Extraction of phenolic compounds and antioxidant activity analysis of Ficus carica L. seed oil using supercritical fluid technology

The rationale behind this study was to investigate the potential of fig (Ficus carica L.) kernel oil as a source of bioactive compounds, particularly focusing on its phenolic compounds, due to the increasing interest in plant-based oils with antioxidant properties for use in functional foods and nutraceuticals. The primary objective was to identify and quantify the active phenolic components present in fig kernel oil. Utilizing an additional co-solvent in the supercritical fluid extraction (SFE) process, specific phenolic compounds, such as 4-hydroxybenzoic acid, 3-hydroxybenzoic acid, and syringic acid, were exclusively identified in the CO2 + ethanol (IC-2-1) sample. Furthermore, other notable compounds, including vanillin, verbascoside, ferulic acid, luteolin 7-glucoside, hesperidin, rosmarinic acid, quercetin, and kaempferol, were detected in both the IC-2-1 and CO2 (IC-1-1) samples. These findings suggest that fig kernel oil with its rich phytochemical profile, is a promising alternative oil source and has significant potential as a functional food ingredient. Further research on the SFE of fig seeds and oil is recommended to expand its applications and potential health benefits.