Comparative analysis on phytonutrient properties of different fig varieties (Ficus spp.)

• Local fig varieties ( Ficus hispida and ficus racemosa ) showed higher phytochemical contents than mediterranean fig ( Ficus carica ). • Oven drying at 50–55 °C for 24 h preserved higher phytochemical levels compared to sun-drying. • Ficus racemosa exhibited the highest antioxidant activity among all fig varieties. • Oven dried figs demonstrated higher phytate and oxalate content across all samples. Figs are renowned for their rich array of bioactive compounds, offering significant nutritional and medicinal potential. This study compared the phytochemicals, antioxidants, and antinutrients content of Ficus racemosa and Ficus hispida with Ficus carica and assessed the effects of two drying methods, oven drying (50–55 °C for 24 h) and sun drying. Total phenolic (TPC) and flavonoid…