Profile of Sugars, Organic Acids, and Antioxidant Activity inMoroccan Figs from Oases and Atlas Regions

Abstract

Figs are consumed fresh, dried, or processed into confectionery, compotes, and candies. Key consumer criteria include taste, nutritional value, and functional properties. The study focused on characterizing the biochemical and antioxidant properties of 51 Moroccan fig cultivars from oases and Atlas regions. The following determinations were assessed sugars (glucose, fructose, sucrose, and total sugars), organic acids (malic acid, citric acid, and total organic acids), total polyphenols and antioxidant activity. The results reveal significant variation among studied cultivars. Total sugars, glucose, fructose, and antioxidant activity (ABTS, FRAP) are the most discriminating parameters. Additionally, the cultivars from oases ‘Mrotchi’ (MR2), ‘Mrotchi’ (MR4) and ‘Tabkhant’ (TB1) exhibit the highest total polyphenols content (610.07, 681.43, and 582.76 mg GAE/100 g dw, respectively) and exceptionally high antioxidant activities (11.03, 13.88, and 11.37 mmol Trolox/kg, respectively). Additionally, the cultivars ‘Ain Hajla’ (AH5) and ‘Tazizawt’ (TZ) from southeastern oases, as well as the cultivar ‘Beida’ (BD1) from the Atlas Mountain, exhibit high levels of glucose and fructose. This study highlights the substantial biochemical diversity in Moroccan fig cultivars, providing valuable insights for the selection of genetic pools with desirable chemotypes, ultimately benefiting consumer health.