Amazon fig (Ficus subapiculata): A unconventional food plant with technological potential for the food industry

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-01 DOI:10.1016/j.fochx.2025.102699

Josias Martins dos Anjos Cruz , Renilto Frota Corrêa , Valdely Ferreira Kinupp , Michele Fernandes Pereira , Kidney de Oliveira Gomes Neves , Jojo Rodrigues , Bianca Muniz Lacerda Ventura , Tiago Antônio de Oliveira Mendes , Edgar Aparecido Sanches , Pedro Henrique Campelo , Jaqueline de Araújo Bezerra

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引用次数: 0

Abstract

Amazon fig is an underexplored non-conventional food plant native to the Amazon region. The objective of this study was to determine its physicochemical properties, cytotoxicity, and chemical composition. The highest total phenolic content was observed in the hydroethanolic extract (709.5 mg GAE/g), which was associated with significant antioxidant potential against DPPH (1539.1 μmol TE/g) and ABTS⁺ (1994.9 μmol TE/g) radicals. No cytotoxic effects were observed in the tested cell lines. The fruit was primarily composed of carbohydrates and organic acids. Seven phenolic acids and four flavonoids were identified, including 4-hydroxybenzoic, protocatechuic and chlorogenic acids, quercetin and rutin. Among the mineral components, potassium (13.17 g/kg) and calcium (8.50 g/kg) were predominant. Volatile compound analysis identified 25 compounds, with β-elemene being the major constituent (8.37 %). Future research should focus on the quantification of bioactive compounds in this Amazonian matrix and the development of functional food products and ingredients for diverse applications.

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亚马逊无花果（Ficus subapiculata）：一种非传统的食品植物，具有食品工业的技术潜力

亚马逊无花果是一种未被充分开发的非传统食用植物，原产于亚马逊地区。本研究的目的是确定其理化性质、细胞毒性和化学成分。氢乙醇提取物总酚含量最高（709.5 mg GAE/g），对DPPH （1539.1 μmol TE/g）和ABTS+ (1994.9 μmol TE/g)自由基具有显著的抗氧化作用。在实验细胞系中未观察到细胞毒性作用。这种水果主要由碳水化合物和有机酸组成。共鉴定出7种酚酸和4种黄酮类化合物，包括4-羟基苯甲酸、原儿茶酸和绿原酸、槲皮素和芦丁。矿质成分以钾（13.17 g/kg）和钙（8.50 g/kg）为主。挥发性化合物分析鉴定出25个化合物，其中β-榄香烯为主要成分（8.37%）。未来的研究应集中在亚马逊基质中生物活性化合物的定量和开发功能食品和多种应用的成分。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.