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Nutrients. 2011 Mar;3(3):317-29. doi: 10.3390/nu3030317. Epub 2011 Feb 28.

Antioxidant activity of a Mediterranean food product: "fig syrup".

Author information

1
Pharmaceutical Sciences Department, University of Calabria, Edificio Polifunzionale, Arcavacata di Rende 87036, Italy. francesco.puoci@unical.it

Abstract

In this work, the efficacy of fig syrup, a Mediterranean fig derivative, as a nutraceutical supplement, was demonstrated. Fig syrup is a fruit concentrate used as a common ingredient in the preparation of typical foods, and particularly in cakes. In vitro assays were performed to determine the amount of nutraceutical ingredients, such as phenolic compounds (3.92 mg equivalent of gallic acid per g) and flavonoids (0.35 mg equivalent of catechin per g), while HPLC analyses provided specific information about the composition of antioxidants in the syrup. Furthermore, total antioxidant activity, scavenging properties against DPPH and peroxyl radicals, and the anticholinesterase activity, clearly showed the efficacy of the syrup in preventing damage induced by free radicals and, thus, the applicability of this food derivative as a nutraceutical supplement.

KEYWORDS:

antioxidants; enzyme inhibition; fig syrup; fruits/vegetables analysis; nutraceutical supplement; polyphenols

PMID:
22254099
PMCID:
PMC3257744
DOI:
10.3390/nu3030317
[Indexed for MEDLINE]
Free PMC Article

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