Ficus spp. fruits: Bioactive compounds and chemical, biological and pharmacological properties

• Published in: Food research international Vol. 152; p. 110928
• Main Authors: Cruz, Josias Martins dos Anjos, Corrêa, Renilto Frota, Lamarão, Carlos Victor, Kinupp, Valdely Ferreira, Sanches, Edgar Aparecido, Campelo, Pedro Henrique, Bezerra, Jaqueline de Araújo
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01-02-2022
• Subjects: Antimicrobial; Antioxidant; Antioxidants - analysis; Antioxidants - pharmacology; Chlorogenic Acid - analysis; Ficus - chemistry; Ficus carica; Fruit - chemistry; Functional food; Phenolic compounds; Quercetin - analysis; Quercetin - pharmacology; Antimicrobial; Phenolic compounds; Antioxidant; Ficus carica; Functional food
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2021.110928

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•Ficus genera (Moraceae) fruits are rich in phenolics compounds.•Ficus carica is the most studied species of the genera.•Antioxidant and antimicrobial activities were the most reported.•Proximate and mineral composition were described in Ficus species.•The review encourages future studies with Ficus fruits as functional foods.
The aim of this review was to compile the main reports over the last 5 years concerning the Ficus spp. fruits (Moraceae family) based on chemistry, properties, and applications as products. About 30 Ficus spp. fruits were reported focusing on their chemical composition rich in phenolic acids such as gallic, caffeic and chlorogenic acids, as well as quercetin and cyanidin derivatives. The fruits from Moraceae family presented mainly antioxidant and antimicrobial properties in addition to other functional properties to consumers health. Therefore, these fruits can be successfully considered by the food industry for the development of new products with high added value and also be considered a source of bioactive compounds.