Anthocyanin composition in fig (Ficus carica L.)
Ficus carica L
Fecha de publicación
Montserrat, D., Pérez-Alonso, J.J., Santos Buelga, C., Escribano Bailon, M.T. (2008). Anthocyanin composition in fig (Ficus carica L.). Journal of Food Composition and Analysis 21. 107-115
[EN]The anthocyanin composition was analysed in fig fruit (Ficus carica L.) from five different varieties (Colar, Cuello de Dama (green), Cuello de Dama (dark purple), Granilla and Bursa Siyahi). Fifteen anthocyanin pigments were detected, most of them containing cyanidin (Cy) as aglycone; some pelargonidin (Pg) derivatives were also found. Rutinose and glucose were present as substituting sugars, as well as acylation with malonic acid. Minor levels of peonidin 3-rutinose (Pn 3-rutinoside) in the pulp were also detected. Other noticeable aspects in the pigment composition of the fig were the detection of anthocyanidin-derived pigments, namely 5-carboxypyranocyanidin-3-rutinoside, a cyanidin 3-rutinose dimer and five condensed pigments containing C–C linked anthocyanins (Cy and Pg) and flavanol (catechin and epicatechin) residues. Total anthocyanin content in the skin ranged between 32 and 97 mgg 1 and between 1.5 and 15 mgg 1 in the pulp. The main anthocyanin in both parts of the fruit was Cy 3-rutinoside (48–81% in skin and 68–79% in pulp) usually followed by Cy 3-glucoside (5–18% in skin and 10–15% in pulp). Malonyl derivatives were more abundant in the skin (1.2–6.5%) than in the pulp (1.0–2.6%).