Research on Ficus carica polyphenols: Influence of drying processes

Evidence on naturally occurring phenolic compounds and their antioxidant properties in fruits is growing. Several works have proven the presence of polyphenols in fig fruit, and suggesting figs as important constituents of a rich diet. Regarding its geographic and climatic position, Albania is a favourable country for fig growing, and it is very rich in biodiversity of fig trees. There are a lot of varieties, forms, ecotype, and genotype. This book aims to compare the phytochemical character and total antioxidant capacity of different of most popular of common fig cultivars (Ficus carica L.), autochthonous Albanian varieties, through evaluation, separately for peel, pulp, and whole fresh fruit, for breba and main crop, with different fruit colors, intended for fresh and dry consuming. Also, the influence of traditional drying process and hot air dehydration on phenolic content and antioxidant activity is evaluated too. The data obtained showed that the native fig cultivars have been adopted in different regions and have obtained special features, taking in consideration antioxidant potential these fruits may be suggested as good source of polyphenols, even in fresh or dry state.