Claim · model-written summary
Dried fig leaves had 17.06% protein versus 4.14% in frozen leaves.
- Taxon
- figt0
- Organ / stage
- leavest0
- Treatment
- Dried leaves (DL)e0
- Outcome
- proteine0
- Direction
- highere0
- Value
- 17.06 %e0
- Qualifier
- 4.14 %e0
- Comparator
- frozen leaves (FL)e0
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleSetting
Verbatim
e0“Dried leaves (DL) exhibited higher protein (17.06 %) and carbohydrate (11.4 %), contents than the frozen leaves (FL) - 4.14 % and 5.93 %”
t0“fig leaves”
Title
Yulian Tumbarski; Teodora Yaneva; Albena Parzhanova; et al. Springer Link (Chiba Institute of Technology) 2026. doi:10.1051/bioconf/202623601021/pdf
Other claims from this paper (7)
- Intervention effect Dried fig leaves had 11.4% carbohydrate versus 5.93% in frozen leaves.
- Intervention effect Dried leaf extract had 24.53 mg GAE/g dw total polyphenols versus 1.80 in frozen extract.
- Intervention effect Dried leaf extract had 0.83 mg QE/g dw flavonoids versus 0.07 in frozen extract.
- Intervention effect Dried leaves had greater DPPH antioxidant activity, 183.81 versus 8.38.
- Intervention effect Dried leaves had greater FRAP antioxidant activity, 193.60 versus 13.81 mM TE/g dw.
- Intervention effect Dried leaf extract showed higher antimicrobial inhibition than frozen extract against the tested bacteria.
- Recommendation The authors recommend drying to preserve fig leaf bioactivity.