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Ficus Carica) Journal of Pharmacognosy and Phytochemistry 2014; 3 (2): 158-165 ISSN 2278-4136 "Estimation of nutritional, phytochemical, antioxidant JPP 2014; 3 (2): 158-165 Received: 02-07-2014 and antibacterial activity of dried fig (Ficus carica)" Accepted: 15-07-2014 Neha Soni Neha Soni, Sanchi Mehta, Gouri Satpathy, Rajinder K Gupta University School of Biotechnology, GGS Indraprastha University, Dwarka- Abstract 110078, India The present investigation deals with the nutritional, phytochemical, antioxidant and antibacterial activity of dried fruit of fig (Ficus carica) commonly known as “Anjir” in India. The nutritional profiling of the Sanchi Mehta dried fig fruit indicates that it is a good source of carbohydrates and minerals like strontium, calcium, University School of Biotechnology, GGS magnesium, phosphorus and iron. It has average protein and dietary fiber content with very low amount of Indraprastha University, Dwarka- 110078, India fat. Phytochemistry of the fruit revealed the presence of total phenolics, flavonoids, alkaloids and saponins and other secondary metabolites that contribute to its high antioxidant activity which was evident from Gouri Satpathy ABTS and FRAP assays. Volatile components of fig fruit were identified through GC-MS and showed the University School of Biotechnology, GGS presence of vitamin E, β-amyrin, stigmasterol, campesterol, oleic acid, isoamyl laurate and ϒ tocopherols Indraprastha University, Dwarka- majorly. The extract was also screened for antibacterial activity and showed zone of inhibition against 110078, India Proteus mirabilis and Bacillus subtilis. This study explains that F. carica with its high antioxidant Rajinder K Gupta potential may be utilized as nutraceutical food with high nutrition and therapeutic benefits. University School of Biotechnology, GGS Indraprastha University, Dwarka- Keywords: Dried fig, Nutritional Analysis, Phytochemical Analysis, Antioxidant Activity, Antibacterial 110078, India Activity 1. Introduction Fruits are truly among nature’s great gifts because they provide many nutrients that are essential for the health and maintenance of our bodies. They are commonly consumed fresh, but can also be eaten in a dried state. Almost all dried fruits provide essential nutrients and an array of health protective bioactive ingredients that help to reduce its risk of illness by preventing chronic diseases. Natural products have the potential to be used as therapeutic drugs for humans and live stock species. Such compounds, along with their analogues, can also act as intermediates to produce useful drugs [1]. Ficus is one of the largest genera of angiosperms from the mulberry family with more than 800 species of trees, shrubs, hemi epiphytes, climbers and creepers in the tropical and subtropical [2] region all over the world . The most significant species of Ficus found in India, are F. bengalensis, F. carica, F. racemosa and F. elastica. Ficus carica belongs to Moraceae family and is commonly known as “Fig” (Anjir in hindi) in India. Different plant parts like fruits, seeds, leaves, tender, bark, shoots and latex have numerous medicinal applications [3]. Major producers of figs are Turkey, Egypt, Morocco, Spain, Greece, California, Italy, Brazil, and other countries with hot dry summers and mild winters [4]. So figs are an important harvest throughout the world and consumed both in dried and in a fresh state. Figs are generally marketed after drying because fresh fig fruit is available only during the season so dried fig fruit is commonly found in the market. Juice from fig fruit when mixed with honey can be used for haemorrhages. Figs can also be used as a mild laxative, an expectorant and as diuretic [5]. The dried figs are used as a food supplement by diabetics and because of the high amount of sugars in it; it is consumed as a sweet [6]. Dried figs are reported to be a good source of carbohydrates, sugars, minerals, vitamins, organic acids and phenolic compounds [6-8]. Both fresh and dried figs have [9, 10] high amounts of fiber and polyphenols . Figs are found to be a rich source of amino acids. [5, 6, 8, 11] They are also free of fat and cholesterol . As per USDA data for the Mission variety of figs, dried figs are an excellent source of fiber, Vitamin K and minerals like copper, manganese, Rajinder K Gupta magnesium, potassium, calcium relative to human needs [10]. The phytochemistry of F. carica University School of Biotechnology, shows that it is a potent source of flavonoids and polyphenols and various other compounds like GGS Indraprastha University, [12-14] Dwarka-110078, India arabinose, b-amyrins, b- carotines, glycosides, b-setosterols and xanthotoxol . Alkaloids, Email: [email protected] flavonoids, coumarins, saponins and terpenes have also been reported in aqueous extract of the [13] Tel: 011-25302321, Fax: 25302305 ripe dried fruit of Ficus carica . ~ 158 ~ Journal of Pharmacognosy and Phytochemistry Various plant parts like fruit, root, and leaves of figs have 2.5 Phytochemical analysis numerous therapeutic benefits and are used in traditional medicines 2.5.1 Total phenolic content (TPC) to treat different disorders like gastrointestinal disorders (colic, Total phenolic content was determined using Folin Ciocalteu indigestion, loss of appetite and diarrhoea), respiratory disorder reagent [25]. An aliquot (100µl) of extract was mixed with 250 µl of (sore throats, coughs and bronchial problems), and cardiovascular Folin Ciocalteu’s reagent and allowed to stand at room temperature disorders and also used as anti-inflammatory and antispasmodic for 5 min. 1.5 ml of 20% sodium bicarbonate was added to this remedy [15, 16]. Ficus carica has also been found to have anti- mixture and incubated at room temperature for 2 h. Absorbance diabetic, hypolipidemic [17], hepatoprotective [18], antispasmodic [13], was measured at 765nm using a spectrophotometer. The results antipyretic [19], antibacterial [20], antifungal [21], scavenging activity were expressed in terms of μg Gallic acid equivalents (GAE)/mg of and immune response [22]. dry extract. 2. Materials and methods 2.5.2 Total flavonoids content 2.1 Collection of plant material Total flavonoids content was measured by using aluminium Dried fig fruit was collected from a local market in Panipat, chloride colorimetric method [26] and expressed in terms of mg Haryana, India. The fruits (F. carica) were further dried in an oven catechin equivalents (CE)/g of dry extract. Total flavonoids were at 40 0C. Sample was coarsely powdered using a mixer grinder and determined using Catechin as standard. The sample extract (250 μl) stored in an air-tight container. was added to 4.5 ml distilled water, followed by 5% NaNO2 (0.03 ml). After 5 min at 25 °C, AlCl3 (0.03 ml, 10%) was added. After 2.2 Chemicals and reagents another 5 min, the reaction mixture was treated with 2 ml of 1M All analytical grade chemicals, acids and solvents, media and other NaOH. Finally the reaction mixture was diluted to 10 ml with chemicals used in the present study were purchased from different distilled water and absorbance was measured at 510 nm. The sources. Aluminium Chloride (Fisher), Ascorbic Acid (SRL), results were expressed as catechin equivalents (CE) in µg/ mg of Acetone, Ethanol, Ethyl acetate, ICP Multielement Standard dried extract. (Qualigens), Folin-Ciocalteu’s Phenol reagent (SRL), Gallic acid (HiMedia), Dimethyl Sulfoxide (SRL),Sodium Hydroxide(SRL), 2.5.3 Crude alkaloids determination Dichloromethane (Fisher), Methanol (Thomas Baker), 2,2'-Azino- Crude alkaloid was determined gravimetrically for phytochemical bis (3- ethylbenzthiazoline-6-sulphonic acid) (Sigma), Trolox analysis [27]. 2.5 g of the sample was weighed and 100 ml of 10% (Aldrich), TPTZ (Fluka), Ammonia Solution (SRL), Ferrozine acetic acid in ethanol was added. It was incubated for 4 h at RT. (SRL), Ferrous Chloride (Thomas Baker), Petroleum Ether Then this solution was filtered and concentrated up to one-fourth of (LobaChemie). the original volume using a water bath. Concentrated ammonium hydroxide was added dropwise to the extract until the precipitation 2.3 Extract preparation was completed. The whole solution was allowed to settle and the Solvent extraction with four mixed solvents was performed using precipitates were collected and washed with dilute ammonium Acetone, Dichloromethane, Ethyl acetate and Methanol. 50g of hydroxide and then filtered. Crude alkaloid was dried and weighed. powdered sample of dried fruit of fig was weighed and soaked in 35 ml of each of 4 solvents. Then the mixture was incubated in the 2.5.4 Saponins determination incubator shaker at 40 °C with 140 rpm for 48 hours. The mixture The saponins content was calculated as per method described by was filtered through a whatman filter paper 1 and the filtrates Obadoni & Ochuko [28]. 5 g of sample powder was mixed with 50 obtained were evaporated, concentrated at room temperature and ml of 20%aqueous ethanol. The sample was heated with stored at 4 ⁰C. The extract obtained after double extraction with continuous stirring over a hot water bath for 4 h at about 55 °C. solvents was dark yellow brown in color and extract yield of dried The mixture was filtered and the residue re extracted with another fig fruit powder was calculated to be 11.47%. 50 ml of 20% ethanol. The combined extracts were reduced to 10 ml over water bath at 90 °C. The concentrate was transferred into a 2.4 Nutritional profiling separating funnel and 20 ml of diethyl ether was added and shaken Moisture and total ash content were determined by gravimetrical vigorously. The aqueous layer was recovered while the ether layer method at 105 0C [23] and at ≤ 525 0C by AOAC method Ref. was discarded. The purification process was repeated. 15 ml of n- 942.05 respectively. The total nitrogen content was determined butanol was added and the combined n-butanol extracts were using the Kjeldahl method Ref. 976.05 (AOAC, 1990). A washed twice with 10 ml of 5% aqueous sodium chloride. The gravimetric method was used for determination of total dietary remaining solution was heated over water bath.
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