Aim: The aim of the present study was the establishment of a process for the extraction
of phytochemicals from Ficus racemosa.
Background: Ficus racemosa is an underutilized crop containing numerous phytochemicals having
the potential to play a significant role in food and nutritional security. However, it has lower
consumer acceptability because of its taste and presence of fig wasps. In these situations, extraction
of the phytochemical from this crop is an alternate option for its efficient utilization in any food matrices.
Objective: The objective of the present study was to optimize the extraction technique for the extraction
of phytochemicals from dried Ficus racemosa powder.
Methods: Present study shows the method for extraction of phytochemicals from dried Ficus racemosa
powder using different variables, i.e. solid-to-liquid ratio (1:10-1:40), temperature (30-70°C),
time (30-120min) and pH (2.5-6.5).
Results: Maximum phytochemical activity was observed under optimized conditions, i.e. solid--
to-liquid ratio (1:15), temperature (59.99°C), time (30.01min.) and pH (3.50) with 0.834 desirability.
The optimized extract was analyzed using HPLC-DAD, which confirms the presence of ascorbic
acid, gallic acid, tannic acid, chlorogenic acid, ferulic acid, catechin, and quercetin.
Conclusion: It is concluded that Ficus racemosa can be successfully utilized for the extraction of