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The aim of this work was to determine the optimal extraction conditions of phenolic compounds from fig (Ficus carica L.) roots using two approaches, single-factor experiment and response surface methodology (RSM), and to identify some phenolic compounds by ultra-performance liquid chromatography coupled to mass spectrometry (UPLC-MS). For each studied extraction parameter, total phenolic content (TPC) and DPPH free radical scavenging activity (DPPH) were evaluated. The result of single-factor experiments showed that all extraction parameters had significant effects (p < 0.05) on TPC and DPPH. The solvent concentration, extraction time, and temperature were studied by RSM using Box-Behnken design. RSM data analysis showed that the optimal extraction conditions were 62.66% acetone using a temperature of 45.75°C during 138.65 min with maximized values for the two responses of 23.29 mg GAE/g DW (TPC) and 46.58% (DPPH). The experimental checking of results revealed the validity of elaborated models and their suitability for the prediction of both responses. Furthermore, the analysis of the fig root extracts by UPLC-MS led to the identification of five phenolics (chlorogenic acid, rutin, isoquercetin, quercetin, and luteolin). [ABSTRACT FROM AUTHOR]

Fresh figs belong to a group of foods that perish rapidly. If they are not preserved correctly, their nutritional and high bioactive compounds could be easily lost in few days. The aim of this work is to extend shelf life of two rare Algerian fresh fig cultivars: Abakour-aberkane and Tahayounte. Experiments were carried out by studying the conservation effect under modified atmosphere packaging (MAP), either with the presence or absence of ethylene absorbent (KMnO4). Physicochemical parameters, bioactive compound contents (phenolic, flavonoid, anthocyanin, carotenoid, and ascorbic acid contents), and antioxidant activities (free radical scavenging activity and ferrous ions chelating activity) were monitored at 5 and 10 days of storage at 4°C. The use of MAP had allowed the extension of figs shelf life during storage; with retarding the ripening process by recording a slight decrease in bioactive compounds and expressed a moderate antioxidant activities. In this regard, the application of the latter conservation modality can enhance the studied fresh figs sale for a moderate period. [ABSTRACT FROM AUTHOR]