@conference{
author = "Fotirić-Akšić, Milica and Ćirić, Ivanka and Sredojević, Milica and Dabić Zagorac, Dragana and Gašić, Uroš and Natić, Maja",
year = "2021",
abstract = "Fig (Ficus carica Linn) is the most popular member of the genus Ficus (family Moraceae),
cultivated worldwide, but mainly in warm and dry climates. It is a temperate species, native to
southwest Asia and the Mediterranean region. Figs are eaten dried or fresh, either peeled or not,
and used for jam-making. Peels colour can vary from dark purple to green. Figs are a rich source
of fiber and do not contain sodium, fat or cholesterol. Due to the high level of phenolic
compounds (particularly phenolic acids, flavonols, flavones, and anthocyanins), figs possess
antioxidant, anticancer, cytotoxic, anti-inflammatory, and hypolipidemic activities. In the present
work, the profiles of individual polyphenols of 21 fig samples were determined. Polyphenols
were extracted from the fruits in the stage of full maturity using acidified methanol. The
separation, determination, and quantification of individual polyphenols was done using a Dionex
Ultimate 3000 UHPLC system with a diode array detector (DAD) coupled to TSQ Quantum
Access Max triple-quadrupole mass spectrometer. A total of 18 phenolics were identified. The
phenolic composition varied among studied samples based on variety, as well as based on the
geographical origin, and this was shown when data were subjected to principal component
analysis (PCA). Generally, figs could be considered as a good source of phenolic acids and
flavonoids (especially rutin, vitexin, p-hydro",
publisher = "Univerzitet u Beogradu - Hemijski fakultet",
journal = "FoodenTwin: Symposium Novel analytical approaches in food and environmental sciences, June 16-18, 2021, Belgrade, Serbia",
title = "Figs as a source of phenolic acids and flavonoids",
pages = "32-32",
url = "https://hdl.handle.net/21.15107/rcub_cherry_6518"
}