Phenolic Content, Antioxidant and Antimicrobial Activities of Two Fruit Varieties of Algerian Ficus carica L

The present study deals with the evaluation of the in vitro antioxidant and antimicrobial potential of four different extracts of two varieties (Azendjar and Taamriout) of dried figs (Ficus carica L.) by using the 2,2‐diphenyl‐2‐picrylhydrazyl radical and agar diffusion methods and minimum inhibitory concentration (MIC)‐determination. Moreover, the extracts were investigated for their polyphenolic, flavonoidal and tannin content by using the Folin–Ciocalteu assay, the aluminium trichloride method and precipitation with casein, respectively. The results showed that the highest antioxidant capacity was exhibited by the methanol extract of Azendjar variety with IC₅₀ of 0.080 mg/mL. All extracts possessed more or less antimicrobial activity against the tested Gram‐positive and Gram‐negative bacteria. Candida albicans was the most susceptible microorganism to all extracts. Pronounced antimicrobial activity was observed by the methanolic extract of Taamriout variety (MIC values 32–128 μg/mL). Moreover, the results showed that the phenolic compounds and flavonoids were abundant in acetone and aqueous extracts. PRACTICAL APPLICATIONS: Dried Fig (Ficus carica L.) fruit is an important part of traditional Mediterranean Algerian diet since antiquity. Obtained results revealed great antioxidant and antimicrobial activities as well as high content of phenolic compounds of two varieties growing in Algeria namely Azendjar and Taamriout varieties. This study highlights the importance of Algerian dried figs as a source of antioxidants and antimicrobial agents to be used in traditional medicine to treat or protect humans against infections as well as other chronic diseases such as diabetes, cardiovascular diseases, cancer and different inflammations. Therefore, the F. carica extracts have the potential to be developed into dietary supplements and nutraceuticals.