Impact of maturity on phenolic composition and antioxidant activity of medicinally important leaves of Ficus carica L

Physiology and Molecular Biology of Plants : an International Journal of Functional Plant Biology
Muhammad Nadeem, Alam Zeb

Abstract

Ficus carica L. is one of the oldest trees belonging to the mulberry family. It has both nutritional and medicinal benefits, as it is a source of potential bioactive compounds. Fig leaves were collected at four maturation stages, to evaluate the variation in polyphenolic compounds, antioxidant activity, and different pigments level. Polyphenols were identified using HPLC-DAD. Different pigments level, total phenolic contents, and radical scavenging activity were quantified. The HPLC analysis revealed the presence of fourteen polyphenolic compounds in the fig leaves. Quercetin-3-glucoside, caftaric acid, quercetin-3, 7-diglucoside, and coumaroyl-hexose were the major phenolic compounds. Kaempferol-3-O-sophorotrioside, cichoric acid and sinapic acid glucoside were identified for the first time. Significant quantitative changes were observed during maturation, particularly in polyphenolic compounds. There were significant changes in pigments level, total phenolic contents, and radical scavenging activity. It was observed that fig leaves are a rich source of polyphenolic compounds during all stages of maturation.

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Citations

Jan 5, 2020·Journal of the Science of Food and Agriculture·Shahla AmaniMorad Jafari
Jan 12, 2021·Complementary Therapies in Clinical Practice·Saeed Ebrahimi FanaMahmood Maniati
Apr 23, 2021·Anais Da Academia Brasileira De Ciências·Emine Nakilcioğlu-Taş, Semih Ötleş

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