Fig volatiles

Abstract

Fig is an important crop produced in many countries with moderate climates. Whether consumed in fresh or dry form, fig has worldwide importance due to its rich dietary fiber composition, vitamins, and minerals. In addition to these nutrients, the fig is a good source of phytochemicals, including phenolic acids, phytosterols, and volatile components. Fig volatiles include numerous chemical fractions, including aldehydes, sesquiterpenes, and monoterpenes. Different parts of fig (leaf, peel, pulp, and latex) may include different volatile components in varying concentrations. In general, such volatile components as β-caryophyllene, germacrene D,E-2-hexenal, limonene, menthol, and τ-elemene are the important volatiles in fig. The fruit exerts many health-promoting attributes, including antidiabetic, anticancer, and anti-inflammatory effects. Also, the antioxidant and antimicrobial activities of the fig fruit play essential roles in human health.