Effect of Storage Temperature on the Anti-Allergic Properties of Fig Tea

Abstract

The efficacy of fig tea derived from Ficus carica L. leaves in suppressing type I allergies is compromised when stored above ambient temperature, indicating temperature-dependent modifications in its bioactive constituents. This study aimed to identify these bioactive components by subjecting fig tea to various storage temperatures and subsequently quantifying their component compositions. The results revealed a significant decrease in disaccharide concentrations, specifically difructose anhydride, sucrose, and turanose, which correlated with the storage duration. These disaccharides demonstrated inhibitory effects in in vitro cellular assays, indicating their potential as bioactive agents in fig tea. In contrast, furocoumarin, another bioactive component, exhibited an increase in concentration proportional to the storage time. Notably, a reduction in the suppressive effect was not observed in fig cultivars devoid of furocoumarin in the storage experiments. These findings indicate the potential involvement of furocoumarin in the inhibition of the suppressive properties of fig tea under specific storage conditions.