PJB-2017-540
Effect of maturity on phenolic composition and antioxidant activity of ficus carica l. leaves
Muhammad Nadeem
Abstract
Ficus carica L is one of the oldest tree belongs to the mulberry family. It has both nutritional and medicinal benefits, as it is a source of potential bioactive compounds. Figs leaves were collected at four maturation stages, to evaluate the variation in polyphenolic compounds, antioxidant activity and different pigments level. Polyphenols was identified using HPLC-DAD. Different pigments level, total phenolic contents and radical scavenging activity were quantified. The HPLC analysis revealed the presence of fourteen polyphenolic compounds in the fig leaves. Quercetin-3- glucoside, caftaric acid, quercetin-3, 7-diglucoside and courmaroyl-hexose were the major phenolic compounds. Kaempferol-3-O-soporotrioside, cichoric acid and sinapic acid glucoside were identified for the first time. Significant quantitative changes were observed during maturation, particularly in polyphenolic compounds. There were significant changes in pigments level, total phenolic contents and radical scavenging activity. It was observed that figs leaves are rich source of polyphenolic compounds during all stages of maturation.
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