Optimizing storage protocols to preserve the nutraceutical value of Ficus carica L. (Moraceae)

Ficus carica L. (fig) is traditionally used to treat diverse diseases. However, despite its health benefits, fig fruit deteriorates quickly after harvesting due to its delicate nature. This study aimed to examine the influence of storage conditions on the biological efficacy of F. carica. The extracts of F. carica were subjected to analysis of total flavonoid content (TFC), total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant power (FRAP), α-glucosidase inhibitory activity and disc diffusion assay. The room temperature drying (RTD) fig extracts, especially those of the purple variety (RTD-P), were more bioactive than their counterparts, with a maximum flavonoid content (77.1 mg QE/g) and excellent antioxidant potential (DPPH IC50 = 20.2 µg/mL, FRAP = 23.6 mmol Fe2+/g). Moreover, the RTD extracts exhibited high potential to inhibit α-glucosidase (IC50 46.2 µg/mL) and potent inhibition against Escherichia coli (17.8 mm), Citrobacter freundii (13.9 mm) and Enterobacter aerogenes (8.4 mm). The RTD results in the retention of more compounds, which contributes to its biological activities. Future studies should profile the chemical composition of each drying method to obtain a better understanding of the effects of the drying methods on the degradation of compounds.