Characterization of Oils from Fresh and Dried Fig (Ficus carica L.) Seeds: Fatty Acids, Tocopherols, and Antioxidant Properties
Diğer yayınlar > Diğer · 2025
Yazarlar: Hafizenur SENGUL-BINAT, Demet YILDIZ-TURGUT, Didar SEVİM, Emine NAKİLCİOĞLU AĞUŞ, Ziya BINAT, Ramazan KONAK, Erdem ÇİÇEK, Nilgün TAN
Diğer, Uluslararası, 2025,
Özet
This study aimed to produce fig seed oil from different fig (Ficus carica L.) varieties and to evaluate its physicochemical properties, fatty acid and tocopherol compositions, and antioxidant properties. The oils were obtained from the fresh and dried seeds of Sarilop, Bursa Siyahi, and other common (Divrekkara) fig varieties. The oil yield was 0.01 g oil/g fresh fig, with generally higher yields obtained from dried seeds. Physicochemical parameters, including peroxide value, free fatty acid content, and color values, were within acceptable quality limits and did not differ significantly between varieties (p>0.05). Gas chromatography analyses revealed that linoleic acid (C18:2) and linolenic acid (C18:3) were the predominant fatty acids, followed by oleic and palmitic acids. Among the tocopherol isomers, γ-tocopherol was the major form, while α-tocopherol was present in lower amounts. β-δ-tocopherol was not detected. The antioxidant activities of the oils, evaluated by DPPH and ABTS radical scavenging assays, varied depending on the variety, with Bursa Siyahi having the highest total phenolic content and antioxidant capacity. Overall, fig seed oils obtained from both fresh and dried kernels exhibited high nutritional quality and oxidative stability, demonstrating their potential as value-added products for food, nutraceutical, and pharmaceutical applications.