Scientific Study

Eighteen fig cultivars commonly grown in the south-eastern Spain were collected in two crops (spring and summer) and their polyphenolic profile was determined. Fruit from the first crop generally showed higher phenolic values than those from the second. Higher concentrations of total phenolics were found in skin than in flesh. LC-UV-DAD/ESI-MSn analysis of the figs pointed to a high anthocyanin content; mainly cyanidin-3-rutinoside; flavonols such as quercetin-rutinoside; phenolic acids such as chlorogenic acid and flavones like luteolin 6C-hexose-8C-pentose and apigenin-rutinoside. The C-glycosides have not been previously described in figs. Moreover; to compare intact proanthocyanidins and proanthocyanin cleavage products; an acid-catalysis was made in the presence of phloroglucinol (phloroglucinolysis) and the mean degree of polymerization was calculated. Finally; three cultivars of dried figs were also studied. Highlights: Phenolic compounds are present in fresh and dried figs in a considerable amount. Harvest time and cultivar could have an influence on final phenolics concentration. We compared 3 different analytical techniques. Dried figs have shown to be a great source of bioactive compounds.