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<p>In southern Tunisia, dried figs (‘Bayoudhi’, <i>Ficus carica</i> L.) were traditionally used to prepare infusions appreciated for their nutritional value and medicinal properties. In this study, three extraction methods were employed: hot infusion (80&#xa0;°C, 90&#xa0;min), cold maceration (24&#xa0;h), and extended cold maceration (48&#xa0;h). Physicochemical composition, bioactive compounds, antioxidant capacity, and short-term stability of pH and colour during refrigeration were examined. The parameters analysed included moisture, extraction yield, pH, °Brix, reducing sugars, total protein, total phenolic content, total flavonoid content, total flavonol content, antioxidant abilities, and the bioactive compounds profile. Soluble sugars were determined via the High-Performance Liquid Chromatography technique. Total phenolics and flavonoids were measured using the Folin-Ciocalteu reagent and aluminium chloride procedure, respectively. A free radical, 2,2-diphenyl-1-picrylhydrazyl (DPPH), was used to measure the antioxidant activity. The cold extraction method exhibited the highest antioxidant activity (434&#xa0;mg/L) and elevated levels of reducing sugars. In contrast, the hot extraction method showed higher protein content, total phenols (1374&#xa0;mg/L), and flavonols. Extended cold extraction yielded the highest °Brix and flavonoid concentrations, as well as the lowest pH values. Eighteen different phenolic compounds were identified, with rutin and salvianolic acid being the most abundant. Multivariate analysis revealed clear clustering based on the extraction method. Short-term refrigeration affected colour but not pH. These results indicated that extraction conditions strongly influenced the nutritional and bioactive properties of fig infusions. Overall, fig infusions had potential as functional beverages with antioxidant activity and nutraceutical products.</p> Graphical abstract <p></p>

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Nutritional and antioxidant properties of Tunisian dried fig (‘Bayoudhi’, Ficus carica L.) infusions and their short-term effects on pH and colour stability

  • 期刊论文

  • 发表日期：

    2026年1月21日

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  • Awatef Essid,
  • Leila BenYahia,
  • Talel Bouhamda,
  • Kamel Eddine Nagaz

摘要

In southern Tunisia, dried figs (‘Bayoudhi’, Ficus carica L.) were traditionally used to prepare infusions appreciated for their nutritional value and medicinal properties. In this study, three extraction methods were employed: hot infusion (80 °C, 90 min), cold maceration (24 h), and extended cold maceration (48 h). Physicochemical composition, bioactive compounds, antioxidant capacity, and short-term stability of pH and colour during refrigeration were examined. The parameters analysed included moisture, extraction yield, pH, °Brix, reducing sugars, total protein, total phenolic content, total flavonoid content, total flavonol content, antioxidant abilities, and the bioactive compounds profile. Soluble sugars were determined via the High-Performance Liquid Chromatography technique. Total phenolics and flavonoids were measured using the Folin-Ciocalteu reagent and aluminium chloride procedure, respectively. A free radical, 2,2-diphenyl-1-picrylhydrazyl (DPPH), was used to measure the antioxidant activity. The cold extraction method exhibited the highest antioxidant activity (434 mg/L) and elevated levels of reducing sugars. In contrast, the hot extraction method showed higher protein content, total phenols (1374 mg/L), and flavonols. Extended cold extraction yielded the highest °Brix and flavonoid concentrations, as well as the lowest pH values. Eighteen different phenolic compounds were identified, with rutin and salvianolic acid being the most abundant. Multivariate analysis revealed clear clustering based on the extraction method. Short-term refrigeration affected colour but not pH. These results indicated that extraction conditions strongly influenced the nutritional and bioactive properties of fig infusions. Overall, fig infusions had potential as functional beverages with antioxidant activity and nutraceutical products.

Graphical abstract