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

Nutrients

Francesco Puoci²  Francesca Iemma²  Umile G. Spizzirri²  Donatella Restuccia²  Vincenzo Pezzi¹  Rosa Sirianni¹  Lillo Manganaro²  Manuela Curcio²  Ortensia I. Parisi²  Giuseppe Cirillo² 

[1] Department of Pharmaco-Biology, University of Calabria, Edificio Polifunzionale, Arcavacata di Rende (CS) 87036, Italy;Pharmaceutical Sciences Department, University of Calabria, Edificio Polifunzionale, Arcavacata di Rende (CS) 87036, Italy;

关键词: antioxidants;    nutraceutical supplement;    fruits/vegetables analysis;    enzyme inhibition;    polyphenols;    fig syrup;   

DOI  :  10.3390/nu3030317

来源: mdpi

【 摘 要 】

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.

【 授权许可】

CC BY   
© 2011 by the authors; licensee MDPI, Basel, Switzerland.