A COMPARISON OF PHYTOCHEMICALS AND ANTIOXIDANT POTENTIAL OF EDIBLE FICUS AURICULATA AND NON-EDIBLE FICUS RACEMOSE

Abstract

Ethnobotanically important plants possess a wide array of biologically active phytochemicals. Among these, phenolics, and flavonoids have shown notable pharmacological properties. The present study was conducted to compare contents of total flavonoids (TF) and total phenolics (TP) of two fig species namely Ficus racemose and Ficus auriculata. Ficus racemose is a non-edible fig whereas Ficus auriculata is a commonly consumed plant by locals. Additionally, reactive oxygen species (ROS) scavenging potential of the selected Ficus species was also estimated using the spectrophotometric method. Fresh fruit samples of selected Ficus species were collected from their native habitat in District Abbottabad. Half of the samples were shade-dried and extracted with 70% methanol. Antioxidant, TF, TP of the methanolic extracts were quantified using 2,2-diphenyl-1picrylhydrazyl (DPPH), aluminium chloride (AlCl3), and folin ciocalteau reagent  assays respectively. Results revealed that the phenolics were detected at all the selected wavelengths. 370 nm proved an optimal wavelength for quantification of total phenolics in Ficus species. Dried fruit of Ficus racemosa was recorded for the highest TPC. The same fruits showed the highest total flavonoid content at 517 nm. On the contrary, percent antioxidant activity was found highest in the fresh fruits of Ficus racemosa. The study gave a deeper insight into the phytochemicals and antioxidant potential of two Ficus species which can further be exploited to get maximum ethnobotanical benefits.