Fig Tree

The common fig, Ficus carica, is a deciduous tree known for its large, fragrant leaves, complex, hidden inflorescences, and juicy fruits. It has been cultivated in the Mediterranean, Middle East, and West Asia since ancient times, and is one of the earliest cultivated fruit trees. Today, its cultivation has spread throughout the world, and fig trees can be found in Turkey, Spain, Greece, Italy, Brazil, California, and other places where mild winters and hot, dry summers prevail. Fig fruits are consumed fresh, dried, and processed.

Fresh and dried figs contain rich nutritional value due to their high content of minerals, fats, sugars, fiber, and phenolic compounds. The fruit, root, and leaves are traditionally used in the treatment of gastrointestinal, respiratory, and cardiovascular disorders, and figs are included in numerous pharmacopoeias and therapeutic guides (Mawa et al., 2013). Fig leaves contain a rich aromatic composition. Organic compounds develop in the leaves during ripening and significantly affect the quality and composition of the aroma. Chemical compounds identified in Ficus carica leaf extract are: phenolic compounds, flavonoids (flavonols, flavones and anthocyanins), sterols, organic compounds (monoterpenes, sesquiterpenes, ketones, alcohols, esters), coumarins, glycosides, alkaloids and sapononins (Nebedum et al., 2010). According to El-Shobaka et al. (2010) Ficus carica leaves contain 82,20% moisture, 0,65% ash, 1% protein, 1,55% fiber and 12,90% carbohydrates. The leaf contains a higher total content of flavonoids (275 mg 100 g -1) compared to the ripe fig fruit (82 mg 100 g -1). The total polyphenol content (32 mg 100 g -1) is not much different from the total polyphenol content in the fruit of a ripe fig (40 mg 100 g -1). Significant changes in the total phenol content were observed during leaf maturation.

The phenol content and antioxidant activity increase with maturation. The proportion of polyphenols is higher than that in red wine and tea, therefore Ficus carica leaves have a stronger antioxidant activity (Li et al., 2021). The results of the mineral composition show the presence of essential mineral elements: Na, K, Zn, Fe, Cr, Co, Cu, Ni, Pb, Mn, Ca, Mg, Cd (Khan et al., 2012), and vitamins C and E (Ghazi et al., 2012).