Effect of extraction conditions on the extractability of phenolic compounds from lyophilised fig fruits (Ficus carica L.)

In this work the infl uence of 50–80% (v/v) aqueous ethanol and the temperature of extraction (25–80°C) on the extractability of total phenolics, total fl avonoids and total proanthocyanidins from different fi g fruits was investigated. The best extraction conditions (80%, v/v aqueous ethanol, 80°C) obtained in the experiments with lyophilised Ficus carica L. cv. Šaraguja were used while performing the extraction of phenolic compounds from other fi g varieties (Bružetka bijela, Crnica, Bjelica and Termenjača). The antioxidant capacity was measured in all fi g fruits as well. It has been shown that the temperature of extraction and ethanol to water ratio have a statistically signifi cant infl uence on the extraction of phenolic compounds from fi g fruits variety Šaraguja. The highest content of phenolic compounds was found in fi g variety Crnica while the lowest one in fi g variety Bjelica. According to the results obtained in this study, fi g fruits can be considered as a natural source of phenolic compounds with good antioxidant capacity.

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