Comparative analysis on phytonutrient properties of different fig varieties (Ficus spp.)

•Local fig varieties (Ficus hispida and ficus racemosa) showed higher phytochemical contents than mediterranean fig (Ficus carica).•Oven drying at 50–55 °C for 24 h preserved higher phytochemical levels compared to sun-drying.•Ficus racemosa exhibited the highest antioxidant activity among all fig varieties.•Oven dried figs demonstrated higher phytate and oxalate content across all samples. Figs are renowned for their rich array of bioactive compounds, offering significant nutritional and medicinal potential. This study compared the phytochemicals, antioxidants, and antinutrients content of Ficus racemosa and Ficus hispida with Ficus carica and assessed the effects of two drying methods, oven drying (50–55 °C for 24 h) and sun drying. Total phenolic (TPC) and flavonoid content (TFC) were quantified using Folin-Ciocalteu and aluminum chloride colorimetric assays. Phytate and oxalate contents were measured as antinutrients. Results showed that Ficus racemosa pulp and seeds had the highest TPC of 90 mg GAE/g and Radical Scavenging Activity (RSA) of 90.89 % among oven-dried samples. Ficus hispida and Ficus racemosa exhibited higher TFC than Ficus carica, with Ficus hispida at 228.53 mg QE/g (sun-dried) and 132.26 mg QE/g (oven-dried). In contrast, Ficus carica had significantly lower TFC (21.14–50.33 mg QE/g). Oven-dried samples showed higher RSA, phytate, and oxalate levels than sun-dried samples. Ficus hispida and Ficus racemosa, two local fig species, showed higher phenolic and flavonoid content and better RSA than the Mediterranean Ficus carica, presenting better nutritional and medicinal potential. The local fig fruit can serve as an excellent source of beneficial bioactive compounds, minerals, and dietary fibers in Bangladesh.