Antioxidant Activity of a Mediterranean Food Product: “Fig Syrup”
AbstractIn 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.
Scifeed alert for new publicationsNever miss any articles matching your research from any publisher
- Get alerts for new papers matching your research
- Find out the new papers from selected authors
- Updated daily for 49'000+ journals and 6000+ publishers
- Define your Scifeed now
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.
Puoci F, Iemma F, Spizzirri UG, Restuccia D, Pezzi V, Sirianni R, Manganaro L, Curcio M, Parisi OI, Cirillo G, Picci N. Antioxidant Activity of a Mediterranean Food Product: “Fig Syrup”. Nutrients. 2011; 3(3):317-329.Chicago/Turabian Style
Puoci, Francesco; Iemma, Francesca; Spizzirri, Umile G.; Restuccia, Donatella; Pezzi, Vincenzo; Sirianni, Rosa; Manganaro, Lillo; Curcio, Manuela; Parisi, Ortensia I.; Cirillo, Giuseppe; Picci, Nevio. 2011. "Antioxidant Activity of a Mediterranean Food Product: “Fig Syrup”." Nutrients 3, no. 3: 317-329.