Comparative assessment of antioxidant activity in red apricot (Prunus armeniaca L.) and Fig fruits (Ficus carica L.) cultivated in Nakhchivan AR, Azerbaijan

Abstract

Red apricot (Prunus spp.) and Black Fig (Ficus carica L.) are two of the most commonly grown summer fruits in the Nakhchivan region. In this preliminary study, ethanol fruit extracts were compared based on their total phenolic content (TPC) and antioxidant properties. According to the Folin-Ciocalteu method, the TPC was found to be 176.20 mg GAE/100 g in red apricot and 45.30 mg GAE/100 g in fig. Their antioxidant capacities were assessed using 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The scavenging activity, identified as the concentration of ethanol extract needed to scavenge half of the radicals (SC50), was determined to be 3.52 mg/mL for red apricot and 6.46 mg/mL for fig. Based on these two biological activity assays, red apricot exhibited higher phenolic composition and radical scavenging activity. However, further studies are required to understand whether these differences are attributed to secondary metabolites in these fruits.

Keywords

• Ficus carica
• Apricot
• Antioxidant
• DPPH
• Phenolic

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