SUGAR, PHENOL, FLAVONOID, ANTHOCYANIN, AND CAROTENE AS BIOACTIVE AND ANTIOXIDANT COMPOUNDS IN FICUS FRUIT FOR HUMAN HEALTH BENEFITS

ABM Sharif Hossain*, Musamma M. Uddin, Nasir A. Ibrahim

Fig (Ficus sp) fruit exhibits an outstanding role as a nutritional and medicinal fruit. It is utilized as a fruit as well as a source of different types of food, nutritional and bio-medicinal products. Ficus fruit contains a form of sugar that reveals a high level of mobility and heat energy which can easily be broken down in the body. Fig fruit contains vitamins, nutrient contents and minerals. The study was carried out to investigate the carbohydrate (sucrose, glucose and fructose), total soluble solids (TSS) nutrient, flavonoid and antioxidant content of fig fruit. The treatments were subjected to control (distilled water), 10% sugar solution and 15 ppm indole acetic acid (IAA). The per cent fruit set and weight were greater in 15ppm IAA than in the control and sugar solution. However, the result showed that all three treated organic solutions had a significantly higher percentage of fruit set than that of the control one. Fruit length and diameter were higher in the organic treated solution than in the control (distilled water). However, inverted sugar (sucrose), glucose, fructose, carbohydrate and total soluble solids (TSS) were found higher in 15ppm IAA than in 10% sugar solution and control. Flavonoid and total antioxidants were found higher in 15ppm IAA than in 10% sugar and control solution. Titratable acidity (TA) was the lowest in the 15ppm IAA. In addition to that, mineral content like potassium, calcium, sodium was higher in 10% sugars and 15ppm IAA compared to the control. Moreover, the DNA band (segment) was wider in 15ppm IAA and 10% sugar than in the control. The results conclude that 15ppm IAA contained better nutrients, antioxidants and flavonoids than 10% sugar and water control.