The extraction of phenolic compounds from carob pulp was studied. The effects of solvent nature (acetone, ethanol, methanol and water), solvent concentration (40–100%), solid-to-solvent ratio (15/10 to 75/10 mg/ml), extraction time (60–120 min) and extraction temperature (25–90°C) were investigated. Total phenolic content and total flavonoid content were used for determination of phenolic compounds of carob pulp extract, whereas the antioxidant activity was assessed by measuring the free radical-scavenging activity and the ferric-reducing power. Experimental results showed that all examined parameters had statistically significant (p < 0.05) effects on phenolic compound extraction and antioxidant activities of extracts. The best extraction conditions were 70% acetone, 25 mg/10 ml, 90 min and 90°C with values of 3554 mgGAE/100 gDW, 1700 mgQE/100 gDW, 4032 mgAAE/100 gDW and 3929 mgAAE/100 gDW for the total phenolic content, the total flavonoid content, the free radical-scavenging activity and the ferric-reducing power, respectively. As a function of investigated extraction parameters, phenolic compound contents were positively correlated with antioxidant activities.

Fresh figs belong to a group of foods that perish rapidly. If they are not preservedcorrectly, their nutritional and high bioactive compounds could be easily lost in fewdays. The aim of this work is to extend shelf life of two rare Algerian fresh figcultivars: Abakour-aberkane and Tahayounte. Experiments were carried out bystudying the conservation effect under modified atmosphere packaging (MAP), eitherwith the presence or absence of ethylene absorbent (KMnO4). Physicochemicalparameters, bioactive compound contents (phenolic, flavonoid, anthocyanin,carotenoid, and ascorbic acid contents), and antioxidant activities (free radicalscavenging activity and ferrous ions chelating activity) were monitored at 5 and 10days of storage at 4°C. The use of MAP had allowed the extension of figs shelf lifeduring storage; with retarding the ripening process by recording a slight decrease inbioactive compounds and expressed a moderate antioxidant activities. In this regard,the application of the latter conservation modality can enhance the studied fresh figssale for a moderate period.