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Peer-reviewedCC BYMolecules (Basel, Switzerland)

Nutritional Composition, Volatile Compounds, and Phenolic Constituents of Ficus mathewsii and Ficus benjamina Infructescences (Moraceae)

  • Josias Martins Dos Anjos Cruz1,2,3
  • Débora Nogueira Cavalcante3,4
  • Renilto Frota Corrêa3
  • Jerusa Araújo Quintão Arantes Faria5
  • Jaime Paiva Lopes Aguiar6
  • Francisca Das Chagas Do Amaral Souza6
  • Edgar Aparecido Sanches7
  • Pedro Henrique Campelo8
  • Jaqueline De Araújo Bezerra2,9
9 affiliations
  1. 1Department of Teaching, Research, and Extension (DEPE), Federal Institute of Education, Science and Technology of Amazonas (IFAM), Tefé 69555-265, AM, Brazil
  2. 2Graduate Program in Chemistry (PPGQ), Federal University of Amazonas (UFAM), Manaus 69077-000, AM, Brazil
  3. 3Center for Studies in Science and Technology in the Amazon (NECTAM), Manaus 69020-120, AM, Brazil
  4. 4Graduate Program in Materials Science and Engineering (PPGCEM), Federal University of Amazonas (UFAM), Manaus 69077-000, AM, Brazil
  5. 5Graduate Program in Basic and Applied Immunology (PPGIBA), Federal University of Amazonas (UFAM), Manaus 69077-000, AM, Brazil
  6. 6Laboratory of Physical Chemistry of Food (LFQA), National Institute of Amazonian Research (INPA), Manaus 69067-375, AM, Brazil
  7. 7Department of Materials Engineering (DEMa), Federal University of São Carlos (UFSCar), São Carlos 13565-905, SP, Brazil
  8. 8Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa 36570-900, MG, Brazil
  9. 9Coordination of Technology and Innovation (COTEI), National Institute of Amazonian Research (INPA), Manaus 69067-375, AM, Brazil
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Abstract

Ficus species are recognized for their nutritional and phytochemical diversity; however, the infructescences of Ficus benjamina and Ficus mathewsii remain underutilized. This study aimed to evaluate the nutritional composition, volatile and phenolic profiles, radical-scavenging capacity, and effects on cell viability of these two species. Both species exhibited distinct nutritional profiles: F. benjamina showed higher carbohydrate, energy, and mineral contents, whereas F. mathewsii exhibited 3.3-fold higher DPPH• radical-scavenging capacity and 4.3-fold higher total phenolic content than F. benjamina. The volatile profiles shared several compounds, with only a few detected exclusively in one species. Sesquiterpenes exhibited the greatest diversity, with 16 compounds, accounting for more than 47% of the total chromatographic area in both species. In the cell viability assay, only F. benjamina at 50% caused a reduction in cell viability to approximately 50%. Ten phenolic metabolites were annotated by UPLC–QTOF–MS/MS, including six flavonols (quercetin, kaempferol, rutin, narcissin, nicotiflorin, and quercitrin), two flavones (rhoifolin and schaftoside), one flavanone (naringin), and one phenolic acid (chlorogenic acid). The presence of kaempferol and chlorogenic acid was corroborated by 1D and 2D NMR analyses. Overall, F. mathewsii exhibited higher phenolic content and radical-scavenging capacity, whereas F. benjamina showed higher mineral content. Further studies on nutrient bioavailability are needed to assess the potential applications of these infructescences in the food, nutraceutical, or pharmaceutical sectors.

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Cite

BibTeXRIS
BibTeX
@article{cruz2026nutritional,
  title = {{Nutritional Composition, Volatile Compounds, and Phenolic Constituents of Ficus mathewsii and Ficus benjamina Infructescences (Moraceae)}},
  author = {Josias Martins Dos Anjos Cruz and Débora Nogueira Cavalcante and Renilto Frota Corrêa and Jerusa Araújo Quintão Arantes Faria and Jaime Paiva Lopes Aguiar and Francisca Das Chagas Do Amaral Souza and Edgar Aparecido Sanches and Pedro Henrique Campelo and Jaqueline De Araújo Bezerra},
  journal = {Molecules (Basel, Switzerland)},
  year = {2026},
  month = oct,
  doi = {10.3390/molecules31193563},
  url = {https://europepmc.org/article/PMC/PMC13666629},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Nutritional Composition, Volatile Compounds, and Phenolic Constituents of Ficus mathewsii and Ficus benjamina Infructescences (Moraceae)
AU  - Josias Martins Dos Anjos Cruz
AU  - Débora Nogueira Cavalcante
AU  - Renilto Frota Corrêa
AU  - Jerusa Araújo Quintão Arantes Faria
AU  - Jaime Paiva Lopes Aguiar
AU  - Francisca Das Chagas Do Amaral Souza
AU  - Edgar Aparecido Sanches
AU  - Pedro Henrique Campelo
AU  - Jaqueline De Araújo Bezerra
PY  - 2026
DA  - 2026/10/01
JO  - Molecules (Basel, Switzerland)
DO  - 10.3390/molecules31193563
UR  - https://europepmc.org/article/PMC/PMC13666629
AB  - Ficus species are recognized for their nutritional and phytochemical diversity; however, the infructescences of Ficus benjamina and Ficus mathewsii remain underutilized. This study aimed to evaluate the nutritional composition, volatile and phenolic profiles, radical-scavenging capacity, and effects on cell viability of these two species. Both species exhibited distinct nutritional profiles: F. benjamina showed higher carbohydrate, energy, and mineral contents, whereas F. mathewsii exhibited 3.3-fold higher DPPH• radical-scavenging capacity and 4.3-fold higher total phenolic content than F. benjamina. The volatile profiles shared several compounds, with only a few detected exclusively in one species. Sesquiterpenes exhibited the greatest diversity, with 16 compounds, accounting for more than 47% of the total chromatographic area in both species. In the cell viability assay, only F. benjamina at 50% caused a reduction in cell viability to approximately 50%. Ten phenolic metabolites were annotated by UPLC–QTOF–MS/MS, including six flavonols (quercetin, kaempferol, rutin, narcissin, nicotiflorin, and quercitrin), two flavones (rhoifolin and schaftoside), one flavanone (naringin), and one phenolic acid (chlorogenic acid). The presence of kaempferol and chlorogenic acid was corroborated by 1D and 2D NMR analyses. Overall, F. mathewsii exhibited higher phenolic content and radical-scavenging capacity, whereas F. benjamina showed higher mineral content. Further studies on nutrient bioavailability are needed to assess the potential applications of these infructescences in the food, nutraceutical, or pharmaceutical sectors.
SN  - 1420-3049
ER  -