Next Article in Journal
Perceived Barriers to Application of Glycaemic Index: Valid Concerns or Lost in Translation?
Next Article in Special Issue
Antioxidant Therapy as a Potential Approach to Severe Influenza-Associated Complications
Previous Article in Journal
Iron, Meat and Health
Previous Article in Special Issue
Structure of Dihydrochalcones and Related Derivatives and Their Scavenging and Antioxidant Activity against Oxygen and Nitrogen Radical Species
Nutrients 2011, 3(3), 317-329; doi:10.3390/nu3030317
Article

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

1,* , 1
, 1
, 1
, 2
, 2
, 1
, 1
, 1
, 1
 and 1
Received: 11 January 2011; in revised form: 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]   |   Browse Figures
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.
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 which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Export to BibTeX |
EndNote


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.

AMA Style

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.


Nutrients EISSN 2072-6643 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert