Work

Amazon fig (Ficus subapiculata): A unconventional food plant with technological potential for the food industry

Year: 2025

Type: article

Abstract: Amazon fig is an underexplored non-conventional food plant native to the Amazon region. The objective of this study was to determine its physicochemical properties, cytotoxicity, and chemical composition. The highest total phenolic content was observed in the hydroethanolic extract (709.5 mg GAE/g), which was associated with significant antioxidant potential against DPPH (1539.1 μmol TE/g) and ABTS + (1994.9 μmol TE/g) radicals. No cytotoxic effects were observed in the tested cell lines. The fruit was primarily composed of carbohydrates and organic acids. Seven phenolic acids and four flavonoids were identified, including 4-hydroxybenzoic, protocatechuic and chlorogenic acids, quercetin and rutin. Among the mineral components, potassium (13.17 g/kg) and calcium (8.50 g/kg) were predominant. Volatile compound analysis identified 25 compounds, with β-elemene being the major constituent (8.37 %). Future research should focus on the quantification of bioactive compounds in this Amazonian matrix and the development of functional food products and ingredients for diverse applications. • Amazon fig is a functional food and a source of flavonoids and phenolic acids. • The fruits are important for meeting the body's needs for Mn, Cu, Ca, and Mg. • Twenty-six volatile compounds were identified, mainly β -elemene. • The fruit has potential for the development of functional food products.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.102699