TY  - JOUR
T1  - Comparison of Total Phenolic Contents and Antioxidant Activities of Ripe and Unripe Fig (Ficus carica L.) Extracts Using Different Solvents
AU  - Doğru, Zeynep
AU  - Akbulut, Mehmet
AU  - Vatansev, Hüsamettin
AU  - Karakurt, Serdar
PY  - 2025
DA  - July
Y2  - 2025
DO  - 10.30910/turkjans.1666602
JF  - Turkish Journal of Agricultural and Natural Sciences
JO  - TURKJANS
PB  - Mevlüt AKÇURA
WT  - DergiPark
SN  - 2148-3647
SP  - 574
EP  - 584
VL  - 12
IS  - 3
LA  - en
AB  - This study aimed to evaluate the effects of solvent polarity and fruit maturity on the antioxidant potential and total phenolic content of fig (Ficus carica L.) extracts. Unripe and ripe fig fruits collected from the Akseki district of Antalya, Türkiye, were extracted using three different solvents: ethanol, acetone, and ethyl acetate. The extraction yield, total phenolic content (TPC), total antioxidant capacity (TAC), and antioxidant activity (DPPH assay) were determined for each extract. In this study, extraction yield varied depending on both the type of solvent and the ripening stage of the fig. Ethanol was the most efficient solvent, particularly for ripe samples, yielding up to 80.3%. The highest TPC was observed in the ripe–acetone extract (3976.2 ± 526.5 mg GAE/kg DW), while the ripe–ethyl acetate extract exhibited the highest TAC (48.8 ± 0.87 mg AE/g DW). Antioxidant activity measured by the DPPH assay was greatest in the ripe–ethyl acetate extract (57.6 ± 10.37 mmol TE/kg DW). Among the tested extracts, the ripe–ethyl acetate extract exhibited the most favorable antioxidant properties, highlighting its potential as a promising source of bioactive compounds for functional applications. These results suggest that solvent polarity and fruit maturity interact to influence the extractability of phenolic compounds and antioxidant capacity. Semi-polar solvents such as acetone and ethyl acetate enhanced the recovery of bioactive compounds in both unripe and ripe samples, although the effectiveness varied depending on the specific antioxidant parameter evaluated. This study provides comparative data that may contribute to the optimization of extraction strategies for developing natural antioxidant sources from fig fruits.
KW  - Antioxidant activity
KW  - Ficus carica
KW  - Fig
KW  - Phenolic content
KW  - Ripening stage.
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UR  - https://doi.org/10.30910/turkjans.1666602
L1  - https://dergipark.org.tr/en/download/article-file/4730120
ER  -