Ficus spp. fruits: Bioactive compounds and chemical, biological and pharmacological properties

被引：11
作者：
dos Anjos Cruz, Josias Martins [1 ]
Correa, Renilto Frota [2 ]
Lamarao, Carlos Victor [3 ]
Kinupp, Valdely Ferreira [4 ]
Sanches, Edgar Aparecido [5 ]
Campelo, Pedro Henrique [3 ]
Bezerra, Jaqueline de Araujo [1 ]
机构：
[1] Fed Inst Educ Sci & Technol Amazonas, Analyt Ctr, Campus Manaus Ctr, Manaus, Amazonas, Brazil
[2] State Univ Amazonas, Translat Surg & Anim Expt Lab Cent Bioter, Manaus, Amazonas, Brazil
[3] Univ Fed Amazonas, Sch Agr Sci, Manaus, Amazonas, Brazil
[4] Fed Inst Educ Sci & Technol Amazonas, Campus Zona Leste Ctr, Manaus, Amazonas, Brazil
[5] Univ Fed Amazonas, Lab Nanostruct Polymers NANOPOL, Manaus, Amazonas, Brazil
来源：
FOOD RESEARCH INTERNATIONAL | 2022年 / 152卷
关键词：
Ficus carica; Phenolic compounds; Antioxidant; Antimicrobial; Functional food; HIGH-FAT DIET; CARICA L; ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS; PHYTOCHEMICAL CONTENT; NUTRITIONAL QUALITY; VOLATILE COMPOUNDS; EDIBLE FRUITS; EXTRACTS; CULTIVARS;
D O I：
10.1016/j.foodres.2021.110928
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this review was to compile the main reports over the last 5 years concerning the Ficus spp. fruits (Moraceae family) based on chemistry, properties, and applications as products. About 30 Ficus spp. fruits were reported focusing on their chemical composition rich in phenolic acids such as gallic, caffeic and chlorogenic acids, as well as quercetin and cyanidin derivatives. The fruits from Moraceae family presented mainly antioxidant and antimicrobial properties in addition to other functional properties to consumers health. Therefore, these fruits can be successfully considered by the food industry for the development of new products with high added value and also be considered a source of bioactive compounds.
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页数：19
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