Investigating the phytochemical properties of the fruit of three edible fig genotypes in Khoy city

Fig fruit (Ficus carica L.) contains large amounts of phenolic-compounds, flavonoids and anthocyanins, which are the most important natural antioxidants. In this study, the fruit of three fig genotypes from three villages of Qerkh-Yashar, Badal-Abad and Pirmousi located in Khoy city, West-Azarbaijan province was harvested in September of 2019 and their biochemical characteristics were investigated. Some important chemical properties of the fruit were measured, such as antioxidant capacity with DPPH method, total phenol-content, total anthocyanin with Spectrophotometer, soluble sugars and polyphenols with HPLC. The measured antioxidant capacity by DPPH method in fruits varied from 36.93 to 45.67%. The highest total phenol was 418.59 mg in 100g of fresh gallic-acid, which was observed in the second genotype. The highest anthocyanin was 1.219 mg in 100g of fresh weight, which was observed in the first genotype. According to the results of the analysis of soluble sugars in all three sugars: fructose, sucrose and glucose were observed in all three genotypes. in this study, 9 types of polyphenolic-compounds were extracted from fig fruit, which included: caffeic-acid, gallic-acid, chlorogenic-acid, rutin, coumaric, rosemary-acid, quercetin, cinnamic-acid, apagenine, and the combination of chlorogenic-acid with an average of 30.88 micrograms-pergram was identified as the dominant polyphenol. According to the results of this study, different fig genotypes contain antioxidants and natural polyphenols, among which the first genotype, which belongs to the village of Qerkh-Yashar, contains higher levels of antioxidants and Polyphenols can be suggested for future correctional programs, but can also be used in the food and pharmaceutical industries.