Impact of maturity on phenolic composition and antioxidant activity of medicinally important leaves of Ficus carica L.

Impact of maturity on phenolic composition and antioxidant activity of medicinally important... Ficus carica L. is one of the oldest trees belonging to the mulberry family. It has both nutritional and medicinal benefits, as it is a source of potential bioactive compounds. Fig leaves were collected at four maturation stages, to evaluate the variation in polyphenolic compounds, antioxidant activity, and different pigments level. Polyphenols were identified using HPLC–DAD. Different pigments level, total phenolic contents, and radical scavenging activity were quantified. The HPLC analysis revealed the presence of fourteen polyphenolic compounds in the fig leaves. Quercetin-3-glucoside, caftaric acid, quercetin-3, 7-diglucoside, and coumaroyl-hexose were the major phenolic compounds. Kaempferol-3-O-sophorotrioside, cichoric acid and sinapic acid glucoside were identified for the first time. Significant quantitative changes were observed during maturation, particularly in polyphenolic compounds. There were significant changes in pigments level, total phenolic contents, and radical scavenging activity. It was observed that fig leaves are a rich source of polyphenolic compounds during all stages of maturation. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Physiology and Molecular Biology of Plants Springer Journals

Impact of maturity on phenolic composition and antioxidant activity of medicinally important leaves of Ficus carica L.

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Publisher
Springer Journals
Copyright
Copyright © 2018 by Prof. H.S. Srivastava Foundation for Science and Society
Subject
Life Sciences; Plant Sciences; Plant Physiology; Biological and Medical Physics, Biophysics; Cell Biology
ISSN
0971-5894
eISSN
0974-0430
D.O.I.
10.1007/s12298-018-0550-3
Publisher site
See Article on Publisher Site

Abstract

Ficus carica L. is one of the oldest trees belonging to the mulberry family. It has both nutritional and medicinal benefits, as it is a source of potential bioactive compounds. Fig leaves were collected at four maturation stages, to evaluate the variation in polyphenolic compounds, antioxidant activity, and different pigments level. Polyphenols were identified using HPLC–DAD. Different pigments level, total phenolic contents, and radical scavenging activity were quantified. The HPLC analysis revealed the presence of fourteen polyphenolic compounds in the fig leaves. Quercetin-3-glucoside, caftaric acid, quercetin-3, 7-diglucoside, and coumaroyl-hexose were the major phenolic compounds. Kaempferol-3-O-sophorotrioside, cichoric acid and sinapic acid glucoside were identified for the first time. Significant quantitative changes were observed during maturation, particularly in polyphenolic compounds. There were significant changes in pigments level, total phenolic contents, and radical scavenging activity. It was observed that fig leaves are a rich source of polyphenolic compounds during all stages of maturation.

Journal

Physiology and Molecular Biology of PlantsSpringer Journals

Published: May 30, 2018

References

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