Extraction of Fig Seed Oil via Supercritical Fluid Technology and Analysis of Phenolic Compounds

Fig seed oil is attracting increasing attention in the functional food and dietary supplement sectors, thanks to its powerful antioxidant properties and rich phenolic content. However, due to the tiny physical structure of fig seeds, they pass through the digestive system unabsorbed during fruit consumption, making it difficult to fully utilize their high-value bioactive components.

In this study conducted on Ficus carica L. fig seeds cultivated in the Aydın region, fig seed oil was extracted using Supercritical Fluid Extraction (SFE)—an eco-friendly "green technology"—and its phenolic profile was comprehensively analyzed.

Key Findings and Details

High Oil Yield: Compared to conventional cold-pressing methods, extraction via Supercritical CO₂ technology achieved an oil yield of up to 21%, while the process utilizing a co-solvent (methanol) reached yield levels of up to 32%.

Rich Phenolic Profile: LC-MS/MS analysis revealed prominent phenolic compounds in the oil samples, including vanillin, ferulic acid, quercetin, kaempferol, verbascoside, luteolin 7-glucoside, hesperidin, and rosmarinic acid.

Impact of Co-Solvent Support: The addition of a co-solvent to the Supercritical CO₂ medium facilitated the recovery of specific compounds, such as 4-hydroxybenzoic acid, 3-hydroxybenzoic acid, and syringic acid.

Process Advantages: Operating within a closed-loop system, supercritical extraction prevents product oxidation, yielding high-value oil with superior purity and extended shelf life.

This study demonstrates that fig seeds—rather than being discarded as agricultural waste or by-products—can be transformed into a high-value raw material for the functional food and biotechnology sectors.

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