the contents of total anthocyanins and flavonoids in and pulp from commercial varieties of figs with differen colour (black,red, yellow and green) have been analysed by solomon et al. (2006) and then by duenes et al. (2008),which characterised qualitative and quantitative pigment composition of different commercial fig varieties, both in skin and in pulp. they detected fifteen anthocyanin pigments, most of them containing cyanidin as agly- cone and also pelargonidin derivatives were foud. rutinose and glucose were present as substituting sugars, as well as acylation with malonic acid. minor levels of peonididin 3-rutinose in pulp were also detected. in addition, they reported the detection of 5-carboxypyranocyanidin-3 rutinoside, a cyanidin 3- rutinose dimer and five condensed pigments containing c-c linked anthocyanins and flavanol (catechin and epicatechin) resides (duenas et al. 2008) (table 1. fig.2).