Antioxidant activity of a mediterranean food product: "fig syrup"

Francesco Puoci, Francesca Iemma, Umile G. Spizzirri, Donatella Restuccia, Vincenzo Pezzi, Rosa Sirianni, Lillo Manganaro, Manuela Curcio, Ortensia I. Parisi, Giuseppe Cirillo, Nevio Picci

Research output: Contribution to journalArticlepeer-review

26 Scopus citations


In this work, the efficacy of fig syrup, a Mediterranean fig derivative, as a nutraceutical supplement, was demonstrated. Fig syrup is a fruit concentrate used as a common ingredient in the preparation of typical foods, and particularly in cakes. In vitro assays were performed to determine the amount of nutraceutical ingredients, such as phenolic compounds (3.92 mg equivalent of gallic acid per g) and flavonoids (0.35 mg equivalent of catechin per g), while HPLC analyses provided specific information about the composition of antioxidants in the syrup. Furthermore, total antioxidant activity, scavenging properties against DPPH and peroxyl radicals, and the anticholinesterase activity, clearly showed the efficacy of the syrup in preventing damage induced by free radicals and, thus, the applicability of this food derivative as a nutraceutical supplement.

Original languageEnglish (US)
Pages (from-to)317-329
Number of pages13
Issue number3
StatePublished - Mar 2011


  • Antioxidants
  • Enzyme inhibition
  • Fig syrup
  • Fruits/vegetables analysis
  • Nutraceutical supplement
  • Polyphenols

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics


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