In this review, studies (n = 41) were searched in which the compounds and contents were determined for whole fig fruit, peel, leaves and pulp, the types of fig-based products were identified and their total phenols and antioxidant capacity as well as the potential uses of different extracts of fig parts were analyzed. There is a need to reduce the fruit’s environmental impacts (zero waste), and bioactive compounds from fig fruits present a high added value as functional ingredients. Focusing on fig by-products (peel, seeds, no-optimal fruits and leaves), individual compounds and/or extracts can increase the functional, nutritional and techno-functional properties of food products such as additives. A high number of phenolic compounds was found in whole fruit (n = 19), peel (n = 26), pulp (n = 24) and leaves (n = 42). Quercetin-3-O-rutioside was reported as the major individual phenolic compound in whole figs, while cyanidin-3-rutinoside, epicatechin and caftaric acid were the highest compounds in peel, pulp and leaves, respectively. A potential strategy could be the development of novel additives and/or ingredients for food industry from fig by-products. Therefore, the use and valorization of the waste material produced during fig processing should be further investigated.

中文翻译：

---

无花果果实、副产品和基础产品作为生物活性化合物的潜在来源：综述

在本综述中，检索了研究（n = 41），其中测定了整个无花果果实、果皮、叶子和果肉的化合物和含量，确定了无花果产品的类型及其总酚和抗氧化能力以及分析了无花果部分不同提取物的潜在用途。需要减少水果对环境的影响（零浪费），并且来自无花果果实的生物活性化合物作为功能成分具有很高的附加值。专注于无花果副产品（果皮、种子、非最佳果实和叶子）、单个化合物和/或提取物可以增加食品产品（如添加剂）的功能、营养和技术功能特性。在整个水果 ( n = 19)、果皮 (n = 26)、果肉 ( n = 24) 和叶子 ( n = 42)。据报道，槲皮素-3-O-芸香苷是整个无花果中主要的单个酚类化合物，而花青素-3-芸香苷、表儿茶素和咖啡酸分别是果皮、果肉和叶子中含量最高的化合物。一个潜在的策略可能是从无花果副产品中开发用于食品工业的新型添加剂和/或成分。因此，应进一步研究无花果加工过程中产生的废料的使用和价值。