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Nutrients 2011, 3(3), 317-329; doi:10.3390/nu3030317

Antioxidant Activity of a Mediterranean Food Product: “Fig Syrup”

1
Pharmaceutical Sciences Department, University of Calabria, Edificio Polifunzionale, Arcavacata di Rende (CS) 87036, Italy
2
Department of Pharmaco-Biology, University of Calabria, Edificio Polifunzionale, Arcavacata di Rende (CS) 87036, Italy
*
Author to whom correspondence should be addressed.
Received: 11 January 2011 / Revised: 14 February 2011 / Accepted: 25 February 2011 / Published: 28 February 2011
(This article belongs to the Special Issue Dietary Antioxidants)
View Full-Text   |   Download PDF [229 KB, uploaded 28 February 2011]   |  

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. View Full-Text
Keywords: antioxidants; nutraceutical supplement; fruits/vegetables analysis; enzyme inhibition; polyphenols; fig syrup antioxidants; nutraceutical supplement; fruits/vegetables analysis; enzyme inhibition; polyphenols; fig syrup
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Puoci, F.; Iemma, F.; Spizzirri, U.G.; Restuccia, D.; Pezzi, V.; Sirianni, R.; Manganaro, L.; Curcio, M.; Parisi, O.I.; Cirillo, G.; Picci, N. Antioxidant Activity of a Mediterranean Food Product: “Fig Syrup”. Nutrients 2011, 3, 317-329.

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