Phenolic compounds of fresh and dried figs: Characterization and health benefits

Abstract

Phenolic compounds are well-known bioactive compounds in fruits and vegetables that could have a protective role against cancers, cardiovascular diseases, and other diseases. This review presents the main phenolic compounds found in fresh and dried figs from different countries and describes the analytical methods used to identify and discuss their biological activities. Figs are an essential part of the Mediterranean diet, regarded as one of the healthiest eating habits and linked to longevity. The levels of phenolic compounds in figs are influenced by factors such as the maturity stage, color and the part of fruit, drying process, and the variety's region. For example, the fig varieties with dark skin contain higher polyphenols, flavonoids, flavonols, anthocyanins, and proanthocyanidins and exhibit better antioxidant activity than light ones. On the other hand, fruit skin contributes most to the amount of phenolic compounds compared to fruit pulp. The ripening stage affects the concentrations of phenolic compounds in figs; the maximum has been found in ripe fruit. The biological traits of figs are highly correlated with their amount of phenolic compounds, including antioxidant, antibacterial, acetyl cholinesterase inhibition, antifungal, anti-helminthic, hepatoprotective, antidiabetic, and anticarcinogenic activities. Future studies should focus on the identification and purification of the predominant bioactive phenolics involved in the beneficial effects of the fig extracts, their application in the pharmaceutical field to prevent lifestyle-related diseases, and the food industry as functional food ingredients.