Antioxidant Potential and Flavonoid Marker Detection in Two Ficus carica Linn. Varieties

Background: Studying the antioxidant properties of various plants used in alternative medicine can support evidence-based medicine practice. Objectives: This investigation delves into the chemical composition and antioxidant differences of two varieties of Ficus carica Linn., red (R) and yellow (Y), cultivated in Malaysia. Materials and Methods: The leaves were air-dried in shade at room temperature and pulverized into fine powder. Qualitative and quantitative analyses of ethanolic leaf extracts were carried out to observe the phytochemical profiles of the extracts derived from the maceration technique. Utilizing thin-layer chromatography and high-performance liquid chromatography (HPLC), rutin and quercetin were identified, with quercetin identified as the predominant marker. Quantification assays of leaf extracts for both varieties revealed differing phenolic and flavonoid contents. Antioxidant assays, namely, ferric ion-reducing antioxidant power, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, affirmed the antioxidant activity of both varieties. Results: Notably, the red variety produced a 23.26% extraction yield, while the yellow counterpart yielded 20.45%, indicating a variance in extraction efficiency. The phenolic compounds and flavonoids, identified through phytochemical screening, denote their potential health benefits. The yellow variety exhibited higher phenolic levels (0.1216 ± 0.014 GAE mg/5 mg), and the red variety possessed elevated flavonoid content (0.189 ± 0.021 QE mg/5 mg), with the yellow variety demonstrating superior efficacy. Conclusion: These findings emphasize the significance of extraction methodologies and variety selection in optimizing the antioxidant potential of F. carica L. extracts, offering promising prospects for their integration into health-focused functional food products.