Impact of polyphenol content on physico-chemical and microbiological properties of three Algerian dried figs (Ficus carica L.) varieties

Abstract

Introduction. Ficus carica L. (fig) is one of the oldest fruits in the world. Objective. The present study aimed to investigate the impact of polyphenol content on the physicochemical and microbiological properties of three Algerian dried figs varieties (Abarki, Azendjar and Taameriout). Material and methods. Physicochemical (Titratable acidity, pH and water content) and microbiological (total aerobic mesophilic flora (TAMF), total (CT) and fecal coliforms (FC) and yeast and fungi counts) parameters were determined and polyphenols and flavonoids were quantified to study their impact on physicochemical and microbiological quality. Results. The results of TAMF, TC and FC coliforms and fungal flora revealed that the Azendjar variety had the best microbiological quality followed by the Abarki variety and the Taameriout variety. The values of fungal flora exceeded the international stipulated limit (103 CFU/g) with a value of 2133 CFU/g and 3366 CFU/g for the Taameriout and Abarki varieties, respectively. On the other hand, the results of the quantitative assays phenolic compounds, showed that the Azendjar dried fig variety represented the richest variety in polyphenols, followed by the Taameriout variety. The correlation between microbiological properties and the content of polyphenols different classes measured was inversely proportional with the total polyphenols content (r2 = 0.94, p <0.05) and the flavonoids content (r2 = 0.83, p <0.05), in particular in the Azendjar variety. Conclusion. These results suggest that Azendjar dried fig polyphenols have a significant impact on the TAMF of this fruit.

Keywords

• Dried figs
• Ficus carica L.
• Azendjar
• Taamriout
• Abarki
• Phenolic compounds