Nutritional Value, Fatty Acid and Phytochemical Composition, and Antioxidant Properties of Mysore Fig (Ficus drupacea Thunb.) Fruits
- Title
- Nutritional Value, Fatty Acid and Phytochemical Composition, and Antioxidant Properties of Mysore Fig (Ficus drupacea Thunb.) Fruits
- Creator
- Murthy H.N.; Yadav G.G.; Joseph K.S.; H. S S.K.; Magi S.M.; Dewir Y.H.; Mendler-Drienyovszki N.
- Description
- Ficus drupacea is a fruit-bearing tree that is distributed in Southeast Asia and Australia. The objective of this research was to ascertain the following with regard to ripened fruits: (i) their nutritional value, (ii) their mineral status, (iii) the fatty acid composition of fruit and seed oil, (iv) their phytochemical makeup, and (v) their antioxidant properties. The ripened fruits contained 3.21%, 3.25%, 0.92%, 1.47%, and 2.20% carbohydrate, protein, fat, ash, and fiber, respectively. Fruits had an energy content of 30.18 kcal/100 g. In terms of mineral content, the fruit was rich in potassium, magnesium, calcium, and nitrogen, with values of 21.03, 13.24, 11.07, and 4.13 mg/g DW. Iron, zinc, manganese, and boron had values of 686.67, 124.33, 114.40, and 35.78 g/g DW, respectively. The contents of oxalate and phytate were 14.44 and 2.8 mg/g FW, respectively. The fruit and seed oil content were 0.67 and 8.07%, respectively, and the oils physicochemical properties were comparable to those of fig fruit and seed oils. Omega-3 (?-linolenic acid), omega-6 (linoleic acid), and omega-9 (oleic acid) fatty acids were abundant in the oils. Fruit extracts in acetone, methanol, and water have greater concentrations of phenolics, flavonoids, and alkaloids. The 2,2-diphenyl-2-picrylhydrazyl, total antioxidant activity, and ferric reducing antioxidant power assays demonstrated increased antioxidant activities in close correlation with the higher concentrations of phenolics, flavonoids, and alkaloids. The results of this study demonstrate that the fruits of F. drupacea are a strong source of nutrients and phytochemicals, and they merit more investigation and thought for possible uses. 2024 by the authors.
- Source
- Foods, Vol-13, No. 17
- Date
- 2024-01-01
- Publisher
- Multidisciplinary Digital Publishing Institute (MDPI)
- Subject
- antioxidant activity; Ficus drupacea; minerals; mysore fig; nutrients; proximate analysis
- Coverage
- Murthy H.N., Department of Botany, Karnatak University, Dharwad, 580003, India, Department of Horticultural Science, Chungbuk National University, Cheongju, 28644, South Korea, Department of Biotechnology, School of Advanced Sciences, KLE Technological University, Hubballi, 580031, India; Yadav G.G., Department of Botany, Karnatak University, Dharwad, 580003, India; Joseph K.S., Department of Life Sciences, Christ University, Bengaluru, 560029, India; H. S S.K., Department of Botany, Karnatak University, Dharwad, 580003, India; Magi S.M., Department of Botany, Karnatak University, Dharwad, 580003, India; Dewir Y.H., Plant Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh, 11451, Saudi Arabia; Mendler-Drienyovszki N., Research Institute of Nyegyha, Institutes for Agricultural Research and Educational Farm (IAREF), University of Debrecen, P.O. Box 12, Nyegyha, 4400, Hungary
- Rights
- All Open Access; Gold Open Access
- Relation
- ISSN: 23048158
- Format
- Online
- Language
- English
- Type
- Article
Collection
Citation
Murthy H.N.; Yadav G.G.; Joseph K.S.; H. S S.K.; Magi S.M.; Dewir Y.H.; Mendler-Drienyovszki N., “Nutritional Value, Fatty Acid and Phytochemical Composition, and Antioxidant Properties of Mysore Fig (Ficus drupacea Thunb.) Fruits,” CHRIST (Deemed To Be University) Institutional Repository, accessed February 27, 2025, https://archives.christuniversity.in/items/show/12872.