of “PDO …

The optimum conditions for extraction of total phenolic contents (TPC) and for enhancing the
antioxidant activity from light and dark dried figs were determined. The effects of the solvent …

Fig is an important source of bioactive compounds and has been a typical component in the
health-promoting Mediterranean diet for many centuries. This study was conducted to …

In this study, phenolics and reducing sugarcompositions of fig fruits (27 Tunisian ecotypes)
were analyzed. In addition, the antioxidant activity was determined by two methods; the …

It is well known that fruits contain a considerable amount of non-nutritive compounds, which
can help to keep man's health and prevent chronic diseases. In this context, the fig fruit has …

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 …