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Changes in the phenolic and lipophilic composition, in the enzyme inhibition and antiproliferative activity of Ficus carica L. cultivar Dottato fruits during maturation

par Marrelli, Mariangela;Statti, Giancarlo Antonio;Bonesi, Marco;Menichini, Francesco;Conforti, Filomena;Menichini, Federica;Duez, Pierre
Référence Food and chemical toxicology, 50, 3-4, page (726-733)
Publication Publié, 2012-03

Article révisé par les pairs

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Résumé :

Fruits of Ficus carica cultivar Dottato from Italy were examined to assess how the stage of ripeness influences their chemical composition, antioxidant activity, pancreatic lipase inhibition and antiproliferative properties on C32 melanoma cells. Fruits of the first harvest (June) showed a major content in furanocoumarins and pyranocoumarins whereas the fruits collected in September showed the highest polyphenolic content (11.9mg/g of dried material). The total 70% ethanol extracts were portioned between methanol/water and n-hexane, dichloromethane and ethyl acetate, successively. Coumarins and fatty acid esters were the most abundant components of the n-hexane fractions. The dichloromethane fractions showed as major components 2 furanocoumarins (rutarenin and pimpinellin). The total extracts of F. carica cv. Dottato exhibited a significant dose-dependent antiradical and inhibition of lipid peroxidation activity, particularly fruits of the first harvest (June) that showed the highest activity with IC 50 of 1.64mg/mL and 0.004mg/mL, respectively. Among single fractions, the ethyl acetate fraction from the second harvest (July) showed the highest antiradical activity with an IC 50 value of 0.05mg/mL while the dichloromethane fraction showed the best inhibition of lipid peroxidation with an IC 50 value of 0.02mg/mL. Dichloromethane fractions showed the highest photodynamic cytotoxicity with an IC 50<5μg/mL. © 2012 Elsevier Ltd.