Ternary blend films were prepared with different ratios of starch/polyvinyl alcohol (PVA)/citric acid. The films were characterized by field emission scanning electron microscopy (FE-SEM), ...thermogravimetric analysis, as well as Fourier transform infrared (FTIR) analysis. The influence of different ratios of starch/polyvinyl alcohol (PVA)/citric acid and different drying times on the performance properties, transparency, tensile strength (TS), water vapor permeability (WVP), water solubility (WS), color difference (ΔE), and antimicrobial activity of the ternary blends films were investigated. The starch/polyvinyl alcohol/citric acid (S/P/C
, S/P/C
, and S/P/C
) films were all highly transparent. The S/P/C
had a 54.31 times water-holding capacity of its own weight and its mechanical tensile strength was 46.45 MPa. In addition, its surface had good uniformity and compactness. The S/P/C
and S/P/C
showed strong antimicrobial activity to
and
, which were the food-borne pathogenic bacteria used. The freshness test results of fresh figs showed that all of the blends prevented the formation of condensed water on the surface of the film, and the S/P/C
and S/P/C
prevented the deterioration of figs during storage. The films can be used as an active food packaging system due to their strong antibacterial effect.
This study aimed to investigate the possible hepatoprotective effect of the Ficus carica dried fruits, extra virgin olive oil and their phenolic fractions on CCl sub(4)-induced oxidative stress and ...hepatotoxicity in rats. Administration of extra virgin olive oil (EVOO) (3.0 g/kg/day) per oral (p.o.) and their methanol extract (MEEVOO) (2.1 mg/kg/day) intravenously (i.v.) for 7 days significantly prevented CCl sub(4)-induced elevation of levels of serum glutamate pyruvate transaminase (GPT), glutamate oxaloacetate transaminase (GOT) and alkaline phosphatase (ALP). The methanol dried fig extract (MEDF) (38.07 mg/kg/day, i.v.) was found to be more hepatoprotective than the dried figs (DF) (4 g/kg/day, p.o.). Administration of MEEVOO with the MEDF significantly prevented CCl sub(4)-induced elevation of levels of serum GPT, GOT and ALP. Treatment of rats with CCl sub(4) led to a marked increase in lipid peroxidation as measured by malondialdehyde (MDA). Hepatic antioxidant enzyme, Catalase (CAT) was significantly decreased in all treated animals. Practical Applications Dried fig (Ficus carica L.) fruit is an important part of traditional Mediterranean Algerian diet since antiquity and widely consumed with extra virgin olive oil because of their nutritional importance along with their medicinal value. Obtained results suggest a synergistic functionality of dried figs and extra virgin olive oil extracts. The observed hepatoprotective effect is believed to occur due to antioxidant properties of the contents of extra virgin olive oil and dried figs extract, which may provide a new drug to be used for prophylaxis against liver diseases and it validates its folkloric use by Algerian people.
Summary
Due to DNA heterozygosity and repeat content, assembly of non‐model plant genomes is challenging. Herein, we report a high‐quality genome reference of one of the oldest known domesticated ...species, fig (Ficus carica L.), using Pacific Biosciences single‐molecule, real‐time sequencing. The fig genome is ~333 Mbp in size, of which 80% has been anchored to 13 chromosomes. Genome‐wide analysis of N6‐methyladenine and N4‐methylcytosine revealed high methylation levels in both genes and transposable elements, and a prevalence of methylated over non‐methylated genes. Furthermore, the characterization of N6‐methyladenine sites led to the identification of ANHGA, a species‐specific motif, which is prevalent for both genes and transposable elements. Finally, exploiting the contiguity of the 13 pseudomolecules, we identified 13 putative centromeric regions. The high‐quality reference genome and the characterization of methylation profiles, provides an important resource for both fig breeding and for fundamental research into the relationship between epigenetic changes and phenotype, using fig as a model species.
Significance Statement
We report a significant improvement of the Ficus carica L. genome sequence and annotation. Furthermore, we performed a genome‐wide analysis of N6‐methyladenine and N4‐methylcytosine. The characterization of N6‐methyladenine sites led to the identification of ANHGA, a species‐specific motif. Finally, we identified the putative centromeric regions. The characterization of two unconventional DNA modifications provides an important resource for investigating the relationship between epigenetic changes and the phenotype of plants.
In this study, activated carbon was developed from Ficus carica bast (FCBAC). The experiments were carried out to explore methylene blue (MB) uptake by FCBAC. The influence of various experimental ...factors such as contact time, initial dye concentration, adsorbent dosage, temperature and pH of dye solution was investigated. The adsorption equilibrium was represented with Langmuir, Freundlich and Temkin isotherm models. Langmuir and Tempkin equations were found to have the correlation coefficient value in good agreement. Adsorption of MB onto FCBAC followed pseudo second order kinetics. The calculated values of ΔH°, ΔS° and ΔG° were found to be 21.55kJ/mol, 76.24J/molK and −1.55kJ/mol, respectably. Adsorption process was spontaneous and endothermic in nature.
Fig fruit (Ficus carica L.) is one of the most important agricultural products of the tropic and subtropics areas. In the Middle East and the Mediterranean region, the fig is included in diet since ...the ancient years and it is considered as the symbol of longevity. This review presents the main phytochemical compounds found in fresh and dried figs of different varieties, describes the analytical methods used for their determination and discuss the antioxidant capacity and the potential effects of figs in human health. Phenolic acids and flavonoids are the major types of phytochemical compounds that have been found in fresh and dried figs. Their levels are strongly influenced by various factors such as the color, the part of fruit, the maturity and the drying process. Gallic acid, chlorogenic acid, rutin, quercetin-3-O-rutinoside and epicatechin are the most predominant phenolic acids and flavonoids in dried and fresh fig varieties. Extracts of dark-colored varieties contain higher amount of phenolic compounds than the light-colored varieties. Fruit skin contributes most to the amount of phenolic compounds compared to the fruit pulp. The ripening stage affects the concentrations of phenolic compounds in figs, the maximum have been found in ripe fruit. On the other hand, contradictory results have been reported in the literature regarding the effect of air- and sun- drying on the total content of phytochemical compounds, as well as on the concentrations of individual phenolic compounds and carotenoids in figs. The antioxidant capacity of figs is highly correlated with their amount of phenolic compounds. The leaves, roots, fruit and latex of the plant are known for their health properties including acetyl cholinesterase inhibition, antifungal, anti-helminthic and anticarcinogenic activities. Future efforts should be focused on the application of fig extracts as functional ingredients of food products, on clinical trials in order to confirm the beneficial effect of plant extracts in human health and, on the valorization of the waste material produced during figs' processing.
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•Phenolic acids and flavonoids are the main phytochemical compounds found in figs.•Colorimetric and chromatographic methods have been used for their determination.•Dark-colored, unpeeled, dried figs have the highest content of phenolic compounds.•Ripening and drying processes affect figs' phytochemical composition.•In vitro studies show protective effects of fig and leaf extracts against some diseases.
Combined metabolomic and transcriptomic analyses were carried out with fig cultivar Green Peel and its color mutant "Purple Peel." Five and twenty-two metabolites were identified as having ...significantly different contents between fruit peels of the two cultivars at young and mature stages, respectively. Cyanidin O-malonylhexoside demonstrated a 3,992-fold increase in the mature purple peel, the first identification of a major cyanidin in fig fruit; cyanidin 3-O-glucoside, cyanidin O-malonylhexoside O-hexoside and cyanidin-3,5-O-diglucoside were upregulated 100-fold, revealing the anthocyanins underlying the purple mutation. Beyond the visible differences, there was very significant accumulation of the colorless flavonoids procyanidin B1, luteolin-3',7-di-O-glucoside, epicatechin and quercetin-3-O-rhamnoside in the mature "Purple Peel" compared to "Green Peel." At the young stage, only cyanidin O-malonylhexoside, cyanidin O-malonylhexoside O-hexoside and esculetin were upregulated a few fold in the mutant. Transcriptome analysis revealed a downregulated expression trend of genes encoding phenylpropanoid and flavonoid biosynthetic pathway enzyme in the young "Purple Peel" compared to the young "Green Peel," whereas significant and simultaneous upregulation was revealed in almost all of the flavonoid and anthocyanin pathway components and relevant transcription factors in the mature-stage mutant. The role of R2R3-MYB transcription factors in the color morph mutation and its possible relation to the activity of retrotransposons are discussed. Moreover, large-scale upregulation of small heat-shock protein genes was found in the mature mutant. This is the first work to reveal comprehensive metabolome and transcriptome network changes underlying a fig mutation in a single horticultural attribute, and its profound effects on fruit nutrition and quality.
Due to its coloration, the fig (Ficus carica L.) peel, a by-product of fruit processing and/or consumption, is a potential source of anthocyanin compounds. In the present study different extraction ...techniques (heat, ultrasound, and microwave) were compared aiming to recover the anthocyanin pigments and optimize its extraction conditions. A response surface methodology tool with three factors and five levels for each factor was used according to a circumscribed central composite design. The variables tested for the heat and microwave extraction methods were time, temperature, and solvent proportion (ethanol/water ratio), meanwhile, for the ultrasound method, the variables tested were the ultrasonic power, time, and solvent proportion. The anthocyanin composition of the extract was determined by HPLC-DAD-ESI/MS, and the used criteria responses were: i) quantification of cyanidin 3-rutinoside (C) in the extracted residue (mg C/g R) and in the dried peel (mg C/g P dw), and the extraction yield of the obtained residue (g R/g P dw). Ultrasound extraction was the most effective method, yielding 3.82 mg C/g R at the optimal global extraction conditions (21 min, 310 W, and 100% of ethanol). Additionally, the solid-to-liquid ratio effect was studied at the optimal conditions, using a dose-response format, in view of its plausible transference to industrial level. For the ultrasound method, an increased non-linear relationship was observed for concentrations in the range 5 to 200 g/L, being the optimal solution close to 150 g/L. In brief, the obtained results show the potential of fig peels as a source of anthocyanin pigments, with potential uses in various industrial fields, such as food, pharmaceutical, and cosmetic.
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•Recovery of anthocyanin pigments from Ficus carica L. by-products•Comparison of three different techniques for anthocyanin extraction maximization•Ultrasound assisted extraction was the most effective method•The optimal extraction conditions were 21 min, 310 W, and 100% of ethanol•The potential application of fig peels as a source of anthocyanins was highlighted.
► Phenolic compounds are present in fresh and dried figs in a considerable amount. ► Harvest time and cultivar could have an influence on final phenolics concentration. ► We compared 3 different ...analytical techniques. ► Dried figs have shown to be a great source of bioactive compounds.
Eighteen fig cultivars commonly grown in the south-eastern Spain were collected in two crops (spring and summer) and their polyphenolic profile was determined. Fruit from the first crop generally showed higher phenolic values than those from the second. Higher concentrations of total phenolics were found in skin than in flesh. LC–UV-DAD/ESI-MSn analysis of the figs pointed to a high anthocyanin content, mainly cyanidin-3-rutinoside, flavonols such as quercetin-rutinoside, phenolic acids such as chlorogenic acid and flavones like luteolin 6C-hexose-8C-pentose and apigenin-rutinoside. The c-glycosides have not been previously described in figs. Moreover, to compare intact proanthocyanidins and proanthocyanin cleavage products, an acid-catalysis was made in the presence of phloroglucinol (phloroglucinolysis) and the mean degree of polymerisation was calculated. Finally, three cultivars of dried figs were also studied.
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•A novel biosorbent developed from Ficus carica bast exhibits varied surface groups ideal for adsorption.•Superior capacity and faster kinetics for Cr(VI) removal were ...demonstrated.•H3PO4 in presence of microwave radiation resulted in shorted activation time.•Low cost, environmental friendliness exhibited by the biosorbent.
Ficus carica fiber based activated carbon (FCAC) was used as a potential adsorbent for Cr(VI) removal from aqueous system. The adsorbent was prepared by carbonization of F. carica fiber followed by H3PO4 activation under microwave radiations. The activated carbon was characterized using scanning electron microscopy and Fourier transformer infrared spectroscopy. The adsorption data were well studied for adsorption isotherms, kinetics models, and thermodynamics. Adsorption of chromium ion followed the second-order kinetics and best fitted the Langmuir adsorption isotherms. The maximum adsorption capacity of Cr(VI) onto FCAC was 44.84mg/g. The calculated values of thermodynamic parameters like enthalpy change (ΔH°), entropy change (ΔS°), and free energy change (ΔG°) were found to be 7.85kJ/mol, 69.17J/molK, and −13.11kJ/mol, respectively. Adsorption process was spontaneous and endothermic in nature.
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