Impact of sun drying on the physicochemical characteristics and phytochemical contents of nine fig fruit varieties: a comparative study

Bachir-Bey Mostapha; Khaled Khodja Yazid; Meziant Leila; Benbouriche Aicha; Chikhoune Amirouche; Louaileche Hayette

doi:10.35219/foodtechnology.2024.2.07

Bachir-Bey Mostapha University of Bejaia, Faculty of Natural Sciences and Life, Laboratory of Applied Biochemistry, 06000 Bejaia, Algeria https://orcid.org/0000-0002-9987-1505
Khaled Khodja Yazid Laboratory of Exploration and Valorization of Steppe Ecosystems, Faculty of Natural Sciences and Life, University of Djelfa, PO Box 3117, Djelfa 17000, Algeria https://orcid.org/0000-0001-8565-4991
Meziant Leila University of Bejaia, Faculty of Natural Sciences and Life, Laboratory of Applied Biochemistry, 06000 Bejaia, Algeria; Division Biotechnologie Alimentaire, Centre de Recherche en Biotechnologie, Nouvelle ville Ali Mendjli, UV03 BPE73, Constantine, Algeria https://orcid.org/0000-0003-3969-9253
Benbouriche Aicha University of Bejaia, Faculty of Natural Sciences and Life, Department of Food Sciences, 06000 Bejaia, Algeria https://orcid.org/0000-0002-7837-549X
Chikhoune Amirouche Laboratory of Microbial Ecology, Department of Food Science, Faculty of Nature and Life Sciences, University of Bejaia, Targa Ouzemmour, 06000 Bejaia, Algeria https://orcid.org/0009-0008-3074-2378
Louaileche Hayette University of Bejaia, Faculty of Natural Sciences and Life, Laboratory of Applied Biochemistry, 06000 Bejaia, Algeria https://orcid.org/0000-0002-5861-2048

DOI: https://doi.org/10.35219/foodtechnology.2024.2.07

Keywords: Figs, sun drying, physicochemical properties, phytochemical content

Abstract

Understanding how sun drying affects the nutritional and physicochemical properties of figs is crucial for optimizing their post-harvest processing. This study investigates the physicochemical characteristics and phytochemical content of nine fig fruit varieties in both fresh and dried states. Parameters such as unit weight, dimensions, moisture content, acidity, carbohydrates, proteins, amino acids, ascorbic acid, carotenoids, and chlorophylls were measured. Significant reductions in weight (46-54%) and moisture content (65.41-74.74%) were observed after drying. For instance, the Bouankik variety exhibited the highest fresh weight (56.40g) and moisture content (82.36%), which decreased to 26.74% and 28.08%, respectively, when dried. Principal Component Analysis (PCA) highlighted the separation between fresh and dried figs based on these parameters, with fresh figs generally showing higher nutrient concentrations, while dried figs had increased carbohydrate content. This study underscores the need for optimized drying methods to preserve the nutritional quality of figs and provides valuable insights for the fig industry and consumers.

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