Abstract Fig ( Ficus carica L.), belonging to the Moraceae family, is one of the fruits widely consumed in the Mediterranean diet and is associated with beneficial health effects by contributing to the prevention of pathophysiological conditions related to chronic diseases. These health‐promoting properties are mainly attributed to its rich content of antioxidant compounds, particularly phenolics. Owing to the highly perishable nature of fresh figs and their short postharvest shelf life, they are extensively processed into various value‐added products. However, this processing generates substantial amounts of fig by‐products at the industrial scale, and inadequate disposal of these residues may lead to environmental concerns. On the other hand, fig by‐products represent a valuable source of antioxidant compounds. Both conventional and emerging extraction techniques are employed for the recovery of antioxidants, among which ultrasound‐assisted extraction has gained increasing attention as a green technology due to its rapid processing, high efficiency, and environmental compatibility. Moreover, the toxic and volatile nature of conventional organic solvents poses environmental and health risks, prompting the development of natural deep eutectic solvents (NADES) as sustainable alternatives for extraction processes. NADES have demonstrated promising performance in the recovery of antioxidant compounds, particularly from food industry by‐products. In this study, antioxidants were extracted from two different industrial fig by‐products (yellow and purple fig residues) using a green and innovative approach combining ultrasound‐assisted extraction with NADES. Eight different NADES formulations were evaluated and their extraction performances were compared with those obtained using ethanol extracts. The results indicated that choline chloride:lactic acid (1:2) and choline chloride:glycerol (1:2) were the most effective NADES systems in terms of antioxidant recovery.
OKUR et al. (2026) studied this question.