Chemical structure, composition, bioactive compounds, and pattern recognition techniques in figs (Ficus carica L.) quality and authenticity: An updated review

Figs (Ficus carica L.) are a prominent agricultural product in the Mediterranean and Middle Eastern regions, valued for their rich phytochemical composition and potential health benefits. This review systematically explores the chemical composition of Ficus carica L., focusing on bioactive compounds such as phenolic acids, flavonoids, and carotenoids. It also emphasizes the role of advanced analytical techniques, such as Near-Infrared (NIR) and Fourier-Transform Infrared (FTIR) spectroscopy, coupled with chemometrics and bioinformatics, in assessing fig quality and authenticity. These techniques offer significant advantages as rapid, non-destructive methods for distinguishing between different varieties of Ficus carica L., and detecting potential adulteration. Chemometric analyses, such as principal component analysis (PCA) and partial least squares regression (PLSR), have proven essential in processing complex datasets, enhancing quality control and variety differentiation accuracy. For example, PLSR models achieved an R² of 0.92–0.99 for assessing phenolic compounds in figs' peel and pulp extracts. Moreover, this review emphasizes that dark-skinned varieties of Ficus carica L., exhibit higher concentrations of phenolic compounds, with values reaching up to 444 mg of phenols per 40 g of fresh fruit. Integrating these advanced analytical techniques and molecular tools offers a robust framework for developing validated approaches to fig authentication, ensuring food safety, and enhancing market trust through protected geographical indications.