1Sri Sathya Sai Institute of Higher Learning, Anantapur-515001, Andhra Pradesh, India
2Department of Food Science and Nutrition, College of Home Science, C S K H.P Krishi Vishvavidyalaya, Palampur-176062, Himachal Pradesh, India
*Corresponding Author: beenutanwar@gmail.com
Online published on 10 November, 2016.
The present study was undertaken to assess the effect of processing into jam and nectar on phytochemical characteristics, in vitro antioxidant activity viz. reducing power, iron chelating activity, DPPH, ABTS, nitric oxide, superoxide and hydrogen peroxide radical scavenging assays of figure Ficus carica L. fruit. Figure pulp extracts exhibited significantly higher antioxidant activity than fig jam and fig nectar extracts. Total phenolics however to decreased by 10 and 55%, flavonoids by 98 and 45%, anthocyanins by 79 and 33% and tannins by 83 and 77% in fig jam and fig nectar, respectively, when compared with the fig pulp. However, in vivo studies to determine the antioxidant potential of the fruit need to conducted before it can be recommended as nutritional substitutes.
Ficus carica L, Processing, jam, nectar, reducing power, iron chelating activity, nitric oxide, superoxide, hydrogen
