Zeina Dried Figs Turkish Lerida Variety (1Kg) - Naturally Gluten Free and Vegan Approved High Fibre Healthy Snack

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And we wanted to enjoy the figs in their raw state. Experimenting with cooking them can be saved for another time. Turkish figs are famous because Fig Tree is a native plant to Turkey. Fig has been cultivated in Turkey since ancient times.

LC-MS/MS was conducted with a Sciex QTRAP® 5500 triple quadruple MS/MS (Sciex, Foster City, CA, USA) coupled with an Agilent 1290 binary UHPLC (Agilent Technologies, Waldbronn, Germany). The chromatographic conditions were strictly followed as described elsewhere (Sulyok et al. 2020). Quantification We use it in lots of dishes. It goes well with menemen and is the meaty ingredient used in paçanga böreği. Turkish dried figs, on the other hand, are more natural besides being tasty. For these reasons, Turkish figs are demanded all around the globe. However, this doesn’t mean that eating figs or drinking fig leaf tea will exert the same effects. Test-tube studies offer a promising starting point, but human studies are needed to assess how ingesting figs or fig leaves affects cancer growth. May promote healthy skin Brown Turkey figs ( Ficus carica ‘Brown Turkey’) are sweet, delicious fruits that have rusty red to purplish skin and richly toned pink flesh. The trees are suited for a Mediterranean climate and produce prolifically, which in some areas makes them invasive. Brown turkey fig trees are quite commonly available, as they have a zone tolerance of USDA 7 to 11. Even gardeners with relatively short growing seasons should be able to harvest some of the candy-like fruits.

Jajic I, Dudaš T, Saša Krstovic S, Krska R, Sulyok M, Bagi F, Zagorka Savic Z, Darko Guljaš D, Stankov A (2019) Emerging Fusarium mycotoxins fusaproliferin, beauvericin, enniatins, and moniliformin in Serbian maize. Toxins 11:357. https://doi.org/10.3390/toxins11060357 RHS A-Z encyclopedia of garden plants. United Kingdom: Dorling Kindersley. 2008. p.1136. ISBN 978-1-4053-3296-5.

Kislev, M. E.; Hartmann, A.; Bar-Yosef, O. (2006a). "Early Domesticated Fig in the Jordan Valley". Science. Washington, DC: American Association for the Advancement of Science. 312 (5778): 1372–1374. Bibcode: 2006Sci...312.1372K. doi: 10.1126/science.1125910. PMID 16741119. S2CID 42150441. EC-European Commission (2006b) Commission Regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Off J Eur Union, L364/5–24 When pruning figs, bear in mind that the sap is an irritant, so wear protective gloves and start pruning from the base of the plant and work upwards, to avoid any drips. Basegmez HIO, Heperkan D (2015) Aflatoxin, cyclopiazonic acid and beta-nitropropionic acid production by Aspergillus section Flavi from dried figs grown in Turkey. Qual Assur Saf Crops Foods 7:477–485 Kojic acid is notable with respect to the large quantities that have been found in dried figs with increasing levels consistent with the extent of fungal contamination. Kojic acid is an organic acid and is a secondary metabolite produced by several species of Aspergillus such as A. oryzae, A. tamarri, A. parasiticus, and A. flavus (Rosfarizan et al. 2010). The quantification of kojic acid eluting as a broad peak early in the ion chromatogram was achieved in LC-MS/MS although the sensitivity was poor (LOD = 20 μg/kg) but amounts present were very high. Kojic acid was detected in all individual figs with levels of a few hundred μg/kg in figs categorized as being uncontaminated or with low contamination through to intensely fluorescent figs having substantial levels with a maximum of 3750 mg/kg in one fig (number I-71-18) equating to 0.375% kojic acid by weight. The full data set for levels of kojic acid can be found in Table S2. The bright greenish-yellow fluorescence on the surface of dried has been suggested to be due both to kojic acid and to a fluorescent compound produced by peroxidase in the plant (Doster and Michailides 1998; Hruska et al. 2014). Therefore, fungi other than those which are aflatoxigenic which produce kojic acid may also show fluorescence. The fact that fluorescence is not exclusively correlated with aflatoxins has the benefit from a food safety perspective that figs which do not contain significant aflatoxin B 1, but do contain other toxins such as NPA, OTA, or TeA, would nevertheless still be rejected after hand-sorting under UV light.Besides differences in Turkish native fig varieties, the main difference between Turkish figs and regular figs is how they are dried.

Veberic R, Colaric M, Stampar F (2008). "Phenolic acids and flavonoids of fig fruit (Ficus carica L.) in the northern Mediterranean region". Food Chemistry. 106 (1): 153–157. doi: 10.1016/j.foodchem.2007.05.061. IARC- International Agency for Research on Cancer (1987) Monographs on the evaluation of the carcinogenic risks to humans. Overall evaluations of carcinogenicity: an updating of IARC Monographs 1987, 1 -42, Suppl 7, 449 pp Intermediate (or San Pedro) figs set an unpollinated breba crop but need pollination for the later main crop. Examples are Lampeira, King, and San Pedro. To sustain this demand, measures are taken to ensure the quality of Turkish dried figs. In recent decades, the traditional drying technique has been further enhanced by modern technology. Figs also contain small amounts of a wide variety of nutrients, but they’re particularly rich in copper and vitamin B6.Ficus carica is a gynodioecious, deciduous tree or large shrub that grows up to 7–10m (23–33ft) tall, with smooth white bark. Its fragrant leaves are 4 + 1⁄ 2–10in) long and 10–18cm (4–7in) wide, and are deeply lobed (three or five lobes). a b Santos, Fernanda (February 15, 2010). "Winter Coats No Longer the Fashion for Fig Trees". The New York Times . Retrieved April 9, 2018. Moretti A, Ferracane L, Somma S, Ricci V, Mulè G, Susca A, Ritieni A, Logrieco AF (2010) Identification, mycotoxin risk and pathogenicity of Fusarium species associated with fig endosepsis in Apulia, Italy. Food Addit Contam. 27:718–728 Table 1 shows the results for some selected mycotoxins found in individual figs from the 2017 and 2018 harvests for which a full data set can be found in supporting information Table S2. In addition to aflatoxins, these twelve other metabolites have been selected in terms of having been reported more widely in other matrices and were also found to be present in multiple figs in different categories. Fresh figs are rich in nutrients while being relatively low in calories, making them a great addition to a healthy diet.