Compositional differences in pulp and peel of brebas and figs (Ficus carica L.) and their relevance to health‑related and functional properties

This work aims to characterize the chemical profile of the peels and pulps of brebas and figs ( Ficus carica L.) from several cultivars, with emphasis on the compounds that may determine their functional properties. Carotenoids, tocols, amino acids, phenolic compounds, and antioxidant capacity were determined using UPLC-PDA, UPLC-FL, and spectrophotometric assays. Seven carotenoids were identified, with β-carotene as the predominant compound and significantly higher levels in peel than in pulp. Among the cultivars, San Antonio (SANT) variety showed the highest total carotenoid content in both fruit tissues. Among tocols, δ-tocotrienol and α-tocopherol were the dominant, and both occurred at higher levels in peel. Twenty free amino acids were found covering essential, conditionally essential, and non-essential groups, and among essentials, threonine and valine were the dominant ones in both brebas and figs. Phenolic composition varied markedly among varieties and fruit tissues. Breba pulp contained higher total polyphenol levels than fig pulp, whereas anthocyanins were predominantly in the peel, where the Cuell Dama Negra (CDN) variety reached the highest concentrations. Antioxidant capacity (ORAC, FRAP, and ABTS •+ ) was systematically higher in peel than in pulp and attained its maximum in the CDN cultivar. The results demonstrate substantial varietal and tissue-dependent differences in the distribution of nutritional and bioactive compounds in F. carica , indicating that both developmental stage and anatomical part influence the nutritional and functional value of figs as plant foods for human consumption.