At present food, nutraceuticals, and pharmaceutical industries desperately searching for new natural compounds with interesting therapeutic potentials from numerous sources. However, there are lots of plants having pharmaceutical benefits but Aloe vera is probably the most applied medicinal plant worldwide since biblical times. Aloe vera is a perennial succulent plant known as the “miracle plant” belonging to the family Liliaceae, commonly known as ghee kwar. It is the most extensively used variety in commercial products because of its therapeutic properties. Aloe vera informed to be contained as much as 75 nutrients, with 200 active components including lignin, anthraquinones, sugar, minerals, saponins, enzymes, vitamins, amino acids, and salicylic acid. Biologically active compounds extracted from aloe vera had been reported to possess several pharmacologic characteristics, specifically to promote healing of the wound, burn, and frostbite, along with antioxidant, laxative, anti-inflammatory, antifungal, antiviral, antibacterial, antitumor, hypoglycemic, gastroprotective antitumor properties. However, on the other side isolated bioactive components such as anthraquinones, phytosterols and saponins are extensively using in nutraceuticals and pharmaceutical products to cure many health ailments. Antioxidant activity is possessed by anthraquinones that are involved in free radical scavenging activity during the inflammatory response and prevent cell necrosis.

Ficus carica, (fig) one of the oldest plants cultivated on the earth, is rich in phytochemicals including organic acids, anthocyanins, phenolics, and phytosterols. Thus, the present research was carried out to explore the phytochemical composition of fig fruit extracts (prepared with 100% water and 70% ethanol) including, alkaloids, anthocyanins, flavonoids, and phenolic compounds along with HPLC characterization of flavonoids and phenolics. However, the prepared extract was also analyzed for its antioxidative capacity through ABTS, DPPH, FRAP, and H₂O₂. Extracts prepared with 70% ethanol have better total alkaloids, flavonoids, and phenolics concentration, whereas 100% aqueous extract was more efficient to extract total anthocyanins. HPLC quantification of flavonoids and phenolics showed fig fruit is a good amount of catechin (ranged from 20.89 to 23.97 mg/100g), flavanone (ranged from 8.79 to 12.49 mg/100g), and gallic acid (ranged from 32.52 to 33.350 mg/100g). Likewise, the extract having higher phytochemical concentration exhibited higher antioxidant activity. Conclusively, the results depict nutritional composition as a function of genetic makeup and ecological conditions. The current study suggests that commercially available fig (especially Afghani) and its ethanolic extract possess substantial phytochemical compounds having antioxidant potential. Thus, fig may act as a functional food or nutraceutical ingredient having the potential to alleviate oxidative stress-mediated diseases.