Characterization of common fig (Ficus carica L.) for fresh consumption

Fig (Ficus carica L.) is a typical and strategic crop of many marginal rural areas in the Mediterranean basin, where it has originated. This species, widespread in many regions of Southern Italy, occurs with a high number of local varieties many of them are not well catalogued, due to unresolved synonymy and homonymy issues. In particular, “Moscione di San Mango” fig is a traditional agro-food product of Irpinia (Avellino province, Italy) for which the DOP certification might be requested. Consequently, an accurate assessment of selected cultivar will help to identify this variety of fig with outstanding nutritional and sensory qualities, appreciated by the consumers, but not well supported by adequate scientific studies. This characterization was achieved by means of molecular markers for determining its DNA fingerprint. Fruits from “Moscione di San Mango” variety in fact contain a higher amount of polyphenols and flavonoids, respect to others well-known cultivars. The antiradical activity, evaluated by the DPPH method, was significantly higher than that observed in the other varieties utilized to compare. The phenolic compounds were identified and quantified by HPLC analysis. Our data showed the presence of phenolic acids, e.g. gallic, chlorogenic and protocatechuic acids, and flavonoids, (+)-catechin and (-)-epicatechin in all fruits. The results of our study confirmed the nutritional and healthy features of syconium of this variety and demonstrated how this could be useful in human nutrition and wellness.