Phenolic Profiling, Antioxidants, Multivariate, and Enzyme Inhibitory Properties of Wild Himalayan Fig (Ficus palmata Forssk.): A Potential Candidate for Designing Innovative Nutraceuticals and Related Products

Abstract

Wild Himalayan fig (F. palmata Forssk.) is of remarkable medicinal and cultural importance in the Himalayan region. Its fruits are consumed widely, and various components of the species are used in folk medicine. Very limited knowledge is available about the phytochemistry and biological activities of this species. Therefore, here we investigate the fruit of the F. palmata using different extraction methods for their comparative phytochemical and biological activities. Antioxidant and enzyme inhibitory activities using various in vitro assays along with detailed chemical profiling using ultra-high-performance liquid chromatography – electrospray ionization – mass spectrometry. In addition to aliphatic and aromatic carboxylic acids, several flavonoids are present in the extracts. These include C-and O-substituted derivatives of sugar and their aglycones. The results of biological activities showed potential antioxidant and enzyme inhibitory effect by F. palmata fruit. In conclusion, the fruit contains a substantial number of bioactive compounds and may be recommended for the designing novel nutraceutical and related products.

Keywords:

• Antioxidant activity
• enzyme inhibitors
• flavonoids
• Himalayan fig
• ultra-high-performance liquid chromatography-electrospray ionization-mass spectrometry (HPLC-MS)

Disclosure statement

The authors declare no conflicts of interest.