Evaluation of some nutritional parameters of dried figs


Ariana-Bianca Velciov, Adrian Riviș, Dacian Lalescu, Iasmina-Madalina Anghel, Milan Velimirovici, Georgeta Sofia Popescu, Daniela Stoin, Dana Velimirovici, Andrei Marius Gherman, Mihaela Eugenia Simescu, Maria Rada

Volume 27, Issue 2;
Pages: 195-202; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

Dried figs are an important nutritional and energy source in human food, these containing increased amounts of essential nutrients in a rational proportion: carbohydrates, dietary fiber, sugars (especially fructose and glucose), proteins, organic acids, minerals, vitamins, enzymes phenolic compounds and phytochemicals. In addition, these fruits have remarkable pharmacological properties, such as antioxidant, anticancer, cytotoxic, anti-inflammatory and hypolipidemic activities. This study aims to evaluate the nutritional profile of some brands of sun-dried figs imported from Mediterranean countries and sold on markets in the city of Timisoara. The following nutritional parameters were determined from the analyzed samples: moisture, total minerals (ash), proteins, carbohydrates, ash and dietary fiber. The obtained results show that these fruits contain important amounts of carbohydrates, proteins, dry matter, dietary fiber and low fat contents, distributed in wide concentration limits. Therefore, the consumption of nutritional principles present in the composition of figs has a beneficial effect on the health of the body.
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