**Table 2.**

**139**

components [30].

*Phytochemical Composition, Antioxidant Potential, and Medicinal Significance of* Ficus

of phytochemicals including phenolics, polyphenols, flavonoids, tannins, antho

dant potential of plants of genus *Ficus* and are helpful in the prevention of certain cardiovascular, neurodegenerative, and hepatic diseases caused by oxidative stress [23]. The phytochemical quality of various parts of some of the species of *Ficus* is

fruit pulp, peel, leaves, and seeds of different species of *Ficus* plant contain the flavonoids and phenolic compounds as major phytochemical components along with polyphenol, polysterols and triterpenoids. The phytochemical content of various parts of some of the species of *Ficus* in terms of total phenolic, flavonoids, flavonols, ascorbic acid, alkaloids, saponins and anthocyanins contents in differ

*Ficus* have been found to show relatively higher concentration of phenolic compo

nents due to which these parts comparatively have greater pharmacological as well

Antioxidants are the substances which can scavenge free radicals and reduce the oxidative stress in the living and nonliving systems. The antioxidants possess electron donating ability and inhibit the free radical-mediated oxidative reac

tions by various mechanisms, such as, hydrogen donation, metal chelation, metal and lipid reduction, inhibition of lipid peroxidation and free radical inhibition [56–60]. Free radicals are the reactive oxygen and nitrogen species which are produced during various biochemical reactions particularly redox reactions. If not controlled properly, these free radicals may initiate the chain reactions in the biomolecules particularly the lipids and protein, cause the oxidative stress, and finally lead to the oxidative damage to the cell organelles, cells and tissues [24]. The oxidative damage to the cells and tissues may further lead to various health problems including cardiovascular, neurological, hepatic, and musculoskeletal abnormalities and aging. In nonliving system, the free radicals cause oxidative stress and rancidity in the food stuff for human [25]. The naturally occurring antioxidant compounds have been proved to be effective in preventing the oxidative damage to the living and nonliving systems [26]. These substances are either synthesized endogenously or taken from exogenous natural sources such as plants. The naturally occurring antioxidants include some enzymes such as glutathione peroxidase, catalase, superoxide dismutase and some non-enzymatic phytochemicals compounds including phenolic acids, polyphenols, flavonoids,

thetic antioxidant compounds have been also reported to be effective against free

The antioxidant profile of various parts of *Ficus* species is presented in **Table**

Different parts of *Ficus* plants have been reported to showed antioxidant activity in terms of Trolox equivalent antioxidant capacity, ferric reducing antioxidant power, lipid reducing activity, inhibition of lipid peroxidation, and free radical scavenging capacity against 2,2-diphenyl picryl hydrazyl (DPPH) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals in a dose dependent vstronger antioxidant activity due to relatively higher concentration of phenolic

**1**. It is reported that the roots, stem bark or wood, branches,

**2**. The leaves and fruit pulp of various species of

β-carotenes [27, 28]. Some syn

cyanins, coumarins, volatile components, glycosides, saponins, carotenoids, alkaloids, triterpenoids and vitamins. Most of these phytochemical compounds show health promoting effects in human due to their strong antioxidant potential. Higher concentrations of phytochemicals are responsible for the strong antioxi







**3**.

*DOI: http://dx.doi.org/10.5772/intechopen.86562*

presented in **Table**

as medicinal usage.

ent solvents is presented in **Table**

**4. Antioxidant composition**

anthocyanins, ascorbic acid, tocopherols, and

radical-induced oxidative damage [29].

*Phytochemical content of various parts of commonly used species of Ficus.*

*Phytochemical Composition, Antioxidant Potential, and Medicinal Significance of* Ficus *DOI: http://dx.doi.org/10.5772/intechopen.86562*

of phytochemicals including phenolics, polyphenols, flavonoids, tannins, anthocyanins, coumarins, volatile components, glycosides, saponins, carotenoids, alkaloids, triterpenoids and vitamins. Most of these phytochemical compounds show health promoting effects in human due to their strong antioxidant potential. Higher concentrations of phytochemicals are responsible for the strong antioxidant potential of plants of genus *Ficus* and are helpful in the prevention of certain cardiovascular, neurodegenerative, and hepatic diseases caused by oxidative stress [23]. The phytochemical quality of various parts of some of the species of *Ficus* is presented in **Table 1**. It is reported that the roots, stem bark or wood, branches, fruit pulp, peel, leaves, and seeds of different species of *Ficus* plant contain the flavonoids and phenolic compounds as major phytochemical components along with polyphenol, polysterols and triterpenoids. The phytochemical content of various parts of some of the species of *Ficus* in terms of total phenolic, flavonoids, flavonols, ascorbic acid, alkaloids, saponins and anthocyanins contents in different solvents is presented in **Table 2**. The leaves and fruit pulp of various species of *Ficus* have been found to show relatively higher concentration of phenolic components due to which these parts comparatively have greater pharmacological as well as medicinal usage.

#### **4. Antioxidant composition**

*Modern Fruit Industry*

[48]

[49]

[50]

[51]

[51]

**138**

*Ficus* **species**

**Plant** 

**ES**

**TPC**

**TFC**

**TF**

**AAC**

**TAC**

**TSC**

**TA**

**References**

**parts**

*Ficus benghalensis*

*Ficus deltoidea* *Ficus microcarpa*

*F virens* *F racemosa* *Ficus carica*

Fruit

Ethanol

28.6–

2.75 μg CE/

9.6%

0.59%

0.0–298.6 μg cy-3-

[52, 53]

[54]

rutinoside/g FW

mg sample

211.19 mg

GAE/100 g

FW, 11.9 mg/g

of DM

*Ficus deltoidea*

Fruit

Hexane Methanol Chloroform

> *Ficus indica*

**Table 2.**

*Phytochemical content of various parts of commonly used species of Ficus.*

Pulp

Methanol

28–30 mg/100 g

[55]

extract

*ES: extracting solvents, TPC: total phenolic content, TFC: total flavonoid content, TF: total flavonols, AAC: ascorbic acid content, TAC: total alkaloid content, TSC: total saponin content, TA: total anthocyanins,* 

*DM: dried material, QE: quercetin equivalent, TE: trolox equivalent, ep: edible pulp, GAE: gallic acid equivalent, FW: fresh weight.*

159.2 mg

GAE/g

245.2 mg

GAE/g

259.2 mg

GAE/g

Dried

Methanol

7.83 mg/g

1.05 mg/g

leaves

Leaves Dried

Hexane

17.44 mg/g

3.87 mg/g

leaves

Hexane

6.6–9.5 M/TE

Pulp

Water

0.49–0.88 mg

GAE/g

Roots

Ethanol

70 mg/g

5 mg QE/g

3 mg

QE/g

extract

extract

extract

Antioxidants are the substances which can scavenge free radicals and reduce the oxidative stress in the living and nonliving systems. The antioxidants possess electron donating ability and inhibit the free radical-mediated oxidative reactions by various mechanisms, such as, hydrogen donation, metal chelation, metal and lipid reduction, inhibition of lipid peroxidation and free radical inhibition [56–60]. Free radicals are the reactive oxygen and nitrogen species which are produced during various biochemical reactions particularly redox reactions. If not controlled properly, these free radicals may initiate the chain reactions in the biomolecules particularly the lipids and protein, cause the oxidative stress, and finally lead to the oxidative damage to the cell organelles, cells and tissues [24]. The oxidative damage to the cells and tissues may further lead to various health problems including cardiovascular, neurological, hepatic, and musculoskeletal abnormalities and aging. In nonliving system, the free radicals cause oxidative stress and rancidity in the food stuff for human [25]. The naturally occurring antioxidant compounds have been proved to be effective in preventing the oxidative damage to the living and nonliving systems [26]. These substances are either synthesized endogenously or taken from exogenous natural sources such as plants. The naturally occurring antioxidants include some enzymes such as glutathione peroxidase, catalase, superoxide dismutase and some non-enzymatic phytochemicals compounds including phenolic acids, polyphenols, flavonoids, anthocyanins, ascorbic acid, tocopherols, and β-carotenes [27, 28]. Some synthetic antioxidant compounds have been also reported to be effective against free radical-induced oxidative damage [29].

The antioxidant profile of various parts of *Ficus* species is presented in **Table 3**. Different parts of *Ficus* plants have been reported to showed antioxidant activity in terms of Trolox equivalent antioxidant capacity, ferric reducing antioxidant power, lipid reducing activity, inhibition of lipid peroxidation, and free radical scavenging capacity against 2,2-diphenyl picryl hydrazyl (DPPH) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals in a dose dependent vstronger antioxidant activity due to relatively higher concentration of phenolic components [30].


**141**

*Ficus* **species**

*Ficus carica* *Ficus carica*

*Ficus glomerata* *Ficus cordata* *Ficus pumila* L

*Ficus sur*

Bark Unripe fruit

*Ficus* 

Leaves

Acetone

2.60%, 9.80 mg

GAE/g DW

*craterostoma*

*Ficus religiosa* *Ficus deltoidea*

*Ficus glumosa*

*Ficus* 

Bark Leaves

Ethanol Hexane

Ethyl acetate

436 mg GAE/g

63.2 μg/ml

1.2 μg/ml

4.83 μg/ml

[71]

86.13%

86.76%

DW

*microcarpa*

Leaves

Acetone

2.60%,

19.24 mg

GAE/g DW

Fruit

Water

5.89 mg GAE/g

1.82 mmol FSE/g DE

IC50 = 111.20 μg/ml

1.01–1.04 mmol

TE/g DE

DW

Fruit

Methanol

55.9%

Water

489.4 mg

104.57 μmol FSE/mg DE

56.50 QE/mg DE

GAE/g DW

62.34 GAE/g

19.61 μmol FSE/mg DW

7.3 QE/mg DE

DW

Leaves

Ethanol

SC50 > 0.4 mmol/100 g DW

Leaves

Acetone

2.65%, 8.23 mg GAE/g DW

Root, Bark

Water

IC50: 1.62–47.50 μg/ml

IC50: 0.91–6.48 μg/

ml

86.13%

[72] [68] [73]

Fruit

Dichloromethane

N hexane

Leaves

Hexane, water

14.04%, 23.50 acetate/g DW

**Part**

**ES**

**TEAC\***

**FRAC** 7.9–16.1 mmol/kg FW

**DPPH-RSC** 11.42 mmol/100 g DW

6.48 mmol/100 g DW IC50: 0.02 mg/ml IC50: 1.64 mg/ml

[71]

**ABT-RSC**

**ILP**

**LRA**

**References** [52, 69, 70]

*Phytochemical Composition, Antioxidant Potential, and Medicinal Significance of* Ficus

[74]

[68]

93.91%

[75]

[76]

[68]

*DOI: http://dx.doi.org/10.5772/intechopen.86562*

*Modern Fruit Industry*


#### *Phytochemical Composition, Antioxidant Potential, and Medicinal Significance of* Ficus *DOI: http://dx.doi.org/10.5772/intechopen.86562*

*Modern Fruit Industry*

**140**

*Ficus* **species** *Ficus racemosa*

Stem Bark Roots

*Ficus virens* 

Leaves

Water

*sublanceolata*

*Ficus vasculosa*

*Ficus indica*

Mouse liver Chicken liver

> *Ficus callosa*

*Ficus palmate*

*Ficus* 

Roots

Acetone

*auriculata*

*Ficus virens*

Bark Leaves

> *Ficus oligodon*

*Ficus* 

*benghalensis*

*Ficus* 

Stem bark Stem bark Stem bark

Leaves

Acetone

2.32%, 4.73 mg

GAE/g DW

*Ficus* 

*caprefolia*

Hexane

Chloroform

Methanol

*auriculata*

Leaves Aerial roots

Methanol Acetone, Water

0.1–1.0 mg/ml

Acetone

Methanol

Water

Fruit

Methanol

Ethanol

Fruit

Methanol

0.08–0.33 mg/ml

77.6 mg AC/100 g FW

146.67 mg AC/100 g FW

0.1–0.45 mg/ml

0.06–0.32 mg/ml

0.04–0.22 mg/ml

IC50: 1.03 mg/ml

SC50 (74.00 μg/ml)

IC50: 2.54 mg/ml

71% 96.07% 84.088% 83.864%

42%

IC50: 0.86 mg/ml

6096.1 μmol/g DM

6182.7 μmol/g DM

41.40%

IC50: 0.48 mg/ml

146.9 mg CE/100 g

FW

IC50: 0.29 mg/ml

IC50: 0.25 mg/ml

41–83%

[51]

[51]

[65]

[51]

[61, 66]

[67]

[68]

IC50: 0.95 mg/ml

104.9 mg CE/100 g

FW

IC50: 0.35 mg/ml

577.09 mg

BH/100 g FW

729.45 mg

BH/100 g F W

41–83%

[51]

[63, 64]

Normal saline

Normal saline

Leaves

Methanol

Water

0.5–0.26 mg/ml

0.13–0.66 mg/ml

0.07–0.26 mg/ml

IC50: 0.69 mg/ml

IC50: 0.97 mg/ml

4.20–5.31 μmol

EC50:

313.3 μg/ml

EC50:

333.8 μg/ml

TE/g ep

IC50: 0.34 mg/ml

IC50: 0.23 mg/ml

83.30%

[51]

[51]

[55, 62]

Ethanol

Methanol

**Part**

**ES**

**TEAC\***

**FRAC**

**DPPH-RSC**

16.2%

79%

**ABT-RSC** 8615.3 mmol/g DM

10884.6 μmol/g DM

**ILP**

**LRA**

**References**

[61]


**143**

*Ficus* **species**

*Ficus sycomorus* *Ficus thonningii* *Ficus macrophylla*

Leaves

Ethanol *\*ES: extracting solvent, ABTS-RSC: azino-bis-tetrazolium sulfate radical scavenging capacity, DE: dry extract, DM: dry matter, DPPH-RSC: 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, DW:* 

*dry weight, FRAC: ferric-reducing antioxidant capacity, FSE: ferrous sulfate equivalent, FW: fresh weight, GAE: gallic acid equivalent, IC50: inhibitory concentration required for 50% inhibition, QE: quercetin* 

*equivalent, SC50: scavenging concentration for required for 50% scavenging, TEAC: trolox equivalent antioxidant capacity, TE: trolox equivalent, BH: butylated hydroxyanisole, FW: fruit weight, CE: catechin* 

*equivalents, ILP: inhibition of lipid peroxidation, LRA: lipid reducing ability.*

**Table 3.**

*Antioxidant potential of extracts from various parts of Ficus species.*

Leaves

Acetone

2.40%, 4.64 mg GAE/g DW

**Part** Leaves

Acetone, hexane and methanol

2.60%, 12.33 mg GAE/g DW

**ES**

**TEAC\***

**FRAC**

**DPPH-RSC** SC50 (79.50 μg/ml)

**ABT-RSC**

**ILP**

**LRA** 82.35%

[65, 68]

[68]

**References**

*Phytochemical Composition, Antioxidant Potential, and Medicinal Significance of* Ficus

*DOI: http://dx.doi.org/10.5772/intechopen.86562*

86.40%

[71]

#### *Modern Fruit Industry*

*Phytochemical Composition, Antioxidant Potential, and Medicinal Significance of* Ficus *DOI: http://dx.doi.org/10.5772/intechopen.86562*


*Modern Fruit Industry*

**142**

*Ficus* **species**

*Ficus* 

*cunninghamii*

*Ficus* 

Leaves

Ethanol Hexane

*mysorensis*

*Ficus* 

Fruit

Water organic

17.9 g GAE/g

DW

solvents

*microcarpa*

*Ficus lyrata*

Leaves

Ethanol Methanol

SC50 (8.27, 12.14 μg/

ml)

SC50 (38.37 mg/ml)

SC50 (61.67 μg/ml)

SC50 (60.22 μg/ml)

SC50 (81.62 μg/ml)

Warb

*Ficus nitida* L. *Ficus afzelii* G.

*Ficus decora*

Hort

*Ficus lutea*

*Ficus* 

Leaves

Acetone

*natalensis*

*Ficus polita* *Ficus religiosa*

Leaves

Acetone

Leaves

Acetone

Leaves

Acetone

3.70%,

56.85 mg

GAE/g DW

2.35%, 4.75 mg

GAE/g DW

3.15%, 8.04 mg

GAE/g DW

2.45%,5.40 mg

GAE/g DW

Pulp Leaves

Methanol

Dried leaves

Methanol Methanol

**Part** Leaves

Ethanol Hexane

**ES**

**TEAC\***

**FRAC**

**DPPH-RSC**

**ABT-RSC**

**ILP**

**LRA** 90.70% 88.97%

90.13% 94.38%

[22]

80.41%

[65]

[65]

[65]

[65]

[65]

[68]

[68]

[68]

[68]

[71]

[71]

**References**

*equivalent, SC50: scavenging concentration for required for 50% scavenging, TEAC: trolox equivalent antioxidant capacity, TE: trolox equivalent, BH: butylated hydroxyanisole, FW: fruit weight, CE: catechin equivalents, ILP: inhibition of lipid peroxidation, LRA: lipid reducing ability.*
