Submit

Asian Journal of Dairy and Food Research, volume 33 issue 1 (march 2014) : 37-43

INFLUENCE OF PROCESSING ON PHYSICOCHEMICAL, NUTRITIONAL AND PHYTOCHEMICAL COMPOSITION OF FICUS CARICA L. (FIG) PRODUCTS

Beenu Tanwar*, B. Andallu1, Rajni Modgil
1Department of Food Science and Nutrition, College of Home Science, CSK H.P. Krishi Vishvavidyalaya, Palampur-176 062, India
Cite article:- Tanwar* Beenu, Andallu1 B., Modgil Rajni (2024). INFLUENCE OF PROCESSING ON PHYSICOCHEMICAL, NUTRITIONAL AND PHYTOCHEMICAL COMPOSITION OF FICUS CARICA L. (FIG) PRODUCTS. Asian Journal of Dairy and Food Research. 33(1): 37-43. doi: 10.5958/j.0976-0563.33.1.008.

ABSTRACT

The influence of processing on the physicochemical, nutritional and phytochemical composition of Ficus carica L. (fig) products was evaluated.  Mature figs were washed, cut in quarters, pulped and then the pulp was processed into fig jam and fig nectar. The physicochemical parameters studied were pH, total soluble solids (TSS) and titratable acidity (TA) along with iron, calcium and phosphorus content. Nutritionally these were analyzed for their proximate composition, total carbohydrates, vitamin C and b carotene. Different phytochemicals determined were total phenolics, total flavonoids, total anthocyanins and tannins. The results revealed that processing of fig fruit pulp into jam and nectar resulted in a significant (p

REFERENCES

  1. AOAC (1995) Approved Methods of Association of Official Analytical Chemists. 14th edn, Washington, D.C.
  2. Caboni E, Tonelli MG, Lauri P, Lacovacci P, Kevers C, Damiano C and Gaspar T (1997) Biochemical aspects of almond microcuttings related to in vitro rooting ability. Biol plant, 39: 91-97.
  3. Counet C and Collins S (2003) Effect of the number of flavonol units on the antioxidant activity of procyanidin fractions isolated from chocolate. Journal of Agricultural Food Chemistry, 51: 6816-6822.
  4. Crozier A, Lean MEJ, Mc Donald MS and Black C (1995) Quantitative analysis of the flavonoid content of commercial tomatoes, onions, lettuce and celery. Journal of Agricultural Food Chemistry, 42: 281-285.
  5. Dewanto V, Wu X, Adom KK and Lui RH (2002) Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural and Food Chemistry, 50: 3010-3014.
  6. Fennema O (1997) Nutritional and metabolic aspects of protein modification during food processing. In: RE Feeny and JR Whitaker (eds.) Modification of proteins: Food, nutritional and pharmacological aspects. American Chemical Society, Washington DC, pp 91-124.
  7. Guisti MM and Worlstad RE (2001) Characterization and measurement of anthocyanins by UV-visible spectroscopy. In: Current protocols in Food analytical chemistry, Worlstad RE and Schwartz SJ (eds.). Wiley, New York, pp F1.21- F1.2.2.13.
  8. Haard FN and Chism WG (2005). Characteristics of edible plant tissues. In: Food Chemistry. OR Fennema (ed) Marcel Deker, NY, 3rd edn., pp 993-994.
  9. Hazell T and Jhonson IT (2007) Effects of processing and fruits juices on in vitro estimated iron availability from cereals, vegetables and fruits. Journal of Science, Food and Agriculture, 38: 73-82.
  10. Hedge J E and Hofreiter B T (1962) In: Whistler R L and Be Miller J N (eds). Carbohydrate Chemistry, Academic Press, New York.
  11. Huber DJ and Newman DW (1975) Relationship between lipid changes and plastic ultra structural changers in soyabean cotyledons. Journal of Experimental Biology, 21, 490-511
  12. Jeong WS and Lachance PA (2001) Phytosterols and fatty acids in fig (Ficus carica, var. Mission) fruit and tree components. Food Chemistry and Toxicology 66: 278–281.
  14. Kim DO and Padilla Zakour OI (2004) Jam processing effect on phenolics and antioxidant capacity in anthocyanins- rich fruits: Cherry, Plum and Raspberry. Journal of Food Science, 69: 395-400.
  15. Lamaison JL and Carnat J (1990) Teneur en principaux flavonodes does fleurs et des feuiltes de crtaegus monogyna Jacq.et.de Crataegusleavigata (Poret) DC. (Rosaceae). Acta Pharm. Acta Pharm. Acta Helv, 65, 315-320.
  16. Lowry DH, Rosebrough NJ, Farr AL & Randa URJ (1951) Protein measurements with Folin Phenol reagent. Journal of Biological Chemistry, 193(2): 265-275.
  17. Morton (1987). Fig. In: Fruits of warm climates. Morton FJ and Miami FL (eds.), pp 47-50.
  18. Nicoli MC, Anese M and Parpinel M (1999) Influence of processing on the antioxidant properties of fruits and vegetables, Trends in Food Science and Technology, 10: 94-100.
  19. Ordonez-Santos LE and Vazquez- Riascos A (2010) Effect of processing and storage time on the vitamin C and lycopene contents of nectar of pink guava (Psidium guajava L.). Archivos Latino Americanos De Nutrition, 60(3), 280-284.
  20. Price KR and Rhodes MJC (1997) Analysis of the major flavonol glycosides present in four varieties of onion and changes in composition resulting from autolysis. Journal of Science, Food and Agriculture, 74, 331-335.
  21. Raghuramulu N, Madhavan MN and K Sundaram (eds.), (2004) A manual of laboratory techniques, NIN, Hyderabad, p 140.
  22. Rehman ZU and Shah WH (2001) Tannin contents and protein digestibility of black gram (Vigna mungo) after soaking and cookin. Plant Food for Human Nutrition, 56(3): 263-73.
  23. Rhim JW (2002). Kinetics of thermal degradation of anthocyanin pigment solutions driven from red flower cabbge. Food Science and Biotechnology, 11: 361- 364.
  24. Rickman JC, Bruhn CM and Barett DM (2007). Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 2, Vitamin A, carotenoids and vitamin E. CRC Press, Boca Raton FL, pp 275-299.
  25. Salunkhe DK, Bolin HR and Reddy NR (1991) Freezing In: Storage processing and nutritional quality of fruits and vegetables. Vol. 2. CRC Press, Boca Raton FL, pp 144-147.
  26. Sendecor W and Cochran WG (1994) Statistical Methods. Sixth edn., Oxford and IBH Publication, New Delhi. p 297.
  27. Slavin J L (2006) Figs: Past, Present and Future. Nutrition Today, 41, 180–184.
  28. Solomon A, Golubowicz S, Yablowicz Z, Grossman S, Bergman M, Gottlieb H E et al. (2006) Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica L.). Journal of Agricultural and Food Chemistry, 54: 7717–7723.
  29. Sozzi GO, Abrajan-Villasenor MA, Trinchero GD and Fraschina AA (2005) Postharvest response of ‘Brown Turkey’ figs (Ficus carica L.) to the inhibition of ethylene perception. Journal of the Science of Food and Agriculture, 85: 2503–2508.
  30. Titchenal CA and Dobbs J (2004) Nutritional value of vegetables, In: Handbook of vegetable preservation and processing. [Hui YH, Ghazala S, Graham DM, Murell KD and Nip W (eds.)], Marcel Dekker, New York, pp 23-37.
  31. US Department of Agriculture, Agricultural Research Service, USDA Nutrient Database for Standard Reference, Release 15, 2002. Nutrient Data Laboratory Home Page, /http://www.nal.usda.gov/fnic/foodcomps.
  32. Veberic R, Trobec M, Herbinger K, Hofer M, Grill D and Stampar F (2005) Phenolic compounds in some apple (Malus domestica Borkh) cultivars of organic and integrated production. Journal of the Science of Food and Agriculture, 85: 1687–1694.
  33. Vinson JA (1999) The functional food properties of figs. Cereal Foods World 4: 82–87.
  34. Vinson JA, Zubik L, Bose P, Samman N, Proch J (2005) Dried fruits: excellent in vitro and in vivo antioxidants. Journal of the American College of Nutrition 4: 44–50.
  35. Whistler RL and Daniel JR (1985) Carbohydrates In: P Fennema (ed.) Food Chemistry. 2nd edn, Marcel Dekker, NY, pp 69-137.
  36. Whitaker JR (1981) Naturally occurring peptide and protein inhibitors of enzymes. In: JC Ayres and JC Krishman (eds), Impact of toxicology on food processing. AVI Publishing Co, Westport, CT, pp 57-104.
Reviewed By

Download Article
In this Article
    Contact us
    Follow us

    Editorial Board

    View all (0)