International Journal of Bioinformatics and Biomedical Engineering
Articles Information
International Journal of Bioinformatics and Biomedical Engineering, Vol.1, No.3, Nov. 2015, Pub. Date: Sep. 26, 2015
Varietal Influence on Biological Properties of Algerian Light Figs (Ficus carica L.)
Pages: 237-243 Views: 2919 Downloads: 1906
Authors
[01] Leila Meziant, Laboratory of Applied Biochemistry, Faculty of Life and Natural Sciences, University of Bejaia, Bejaia, Algeria.
[02] Fairouz Saci, Laboratory of Applied Biochemistry, Faculty of Life and Natural Sciences, University of Bejaia, Bejaia, Algeria.
[03] Mostapha Bachir Bey, Laboratory of Applied Biochemistry, Faculty of Life and Natural Sciences, University of Bejaia, Bejaia, Algeria.
[04] Hayette Louaileche, Laboratory of Applied Biochemistry, Faculty of Life and Natural Sciences, University of Bejaia, Bejaia, Algeria.
Abstract
Figs are worldwide distributed and highly consumed at both fresh and dried state, especially in Mediterranean countries. They are known to provide many dietary elements and beneficial phenolic compounds that have good antioxidant properties. The present study aimed to investigate the influence of fig variety on the phenolic content and on two in vitro biological activities. Results showed significant differences among the six analyzed varieties for phenolic (217 to 342 mg GAE/100 g DW), and flavonoid contents (11.13 to 19.20 mg QE/100 g DW). The varietal influence was also obtained for the nitric oxide radical (NO°) scavenging activity (235.13 to 624.45 mg QE/100 g DW) and iron chelating potential (24.19 to 62.58%). Highly significant correlations were found between the NO° scavenging activity and contents of phenolic compounds (r = 0.72), and flavonoids (r=0.84), but no correlation was obtained for the ferrous chelating activity.
Keywords
Fresh Fig, Light Fig, Variety, Phenolic Compounds, Antioxidant Activity
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