Yemis, OktayBakkalbasi, EmreArtik, Nevzat2025-05-102025-05-1020120950-54231365-262110.1111/j.1365-2621.2012.03025.x2-s2.0-84863998543https://doi.org/10.1111/j.1365-2621.2012.03025.xhttps://hdl.handle.net/20.500.14720/1505Yemis, Oktay/0000-0002-7461-5185In this study, anthocyanins in three fresh fig varieties (Ficus carica L.) cultivated in Turkey were characterised and quantified by HPLC/DAD and HPLC/MS. In addition, the carotenoid composition of Sarilop and Sarizeybek, yellow fig varieties, was determined, and then the ripening- and drying-related changes in carotenoids and surface colour of figs were monitored during conventional sun-drying. Four different anthocyanins, cyanidin-3-glucoside, cyanidin-3,5-diglucoside, cyanidin-3-rutinoside (major anthocyanin) and pelargonidin-3-glucoside, were identified in samples. Lutein, zeaxanthin, beta-cryptoxanthin and beta-carotene were carotenoids in yellow fig varieties. Approximately 80% of carotenoid compounds in yellow fig varieties degraded at the end of drying (i.e. seventh day). L (lightness), a (redness and greenness) and b (yellowness and blueness) colour parameters were measured by Hunter Lab system. Great changes in carotenoid composition and surface colour were observed at ripening stage on tree. A significant reduction in L and b values that refers to browning in figs was made in the first 3 days of drying process.eninfo:eu-repo/semantics/closedAccessAnthocyaninsCarotenoidsColourFicus Carica LFigSun-DryingArticle478Q2Q217101719WOS:000306407200019