Phytochemical Profile and Biological Activities of Ficus carica Fruit’s Extract

Abstract Ficus carica, (fig) one of the oldest plants cultivated on the earth, is rich in phytochemicals including organic acids, anthocyanins, phenolics, and phytosterols. Thus, the present research was carried out to explore the phytochemical composition of fig fruit extracts (prepared with 100% water and 70% ethanol) including, alkaloids, anthocyanins, flavonoids, and phenolic compounds along with HPLC characterization of flavonoids and phenolics. However, the prepared extract was also analyzed for its antioxidative capacity through ABTS, DPPH, FRAP, and H2O2. Extracts prepared with 70% ethanol have better total alkaloids, flavonoids, and phenolics concentration, whereas 100% aqueous extract was more efficient to extract total anthocyanins. HPLC quantification of flavonoids and phenolics showed fig fruit is a good amount of catechin (ranged from 20.89 to 23.97 mg/100g), flavanone (ranged from 8.79 to 12.49 mg/100g), and gallic acid (ranged from 32.52 to 33.350 mg/100g). Likewise, the extract having higher phytochemical concentration exhibited higher antioxidant activity. Conclusively, the results depict nutritional composition as a function of genetic makeup and ecological conditions. The current study suggests that commercially available fig (especially Afghani) and its ethanolic extract possess substantial phytochemical compounds having antioxidant potential. Thus, fig may act as a functional food or nutraceutical ingredient having the potential to alleviate oxidative stress-mediated diseases.