Nutraceutical analysis of fig cv. Nezahualcóyotl dehydrated by osmo-convection

Authors

  • José Eduardo De la Sancha-Coria Colegio de Postgraduados-Campus Montecillo. Carretera México-Texcoco km 36.5, Montecillo, Texcoco, Estado de México. CP. 56264, Tel. 55 58045900
  • Yolanda Leticia Fernández-Pavía Colegio de Postgraduados-Campus Montecillo. Carretera México-Texcoco km 36.5, Montecillo, Texcoco, Estado de México. CP. 56264, Tel. 55 58045900
  • José Luis García-Cue Colegio de Postgraduados-Campus Montecillo. Carretera México-Texcoco km 36.5, Montecillo, Texcoco, Estado de México. CP. 56264, Tel. 55 58045900
  • María Teresa Beryl Colinas-León Departamento de Fitotecnia-Universidad Autónoma Chapingo. Carretera México-Texcoco km 38.5, Chapingo, Texcoco, México. CP. 56230. Tel. 595 9521542
  • Alfonso Muratalla-Lúa Colegio de Postgraduados-Campus Montecillo. Carretera México-Texcoco km 36.5, Montecillo, Texcoco, Estado de México. CP. 56264, Tel. 55 58045900

DOI:

https://doi.org/10.29312/remexca.v16i6.3794

Keywords:

Ficus carica L., bioactive compounds, cv. Nezahualcóyotl, osmosis

Abstract

This research aimed to analyze the nutraceutical properties of fig (Ficus Carica L.) cv. Nezahualcóyotl dehydrated by osmo-convection. Due to the limited information on this variety in Mexico, the impact of the dehydration method on the bioactive compounds of the fruit was evaluated. The study was conducted in Texcoco, State of Mexico in 2024, using 120 fig plants under organic production. Thirty-six fruits were randomly taken and subjected to osmotic dehydration with sucrose concentrations of 0, 40, 50 and 60%, followed by convective dehydration at temperatures of 50, 60 and 70 °C. A completely randomized design was established, where the data were analyzed through Anova, Duncan tests or Kruskal-Wallis non-parametric tests according to the nature of the variables. The results showed that figs osmotically dehydrated with sucrose concentrations of 40-50% and convective temperatures of 50-60 °C presented the highest retention of total phenols, reaching values of up to 1 652.96 mg tannins g-1 fresh weight. In addition, antioxidant capacity increased by 54% compared to fresh figs, whereas vitamin C underwent significant degradation at temperatures above 60 °C. These findings provide information on the Nezahualcóyotl fig variety and suggest that the combination of osmotic and convective dehydration is an effective strategy to conserve and enhance nutraceutical properties that can have an agro-industrial and commercial impact.

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Published

2025-09-15

How to Cite

De la Sancha-Coria, José Eduardo, Yolanda Leticia Fernández-Pavía, José Luis García-Cue, María Teresa Beryl Colinas-León, and Alfonso Muratalla-Lúa. 2025. “Nutraceutical Analysis of Fig Cv. Nezahualcóyotl Dehydrated by Osmo-Convection”. Revista Mexicana De Ciencias Agrícolas 16 (6). México, ME:e3794. https://doi.org/10.29312/remexca.v16i6.3794.

Issue

Vol. 16 No. 6 (2025)

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