The Antioxidant and Antimicrobial Activities of Two Sun-Dried Fig Varieties (Ficus carica L.) Produced in Eastern Morocco and the Investigation of Pomological, Colorimetric, and Phytochemical Characteristics for Improved Valorization
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Published:2023-09-18
Issue:3
Volume:14
Page:845-863
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ISSN:2037-0164
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Container-title:International Journal of Plant Biology
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language:en
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Short-container-title:IJPB
Author:
Tikent Aziz1ORCID, Laaraj Salah23ORCID, Marhri Ahmed1, Taibi Mohamed1ORCID, Elbouzidi Amine1ORCID, Khalid Ibtissame1ORCID, Bouhrim Mohamed45ORCID, Elfazazi Kaoutar2ORCID, Elamrani Ahmed1, Addi Mohamed1ORCID
Affiliation:
1. Laboratoire d’Amélioration des Productions agricoles, Biotechnologie & Environnement (LAPABE), Faculté des Sciences, Université Mohammed Premier, BP 717, Oujda 60000, Morocco 2. Regional Center of Agricultural Research of Tadla, National Institute of Agricultural Research (INRA), Avenue Ennasr, BP 415 Rabat Principal, Rabat 10090, Morocco 3. Environmental, Ecological, and Agro-Industrial Engineering Laboratory, LGEEAI, Faculty of Science and Technology (FST), Sultane Moulay Slimane University (USMS), Beni Mellal 23000, Morocco 4. Bioengineering Laboratory, Faculty of Sciences and Techniques, Sultan Moulay Slimane University, Beni Mellal 23000, Morocco 5. Laboratoire TBC, Laboratory of Pharmacology, Pharmacokinetics, and Clinical Pharmacy, Faculty of Pharmaceutical and Biological Sciences, University of Lille, 3, rue du Professeur Laguesse, BP 83, F-59000 Lille, France
Abstract
The eastern region of Morocco is renowned for the production of two varieties of figs, Ghoudane (GD) and Chetoui (CH), which are characterized by their high productivity and quality. To ensure a profitable selling price, producers often dry these figs, a process that not only increases their storage capability but also enhances their nutritional and health benefits. The aim of this study was to investigate the composition and potential health benefits of dried GD and CH figs. The findings of this study reveal that both varieties of dried figs have a rich composition of sugars, lipids, proteins, vegetable fibers, vitamins, minerals, polyphenols, and other nutrients. Moreover, both GD and CH figs that have been sun-dried meet the United Nations Economic Commission for Europe’s standard in terms of dry matter and diameter. However, their marketability and commercial quality as dried figs are only classified as Category I or lower-caliber figs. In terms of color, CH figs are lighter and brighter than their GD counterparts, making them more appealing to consumers. Furthermore, this study investigated the extraction of polyphenols and flavonoids from both dried fig varieties using different solvents. Distilled water was found to be the best extraction solvent for polyphenols in both varieties, with GD figs showing a higher content (483.6 mg GAE/100 g) than CH figs (408.3 mg GAE/100 g). Meanwhile, ethanol was found to be the best extraction solvent for flavonoids, with GD figs (180.2 mg of QE/100 g) showing a higher content than CH figs (122.9 mg of QE/100 g). In addition, the majority of the extracts, particularly the ethanol extracts, showed high efficiency against the tested bacteria and yeast. Notably, dried GD figs had higher amounts of total phenolics, total flavonoids, and antioxidant and antimicrobial activities compared to dried CH figs. The study also revealed high correlations between phytochemical content and both antioxidant and antimicrobial activities. In conclusion, this study highlights the nutritional and health benefits of dried figs, particularly the GD variety, and their potential as a natural source of antimicrobial compounds. The findings suggest that dried figs could be an alternative source of natural antimicrobial agents for various applications in the food, pharmaceutical, and cosmetic industries.
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