Monitoring of Composition and Antimicrobial Activity of Fig (Ficus carica L.) Fruit and Seed Oil

Erman Duman, Merih Simsek, Mehmet Musa Ozcan

Volume 24, Issue 2;
Pages: 75-80; 2018
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The inside weight, seed numbers, 1000 seed weight, dry matter and moisture of fruit and seeds were determined as 6779 g, 948 unit, 1241 g, 95.43% and 4.57%, respectively. Fig seed contained 29.17% oil. Acidity, iodine value, peroxide salue, refractive index, density, viscosity, melting point, total phenol and oxidative stability value of fig seed oil were established as 4.6 mg KoH/g,176 I2 g/100g, 4.5 meq O2/kg, 1.480 (nD), 0.925 mg/ml, 52.1 mPa, -15.1 oC,21.71 (mg GAE/g) and 2.97 110 oC/h, respectively. Fig seed oil contained Palmitic (6.76%), oleic (18.66%), linoleic 29.03%) and linolenic 41.85%) acids as major fatty acids. Al, Cr, Fe, Co, Ni, Cu and Zn contents of seeds were deteceted as 0.905, 784.80, 1913.67, 55.64, 1579.91, 6197.69 and 219.65 ppb, respectively. Fatty acids content in Fig has great applications as vegetable oils and could beutilized for therapeutic benefit. Also, fig seed oil had effective on S. aureus, E. aeruginosa, E. coli, E. faecalis, and K. pneumoniae strains, C. albicans and A. flavus fungal strains as in vitro..While fig seed oil showed a strong antibacterial effect on E. coli from gram negative bacterias, the effect determined for P. aeruginosa and K. pneumoniae was found to be weaker than the antibiotic effect used for positive control.
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