A REVIEW OF THE IMPACT OF FOOD PROCESSING DRYING ON ANTIOXIDANTS CONTENT OF FIGS

Abstract

Various techniques for processing fruits, including drying, dehydration, irrigation and canning, have the potential to affect the composition of their nutrients, particularly micronutrients and phytochemicals, as well as their antioxidant content. Ficus Carica L., commonly known as the fig tree, grows extensively in the Mediterranean region. Prior research has indicated that this fruit serves as a plentiful reservoir of polyphenolic compounds. Drying is one of the practices popular for preserving figs and lengthening their shelf life; however, it can lead to the loss of nutrients, especially antioxidants and polyphenol compounds. This review focuses on the effect of drying on the antioxidant content of figs compared to fresh figs.