Resumen

SANCHA-CORIA, José Eduardo De la et al. Nutraceutical analysis of fig cv. Nezahualcóyotl dehydrated by osmo-convection. Rev. Mex. Cienc. Agríc [online]. 2025, vol.16, n.6, e3794.  Epub 15-Sep-2025. ISSN 2007-0934.  https://doi.org/10.29312/remexca.v16i6.3794.

This research aimed to analyze the nutraceutical properties of fig (Ficus Carica L.) cv. Nezahualcóyotl dehydrated by osmo-convection. Due to the limited information on this variety in Mexico, the impact of the dehydration method on the bioactive compounds of the fruit was evaluated. The study was conducted in Texcoco, State of Mexico in 2024, using 120 fig plants under organic production. Thirty-six fruits were randomly taken and subjected to osmotic dehydration with sucrose concentrations of 0, 40, 50 and 60%, followed by convective dehydration at temperatures of 50, 60 and 70 °C. A completely randomized design was established, where the data were analyzed through Anova, Duncan tests or Kruskal-Wallis non-parametric tests according to the nature of the variables. The results showed that figs osmotically dehydrated with sucrose concentrations of 40-50% and convective temperatures of 50-60 °C presented the highest retention of total phenols, reaching values of up to 1 652.96 mg tannins g-1 fresh weight. In addition, antioxidant capacity increased by 54% compared to fresh figs, whereas vitamin C underwent significant degradation at temperatures above 60 °C. These findings provide information on the Nezahualcóyotl fig variety and suggest that the combination of osmotic and convective dehydration is an effective strategy to conserve and enhance nutraceutical properties that can have an agro-industrial and commercial impact.

Palabras llave : Ficus carica L. bioactive compounds; cv. Nezahualcóyotl; osmosis..

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