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Influence of extraction type on the total phenolics, total flavonoids and total colour change of different varieties of figs extracts

The study examined the influence of ultrasound- assisted extraction and solid-liquid extraction with 80% of aqueous ethanol solution on the total phenolics, total flavonoids and total colour change of extracts from different varieties of figs (Bjelica, Termenjača, Crnica, Bružetka bijela and Šaraguja). The total phenolic content was determined by using Folin Ciocalteau assay. The content of total flavonoids was measured spectrophotometrically by using the aluminium chloride colourimetric assay. Colour changes were obtained by chromameter CR-400 (Minolta) in L*a*b* colour model. Ultrasound-assisted extraction showed highest total phenolic content (up to 13.72%) and total flavonoid content (up to 18.55%) compared to classic solid-liquid extraction. According to given results total colour changes of extracts were reduced (up to 32.1%) applying ultrasound. Significant difference was found between the total phenolic and total flavonoid content according to different varieties of fig.

fig ; extraction ; phenolics ; flavonoids ; colour

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