HPLC determination of sugars and atomic absorption analysis of mineral salts in fresh figs of Tunisian cultivars

The major nutrient components in fig (Ficus carica L., Moraceae) are sugars and mineral elements, mainly starch, followed by glucose, fructose, K, Ca, Mg, Na and Zn. These nutrients composition are some of the most important elements in the assessment to the commercial quality of fig fruits. In this study, we assessed glucose and fructose contents in different Tunisian fresh fig cultivars using high performance liquid chromatography (HPLC) as well as mineral salts using atomic absorption spectrophotometeric methods. The values of glucose and fructose range from 1.216 - 6.133 and 1.916 - 4.658 g/100 g of fresh matter, respectively. All cultivars were rich in mineral elements, especially in Ca and Mg.