Effect of storage conditions on the physicochemical properties, polyphenolic content, and biological activities of fig leaves (

Fig tree leaves (Ficus carica L.) are a rich source of biologically active compounds and possess both nutritional value and therapeutic potential. This study compared the physicochemical properties, polyphenolic content, and biological activities of fig leaves processed and stored under different conditions: air-drying and freezing. Dried leaves (DL) exhibited higher protein (17.06 %) and carbohydrate (11.4 %), contents than the frozen leaves (FL) - 4.14 % and 5.93 %. DL extract exhibited higher contents of total polyphenols and flavonoids (24.53 mg GAE/g dw and 0.83 mg QE/g dw) than FL extract (1.80 mg GAE/g dw and 0.07 mg QE/g dw). DL showed greater antioxidant activity (DPPH: 183.81 vs. 8.38; FRAP: 193.60 vs. 13.81 mM TE/g dw). Antimicrobial tests revealed higher inhibitory activity (inhibition zones ≥ 12 mm) of DL extract against Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus cereus, Enterococcus faecalis, Micrococcus luteus, Salmonella enteritidis, Escherichia coli, Proteus vulgaris, Proteus mirabilis, and Pseudomonas aeruginosa, while FL extract was less active. Both dried and frozen fig leaves exhibited notable biological activities, with DL showing superior antioxidant and antimicrobial potential. Consequently, drying was the more suitable storage method, better preserving the bioactivity of fig leaves and enhancing their functional and therapeutic potential.