Quality and nutritional composition of dried figs: a traditional Calabria region (Italy) product

Nutritional and bioactive molecules are some of essential parameters for evaluation of fruit quality. Figs (Ficus carica L.) are a widespread species commonly grown, especially in warm, dry climates and it is an important crop worldwide for dry and fresh consumption. As a seasonal food, figs represent an important constituent of the Mediterranean diet. Calabria region (South of Italy) and particularly PDO district that falls within the Cosenza province, is an important area of figs cultivation and above all for the traditional skill in dried figs production. These figs are traded as dried fruits, paste and added with other ingredients. In this study the variability of chemical attributes (sugars, organic acids, total phenolic, fibre and vitamins) was determined in 25 production lots of dried figs from PDO district, dried figs from outside the PDO area and foreign. Chromatographic, spectrophotometric and gravimetric analysis has been used to determine dried figs composition. The results showed a very high quality of Calabrian dried figs. They also show that dried figs are a good source of soluble fiber (25% DRI) and carbohydrate (38% DRI) and also are an important source of vitamins. The organic acids and phenolics contents detected in dried figs showed a high content of these nutritionally important compounds.