Frische Feigen (Ficus carica L.): Physikochemische Qualität, Nährwert und antioxidative Aktivität.

The fig (Ficus carica L.) is the fruit of the fig tree, a tree from the Moraceae family, which is a symbol of the Mediterranean region where it has been cultivated for thousands of years. The Mediterranean countries are the main producers of figs. Algeria produces 12.54% of the total world harvest of figs. The fruit is a rich source of fiber, trace elements, antioxidant polyphenols, proteins, sugars, organic acids, and volatile compounds that contribute to a pleasant, characteristic aroma. In recent years, the quality of this fruit, whether nutritional, physicochemical, or pharmacological, has been intensively studied. The similar composition of the fig fruit is reported by various researchers as containing 77.5 to 86.8% moisture, 2.53 to 3.08% ash, 9.453 to 26.016 g/100 g carbohydrates, 4.4 to 6.7% protein, and 4 to 7.4% fiber, based on fresh weight. Phenolic compounds are a group of secondary metabolites that contribute not only to the sweet, bitter, and astringent taste but also to the aroma of the fruit. Figs are rich in glycosidic flavonols, anthocyanins, and other polyphenols.