Phenolic extraction optimisation from fig leaf waste

This study explores the potential of green solvents for extracting bioactive compounds from fig leaves, focusing on efficiency, sustainability, and antioxidant capacity. Comparative evaluations were performed using acetone, methanol, and water, with the latter identified as the most effective solvent due to its environmental benefits and robust extraction yields. The influence of pH, temperature, and time on extraction was also assessed. Results revealed that a slightly acidic pH, moderate temperatures, and short extraction times optimised the recovery of phenolic compounds, including rutin, chlorogenic acid, and quercetin. The optimised conditions, lower temperatures (37.5°C), short extraction times (1–5 min), and a neutral to slightly acidic pH (pH 5–7), are industrially viable, as they help minimise energy consumption and processing duration. Water-extracted fig leaf polyphenols demonstrated significant antioxidant activity, positioning them as promising natural additives for food fortification. These findings highlight the economic and ecological advantages of agricultural by-products, contributing to circular economy practices. Further research is needed to validate scalability and explore industrial applications. Potential uses include enhancing the shelf life and functional properties of food products. This work underscores the importance of transitioning toward greener extraction methodologies that could extend to other leaf materials while addressing environmental concerns and unlocking traditional overlooked resources with commercial value.