Phenolic acids and flavonoids of fig fruit (Ficus carica L.) in the northern Mediterranean region

Phenolics are an important constituent of fruit quality because of their contribution to the taste, colour and nutritional properties of fruit. We have tried to evaluate the phenolic profile of fig fruit, since only limited information on that topic is available in the literature. With the HPLC-PDA system, we have identified the following phenolics: gallic acid, chlorogenic acid, syringic acid, (+)-catechin, (−)-epicatechin and rutin. Phenolics were extracted from three different fig cultivars that are commonly grown in Slovenia’s coastal region. These cultivars were ‘Škofjotka’ (‘Zuccherina’) a white type fruit, ‘?rna petrovka’ and ‘Miljska figa’, both dark type fruit. The fruit from the first and the second crop were collected and compared. In general, fruit from the second crop contained higher values of phenolics than fruit from the first crop. The analysed phenolics present at the highest content were rutin (up to 28.7 mg per 100 g FW), followed by (+)-catechin (up to 4.03 mg per 100 g FW), chlorogenic acid (up to 1.71 mg per 100 g FW), (−)-epicatechin (up to 0.97 mg per 100 g FW), gallic acid (up to 0.38 mg per 100 g FW) and, finally, syringic acid (up to 0.10 mg per 100 g FW). Both cultivars with dark fruit exhibited a higher total level of analysed phenolics, in comparison to the white fruit cultivar ‘Škofjotka’. The amounts measured are comparable to those of other fruits grown in this region. The amounts of rutin in particular are quite high and comparable to apples, for example. As a typical, seasonal fresh fruit, figs can be an important constituent of the regional diet.