The biochemical assessment of edible wild and cultivated figs (Ficus carica L.) from Eastern Iran

Fig fruits are well-known for their significant nutritional and medicinal benefits. In this research, the phytochemical compounds present in 18 local and wild fig accessions from the South Khorasan region, east of Iran, were extracted and compared with the three well-known Iranian fig cultivars (Shah Anjir, Siah, Sabz). The results indicated that the studied genotypes exhibited significant differences in various biochemical traits, including total acidity, vitamin C, total antioxidant capacity, total phenols, anthocyanin, soluble solids, pH, quercetin, and catechin. However, there was no significant variation in flavonoid content among the genotypes. Accession 2 had the highest total acidity while Accession 20 had the lowest. The fruits of Accession 36 contained the highest levels of vitamin C, whereas the highest phenol content was found in the fruits of Accession 13. The fruits collected from Accession 4 displayed the highest sugar content while Accessions 1 and 35 were identified as rich sources of quercetin and catechin, respectively. Following factor analysis, it was revealed that, among the 11 factors analyzed, factor 1 accounted for 97% of the variation in biochemical traits. Finally, the cluster analysis categorized these fig accessions into three groups. Accessions 4,5,10,50, and 51 formed a subgroup along with the well-known, commercial cultivars of Estehban (Fars Province), indicating that these genotypes have potential for planting and further evaluation. The unique compounds found in these genotypes may be used to identify health benefits. Additionally, the findings may contribute to the conservation of these valuable genetic resources and enhance breeding programs focused on enhancing the nutritional quality of commercial fig cultivars.