Sugar composition and biochemical properties of fig seed obtained from Abbas variety

Öz

This study used seeds obtained from the Abbas fig variety grown in Kahramanmaraş region. Abbas figs were crushed and their seeds were extracted. After drying, the moisture, ash, and fat compositions of Abbas fig seed cultivars were determined as 5.78%, 3.88%, and 23.37%, respectively. Oil extracted from seeds was examined for its fatty acid composition, free fatty acid concentration and peroxide value. Linolenic (40.44%), linoleic (28.40%) and oleic (16.16%) acids were the major fatty acids in the oil of Abbas fig seed respectively. The sugar profile of fig seeds was analyzed by HPLC. Sucrose was the primary sugar in Abbas fig seeds followed by raffinose, stachyose, glucose and fructose. This study represents the first detailed attempt to assess the sugar profile of Abbas fig seed.

Anahtar Kelimeler

• Abbas fig seed
• sugar composition
• oligosaccharides
• fatty acid

Kaynakça

1. Aljane F, Toumi I, Ferchichi A (2007). HPLC determination of sugars and atomic absorption analysis of mineral salts in fresh figs of Tunisian cultivars. Afr J Biotechnol 6(5):599.
2. Basha SM (1992). Soluble sugar composition of peanut seed. J Agric Food Chem 40(5):780-783. https://doi.org/10.1021/JF00017A015/ASSET/JF00017A015.FP.PNG_V03
3. Baygeldi N, Küçükerdönmez Ö, Akder RN, Çağındı Ö (2021). Medicinal and nutritional analysis of fig (Ficus carica) seed oil; a new gamma tocopherol and omega-3 source. Prog Nutr 23(2): e2021052. https://doi.org/10.23751/pn.v23i2.9980
4. Baykara D, Pilavci E, Meran M, Onur Caliskaner Z (2021). Antimicrobial properties and application of fig seed oil as an additive for chitosan-based films. Ukr Food J 10 (2): 289-300. https://doi.org/10.24263/2304-974X-2021-10-2-7
5. Bölek S (2021). Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation. J Food Sci 86(1):55-60. https://doi.org/10.1111/1750-3841.15548
6. Çalişkan O, Aytekin Polat A (2011). Phytochemical and antioxidant properties of selected fig (Ficus carica L.) accessions from the eastern Mediterranean region of Turkey. Sci Hortic 128(4):473-478. https://doi.org/10.1016/j.scienta.2011.02.023
7. Chrost B, Schmitz K (1997). Changes in soluble sugar and activity of α-galactosidases and acid invertase during muskmelon (Cucumis melo L.) fruit development. J Plant Physiol 151(1):41-50. https://doi.org/10.1016/S0176-1617(97)80034-X
8. Crescente G, Piccolella S, Esposito A, Scognamiglio M, Fiorentino A et al. (2018). Chemical composition and nutraceutical properties of hempseed: an ancient food with actual functional value. Phytochem Rev 17(4):733-749. https://doi.org/10.1007/s11101-018-9556-2

9. Duman E, Yazıcı A (2018). Yaş incir (mor güz-sarı lop) çekirdek ve çekirdek yağlarının fiziko-kimyasal özellikleri. Anadolu Ege Tarımsal Araştırma Enstitüsü Dergisi 28 (1): 69-76.
10. Eker T, Darici M, Selli S, Cabaroglu T (2022). Comparative evaluation of seed size and growing regions on the chemical compositions of raw and roasted NC-7 peanut cultivars. J Food Process Preserv 46 (6):e15817. https://doi.org/10.1111/jfpp.15817
11. Elango D, Rajendran K, Van der Laan L, Sebastiar S, Raigne J et al. (2022). Raffinose family oligosaccharides: friend or foe for human and plant health? Front Plant Sci 13: 829118. https://doi.org/10.3389/fpls.2022.829118
12. Erdoğan Ü, Gökçe EH (2021). Fig seed oil-loaded nanostructured lipid carriers: Evaluation of the protective effects against oxidation. J Food Process Preserv 45 (10): e15835. https://doi.org/10.1111/jfpp.15835
13. Gül H, Ulutürk Ş (2019). Effects of fig seed flour on some quality parameters of cookies. International J Agric Forest Life Sci 3 (2): 219-224.
14. Gündeşli MA (2020). Abbas fig cultivar. HortScience 55(7):1153-1154. https://doi.org/10.21273/HORTSCI15100-20 Güney İG, Bozoğlu T, Özer G, Türkölmez Ş, Derviş S (2022). First report of Neoscytalidium dimidiatum associated with dieback and canker of common fig (Ficus carica L.) in Turkey. J Plant Dis Protect 129 (3): 16110. https://doi.org/10.1007/s41348-022-00586-8
15. Handley LW, Pharr DM, McFeeters RF (2022). Relationship between galactinol synthase activity and sugar composition of leaves and seeds of several crop species. J Am Soc Hortic Sci 108 (4): 600-605. https://doi.org/10.21273/jashs.108.4.600
16. Hill GD (2003). Plant antinutritional factors: characteristics. In: Benjamin C (editor) Encyclopedia of Food Sciences and Nutrition. USA: Academic Press, pp. 4578-4587. https://doi.org/10.1016/b0-12-227055-x/01318-3
17. Hssaini L, Hanine H, Charafi J, Razouk R, Elantari A et al. (2020). First report on fatty acids composition, total phenolics and antioxidant activity in seeds oil of four fig cultivars (Ficus carica L.) grown in Morocco. OCL (8):1-10. https://doi.org/10.1051/ocl/2020003
18. Kodagoda K, Marapana R (2017). Utilization of fruit processing by-products for industrial applications: a review. Int J Food Sci Nutr 2 (6): 24-30.
19. Konuk Takma, D, Ülkeryıldız Balçık E, Sahin-Nadeem, H (2021). Physicochemical and sensory properties of gluten-free cupcakes added with fig seeds pomace flour. J Food Process Preserv 45(7):e15619. https://doi.org/10.1111/jfpp.15619
20. Liu K, Liu Y, Chen F (2018). Effect of gamma irradiation on the physicochemical properties and nutrient contents of peanut. LWT 96:535-542. https://doi.org/10.1016/j.lwt.2018.06.009
21. Melgarejo P, Hernández F, Martínez JJ, Sánchez MJ, Salazar DM (2003). Organic acids and sugars from first and second crop fig juices. Acta Horticulturae 605:237-239. https://doi.org/10.17660/ActaHortic.2003.605.36
22. Nakilcioğlu E, Hışıl Y (2013). Research on the Phenolic Compounds in Sarilop (Ficus Carica L.) Fig Variety. Gıda 38(5):267-274. https://doi.org/10.5505/gida.2013.08208
23. Nakilcioğlu Taş, E (2019). Biochemical characterization of fig (Ficus carica L.) seeds. Tarim Bilimleri Dergisi 25 (2): 232-237. https://doi.org/10.15832/ankutbd.398268
24. Nakilcioğlu Taş, E, Ötleş S (2021). Influence of extraction solvents on the polyphenol contents, compositions, and antioxidant capacities of fig (Ficus carica L.) seeds. Anais Da Academia Brasileira de Ciências 93(1):e20190526. https://doi.org/10.1590/0001-3765202120190526
25. Qiang X, YongLie C, QianBing W (2009). Health benefit application of functional oligosaccharides. Carbohydr Polym 77(3):435-441. https://doi.org/10.1016/j.carbpol.2009.03.016
26. Singleton VL, Rossi JA (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16(3):144-158.
27. Slatnar A, Klancar U, Stampar F, Veberic R (2011). Effect of drying of figs (Ficus carica L.) on the contents of sugars, organic acids, and phenolic compounds. J Agric Food Chem 59(21):11696-11702. https://doi.org/10.1021/jf202707y
28. Tanriseven D, Kadiroglu P, Selli S, Kelebek H (2020). LC-DAD-ESI-MS/MS-assisted elucidation of the phenolic compounds in shalgams: Comparison of traditional and direct methods. Food Chem 305 (1):125505 https://doi.org/10.1016/j.foodchem.2019.125505
29. Tufan T, Bolacali M, İrak K, Arslan C, Özcan C et al. (2023). Dietary fig seeds improve growth performance and antioxidant capacity of quail. S Afr J Anim Sci 53(2):302-314. https://doi.org/10.4314/sajas.v53i2.14
30. Veberic R, Mikulic-Petkovsek M (2015). Phytochemical composition of common fig (Ficus carica L.) cultivars. In: Simmonds M, Preedy VR (editors.) Nutritional Composition of Fruit Cultivars. Elsevier, Academic Press, pp. 235-255. https://doi.org/10.1016/B978-0-12-408117-8.00011-8