Impact of drying on the quality of figs (Ficus carica) - Lilia Boussouf - Bog

The fig has been a typical fruit component of the Mediterranean diet for a very long time. Since it is a seasonal fruit with a perishable aspect, it must be preserved in its dry form which can be obtained by several drying processes namely sun, oven and microwave drying. Several investigations were interested in the study of the influence of these drying processes on the quality attributes of this fruit whether it is physicochemical, nutritional, phytochemical and especially on the antioxidant activity. The dried fig proved to be a fruit rich in nutrients as well as bioactive substances such as total polyphenols, flavonoids and anthocyanins which contribute to its very important antioxidant power.