Antioxidant activity of a mediterranean food product: "fig syrup"

Francesco Puoci, Francesca Iemma, Umile G. Spizzirri, Donatella Restuccia, Vincenzo Pezzi, Rosa Sirianni, Lillo Manganaro, Manuela Curcio, Ortensia I. Parisi, Giuseppe Cirillo, Nevio Picci

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

In this work, the efficacy of fig syrup, a Mediterranean fig derivative, as a nutraceutical supplement, was demonstrated. Fig syrup is a fruit concentrate used as a common ingredient in the preparation of typical foods, and particularly in cakes. In vitro assays were performed to determine the amount of nutraceutical ingredients, such as phenolic compounds (3.92 mg equivalent of gallic acid per g) and flavonoids (0.35 mg equivalent of catechin per g), while HPLC analyses provided specific information about the composition of antioxidants in the syrup. Furthermore, total antioxidant activity, scavenging properties against DPPH and peroxyl radicals, and the anticholinesterase activity, clearly showed the efficacy of the syrup in preventing damage induced by free radicals and, thus, the applicability of this food derivative as a nutraceutical supplement.

Original languageEnglish (US)
Pages (from-to)317-329
Number of pages13
JournalNutrients
Volume3
Issue number3
DOIs
StatePublished - Mar 2011

Fingerprint

Ficus
syrups
figs
Dietary Supplements
foods
Antioxidants
antioxidant activity
functional foods
Food
Gallic Acid
ingredients
Catechin
chemical derivatives
Cholinesterase Inhibitors
Flavonoids
Free Radicals
food preparation
Fruit
gallic acid
catechin

Keywords

  • Antioxidants
  • Enzyme inhibition
  • Fig syrup
  • Fruits/vegetables analysis
  • Nutraceutical supplement
  • Polyphenols

ASJC Scopus subject areas

  • Food Science

Cite this

Puoci, F., Iemma, F., Spizzirri, U. G., Restuccia, D., Pezzi, V., Sirianni, R., ... Picci, N. (2011). Antioxidant activity of a mediterranean food product: "fig syrup". Nutrients, 3(3), 317-329. https://doi.org/10.3390/nu3030317

Antioxidant activity of a mediterranean food product : "fig syrup". / Puoci, Francesco; Iemma, Francesca; Spizzirri, Umile G.; Restuccia, Donatella; Pezzi, Vincenzo; Sirianni, Rosa; Manganaro, Lillo; Curcio, Manuela; Parisi, Ortensia I.; Cirillo, Giuseppe; Picci, Nevio.

In: Nutrients, Vol. 3, No. 3, 03.2011, p. 317-329.

Research output: Contribution to journalArticle

Puoci, F, Iemma, F, Spizzirri, UG, Restuccia, D, Pezzi, V, Sirianni, R, Manganaro, L, Curcio, M, Parisi, OI, Cirillo, G & Picci, N 2011, 'Antioxidant activity of a mediterranean food product: "fig syrup"', Nutrients, vol. 3, no. 3, pp. 317-329. https://doi.org/10.3390/nu3030317
Puoci F, Iemma F, Spizzirri UG, Restuccia D, Pezzi V, Sirianni R et al. Antioxidant activity of a mediterranean food product: "fig syrup". Nutrients. 2011 Mar;3(3):317-329. https://doi.org/10.3390/nu3030317
Puoci, Francesco ; Iemma, Francesca ; Spizzirri, Umile G. ; Restuccia, Donatella ; Pezzi, Vincenzo ; Sirianni, Rosa ; Manganaro, Lillo ; Curcio, Manuela ; Parisi, Ortensia I. ; Cirillo, Giuseppe ; Picci, Nevio. / Antioxidant activity of a mediterranean food product : "fig syrup". In: Nutrients. 2011 ; Vol. 3, No. 3. pp. 317-329.
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