Studies on the Phytochemical properties of Fig Var. Afghan, Deanna and Brown Turkey

The study entitled ‘Studies on the phytochemical properties in Fig var. Afghan,Dienna and Brown turkey’ was conducted in the analytical laboratory of HC & RI, TNAU, Coimbatore 2021-2022 using the fig fruits grown in the arid zone block of the college orchard. The main objective of this study was to determine the phytochemicals present in the fig fruits of three fig varieties namely Afghan, Dienna, Brown Turkey. Fig fruits were analysed for the determination of secondary metabolites that is phenols, flavonoids, tannins, anthocyanins and antioxidants and The Physio-chemical analysis like TSS, vitamin C, carotenoids and acidity.The content of phenols, flavonoids, and tannins was determined using the standards quercetin for flavonoids, pyrocatechol for phenols and tannic acid for tannins estimation. Determination of antioxidant activity was done by DPPH scavenging method. For that, scavenging capacity of DPPH radicals and reducing power were determined. IC50 value was calculated to determine the concentration of sample required to inhibit 50% of radical.<br>The experimental results showed that the major phytochemicals like phenolics, flavonoids, anthocyanins, and antioxidants were found to be the highest in the variety brown turkey when compared to the other two varieties i.e. Afghan and Deanna.