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. 2021 Apr 28;26(9):2574.
doi: 10.3390/molecules26092574.

Survey of Phenolic Acids, Flavonoids and In Vitro Antioxidant Potency Between Fig Peels and Pulps: Chemical and Chemometric Approach

Affiliations

Survey of Phenolic Acids, Flavonoids and In Vitro Antioxidant Potency Between Fig Peels and Pulps: Chemical and Chemometric Approach

Lahcen Hssaini et al. Molecules. .

Abstract

In the present study, chromatic coordinates, phenolic acids, flavonoids and antioxidant capacity assessed by 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonate (ABTS) and lipid peroxidation inhibition capacity (LPIC) essays and their relative IC50 were investigated in 25 fig cultivars growing in Morocco. The aims of this study were to determine (i) the variation in these compounds among light and dark-colored cultivars, (ii) their partitioning between fruit peel and pulp and (iii) to display network connections among these variables. Twelve phenolic compounds (PCs) were isolated in peel extract versus eight in pulp samples. Anthocyanins, mainly cyanidin-3,5-diglucoside and cyanidin-3-O-rutinoside, were the predominant compounds in peels, where the mean concentrations were 75.90 ± 18.76 and 77.97 ± 18.95 µg/g dw, respectively. On the other hand, (-)-epicatechin and cyanidin-3-O-rutinoside were the major compounds in the pulp extracts, where the mean values were 5.23 ± 4.03 and 9.01 ± 5.67 µg/g dw, respectively. A two-dimensional hierarchically clustered heatmap was applied to the dataset to explore correlations in the dataset and similarities between cultivars, without dimensionality reduction. Results showed that anthocyanins, particularly pelargonidin-3-O-rutinoside, cyanidin-3,5-diglucoside and cyanidin-3-O-rutinoside, were the main contributors to the peels' free radical scavenging capacity. This capacity was particularly higher in the peel of dark-colored figs compared to the fruit pulp. The local cultivar "INRA 1301" showed the most promising phenolic profile due to its very high levels of almost all detected PCs, especially (-)-epicatechin, quercetin-3-O-rutinoside, quercetin-3-O-glucoside, cyanidine-3,5-diglucoside, cyanidine-3-O-rutinoside and pelargonidin-3-O-rutinoside (54.66, 141.08, 35.48, 494.08, 478.66, 12.56 µg/g dw, respectively). Having the darkest figs in the collection (L* = 25.72, c* = 22.09 and h° = 20.99), this cultivar has also combined promising IC50 values, which were of 19.85, 40.58 and 124.78 µg/mL for DPPH, ABTS and LPIC essays, respectively.

Keywords: Ficus carica L.; antioxidant activity; chemometric; flavonoids; heatmap; phenolic acids.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Principal component analysis (PCA) two-dimensional scatter plots based on the first two principal components (PC1 and PC2) generated for 25 cultivars based chromatic coordinates color of figs’ peels and pulps.
Figure 2
Figure 2
HPLC-DAD profile, chemical structures of the main phenolic compounds identified in the fig pulp. Example of the cultivar INRA 2015.
Figure 3
Figure 3
Chemical structures of the main phenolic compounds identified in the fig peels (A) and pulp (B).
Figure 4
Figure 4
Hierarchically clustered heatmap based on the correlation matrix of studied variables in both peel (red map) and pulp (blue map). The low color intensity means the lower value and vice versa. Chr.A: chlorogenic acid; Q.3.O.r: quercetin-3-O-rutinoside; Q.3.O.g: quercetin-3-O-glucoside; Lu.7.O.g: luteolin-7-O-glucoside; Quercetin: quercetin; Apigenin: apigenin; Cya.3,5.d: cyanidin-3,5-diglucoside; Cya.3.O.r: cyanidin-3-O-rutinoside; Pel.3.O.r: pelargonidin-3-O-rutinoside. White A.: “White Adriatic”; Cuello B.D: “Cuello Dama Blanca”; Breval B.: “Breval Blanca”; Breba B.: “Breba Blanca”; El Quoti L.: “El Quoti Lbied”.
Figure 4
Figure 4
Hierarchically clustered heatmap based on the correlation matrix of studied variables in both peel (red map) and pulp (blue map). The low color intensity means the lower value and vice versa. Chr.A: chlorogenic acid; Q.3.O.r: quercetin-3-O-rutinoside; Q.3.O.g: quercetin-3-O-glucoside; Lu.7.O.g: luteolin-7-O-glucoside; Quercetin: quercetin; Apigenin: apigenin; Cya.3,5.d: cyanidin-3,5-diglucoside; Cya.3.O.r: cyanidin-3-O-rutinoside; Pel.3.O.r: pelargonidin-3-O-rutinoside. White A.: “White Adriatic”; Cuello B.D: “Cuello Dama Blanca”; Breval B.: “Breval Blanca”; Breba B.: “Breba Blanca”; El Quoti L.: “El Quoti Lbied”.

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