Chemistry and nutritional value of fresh and dried fig (Ficus carica)

One of the most significant agricultural plants of the tropics and subtropics is the fig fruit (Ficus carica L.). The Mediterranean diet includes both dried and fresh figs. Ficus carica fruits are consumed fresh or dried and used to make jam or alcoholic beverages. The primary phytochemical elements contained in dried and fresh figs of various types are discussed in this chapter. The two main phytoconstituent substances identified in dried and fresh figs are phenolic acids and flavonoids. Their levels are intensely regulated by several variables, including fruit color, fruit part, fruit ripeness, and drying time. The main flavonoids and phenolic acids in dried and fresh figs are quercetin-3-O-rutinoside, rutin, epicatechin, gallic acid, and chlorogenic acid. In addition, the amounts of phenolic compounds in figs are influenced by their ripening stage; ripe fruit has the highest concentrations. Regarding the impact of sun and air drying on the total amount of phytochemical components and the levels of particular carotenoids and phenolic compounds in figs, conflicting results have been reported in the literature. The utilization of fig extract as a functional ingredient in food items, clinical studies to investigate the positive impact of phyto-extracts on human health, and the valorization of bio-wastes generated during the processing of figs should be the main goals of future endeavors. The primary goals of this work were to summarize the levels of phenolics and carotenoids in dried and fresh figs and to present the main components and phytochemicals in figs.