Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 47, Issue 8, Pages 1710-1719Publisher
WILEY
DOI: 10.1111/j.1365-2621.2012.03025.x
Keywords
Anthocyanins; carotenoids; colour; Ficus carica L; fig; sun-drying
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Funding
- Ankara University Research Fund, Turkey [2004-07-45-026]
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In this study, anthocyanins in three fresh fig varieties (Ficus carica L.) cultivated in Turkey were characterised and quantified by HPLC/DAD and HPLC/MS. In addition, the carotenoid composition of Sarilop and Sarizeybek, yellow fig varieties, was determined, and then the ripening- and drying-related changes in carotenoids and surface colour of figs were monitored during conventional sun-drying. Four different anthocyanins, cyanidin-3-glucoside, cyanidin-3,5-diglucoside, cyanidin-3-rutinoside (major anthocyanin) and pelargonidin-3-glucoside, were identified in samples. Lutein, zeaxanthin, beta-cryptoxanthin and beta-carotene were carotenoids in yellow fig varieties. Approximately 80% of carotenoid compounds in yellow fig varieties degraded at the end of drying (i.e. seventh day). L (lightness), a (redness and greenness) and b (yellowness and blueness) colour parameters were measured by Hunter Lab system. Great changes in carotenoid composition and surface colour were observed at ripening stage on tree. A significant reduction in L and b values that refers to browning in figs was made in the first 3 days of drying process.
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