Effect of High Hydrostatic Pressures on Antioxidant Properties of Mexican Fig (Ficus Carica L.) Paste

Nowadays, there is a general trend to increase fresh fruit consumption mainly due to their health properties. Different studies have demonstrated that figs are an important source of minerals and vitamins such as iron, calcium, potassium, thiamin and riboflavin [4]. Figs are free of sodium, fat and cholesterol; contain at least 17 amino acids and high concentrations of aspartic and glutamic acid [5,6]. They also possess relatively high fiber content (5.8%, w/w), which more than 28% is soluble, and can help to lose weight and to control blood sugar and cholesterol [7]. Dehydrated figs have the highest concentration of polyphenols when compared to regular fruits and generally consumed beverages [5]. For all these characteristics, figs are really considered as functional foods [8].