First report on fatty acids composition, total phenolics and antioxidant activity in seeds oil of four fig cultivars (Ficus carica L.) grown in Morocco☆

• Main Authors: Hssaini Lahcen, Hanine Hafida, Charafi Jamal, Razouk Rachid, Elantari Abderraouf, Ennahli Said, Hernández Francisca, Ouaabou Rachida
• Format: Article
• Language: English
• Published: EDP Sciences 2020-01-01
• Series: Oilseeds and fats, crops and lipids
• Subjects: fatty acids; antioxidant activity; figs seeds; total phenolics; ficus carica l
• Online Access: https://www.ocl-journal.org/articles/ocl/full_html/2020/01/ocl190048/ocl190048.html

With the progresses of oilseed industry, an important interest is currently being focused on exploiting novel and underutilized sources for vegetable oils. Being so far the less studied part in fig fruits, seeds separated from four fig cultivars were assessed for their oil content, fatty acids identification, total phenolics and invitro antioxidant analysis. A one-way Anova yielded statistically significant differences for all parameters, with the exception of pentadecylic, margaric and arachidic acids besides the total saturated fatty acids. Fig seeds presented a yellow colored oil, of which the content ranged from 21.54 ± 1.71 to 28.52 ± 0.62%. Gas liquid chromatography analysis of the seed oil showed high percentages of linolenic acid in the four cultivars ranging from 38.43 ± 0.01 to 43.57 ± 0.04, followed by linoleic acid (28.9 ± 0.06–34.5 ± 0.04%). Palmitic acid and stearic acid were the dominating saturated fatty acids in all samples, where the amounts were in the range from 8.54 ± 0.04 to 9.05 ± 0.06% and from 2.59 ± 0.13 to 3.3% respectively. The efficiency of the desaturation from oleic acid to linoleic acid estimated within desaturation pathway, was higher among all cultivars than the efficiency of the desaturation from linoleic acid to linolenic acid. This explains the large increase of 18:3 concentration in all samples. The local cultivar ‘C11A21’ exhibited the highest total unsaturated fatty acids and the lowest level of saturated fatty acids, while the cultivar ‘White Adriatic’ combined the most relevant phenolics content, antioxidant activity and half maximum inhibitory concentration. All sampled oil possessed an important phenolics content that displayed variable levels of antioxidant activity. The objective of this study is to bring new data on the biochemical attributes of fig seeds as a new source oil that can be used for nutritional, pharmaceutical and cosmetic purposes.