Planta Med 2010; 76 - P336
DOI: 10.1055/s-0030-1264634

Further insights into Ficus carica latex metabolome

A Oliveira 1, L Silva 1, P Guedes de Pinho 2, P Valentão 1, B Silva 3, J Pereira 4, P Andrade 1
  • 1REQUIMTE/Department of Pharmacognosy, Faculty of Pharmacy of Porto University, Rua Aníbal Cunha, 164, 4050 Porto, Portugal
  • 2REQUIMTE/Department of Toxicology, Faculty of Pharmacy, Porto University, Rua Aníbal Cunha, 164, 4050 Porto, Portugal
  • 3REQUIMTE/Department of Pharmacognosy, Faculty of Pharmacy, Porto University and CEBIMED/Research Group on Toxicology and Phytochemistry, Faculty of Health Sciences, Fernando Pessoa University, Rua Aníbal Cunha, 164, 4050 Porto, Portugal
  • 4CIMO/Escola Superior Agrária, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Apartado 1172, 5301 Bragança, Portugal

Ficus carica products are widely used both as food and as medicine in the Middle East. All Ficus species possess latex-like material within their vasculatures, affording protection and self-healing from physical attacks. F. carica latex has been traditionally used in the treatment of gout, ulcers and warts, among other situations, given its proteolytic and keratolytic effects, associated to its viscosity [1]. In this work fatty acids and phytosterols profiles were established. Combined fatty acids were hydrolyzed and all free compounds were derived to their methyl ester forms, prior to GC-MS analysis. Fourteen compounds were determined, being saturated fatty acids, namely arachidic, palmitic and behenic acids, the ones present in highest contents. Phytosterols profile of saponified sample was characterized by HPLC-DAD, which allowed the determination of seven compounds. β-Sitosterol, lupeol and lanosterol were the major phytosterols. This study provides further knowledge to the richness of latex metabolome, namely in bioactive compounds.

Acknowledgements: Fundação para a Ciência e a Tecnologia, Andreia P. Oliveira (SFRH/BD/47620/2008). Fundação Calouste Gulbenkian, Branca M. Silva.

References: 1. Oliveira, A.P. et al (2010)J. Agric. Food Chem. 58: 3393–3398.