Applied Microbiology

Dried fig (Ficus carica L.) fruit is an important part of traditional Mediterranean Algerian diet since antiquity. The present study deals with the evaluation of the in vitro antimicrobial potential of four different extracts of two varieties (Azendjar and Taamriout) of dried figs (Ficus carica L.) by using the agar diffusion methods and minimum inhibitory concentration (MIC) determination. Moreover, the extracts were investigated for their phenolic content by using the HPLC-DAD-ESI/MS analyses. The results showed

that all extracts possessed more or less antimicrobial activity against the tested Gram positive and Gram negative bacteria. Candida albicans was the most susceptible microorganism to all extracts. Pronounced antimicrobial activity was observed by the methanolic extract of Taamriout variety (MIC values 32-128 mg/mL). Moreover, the results showed that the phenolic compounds and flavonoids were abundant in Azendjar variety. Obtained results highlights the importance of Algerian dried figs as a source of antimicrobial agents Therefore, the F. carica extracts have the potential to be developed into dietary supplements and nutraceuticals.