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Comparative Study on the Chemical Composition of Syrian Sumac ( Rhus coriaria L.) and Chinese Sumac ( Rhus typhina L.) Fruits

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Rima Kossah
Consolate Nsabimana
Consolate Nsabimana
Zhao Jianxin
Zhao Jianxin
Zhao Jianxin
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Chen Haiqin
Chen Haiqin
Chen Haiqin
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In this article, two different sumac species, namely Syrian sumac ( Rhus coriaria L.) and Chinese sumac ( Rhus typhina L.) were investigated in order to determine and compare the chemical compositions of their fruits. The proximate analysis revealed a significant difference (p<0.05) between the two sumac species, with Chinese sumac exhibiting higher contents in ash, protein, fat and fiber. Gas Chromatography (GC) revealed that Chinese sumac contains higher percentage of total unsaturated fatty acids than that of Syrian sumac, with oleic and linoleic acids being predominant. The amounts of potassium and calcium were found to be higher in the fruit of Syrian sumac than in that of Chinese sumac. However, both sumac fruits exhibited also appreciable quantities of magnesium, phosphorous, sodium and iron. Syrian sumac contained much more vitamins than that of Chinese sumac, which in contrast exhibited higher amounts of essential and non-essential amino acids than that of Syrian sumac. High-Performance Liquid Chromatography (HPLC) indicated that Syrian sumac contains higher concentrations of organic acids than Chinese sumac and malic acid is the most abundant. Results from this study suggested that both Syrian and Chinese sumac fruits are potential sources of food ingredients and/or additives.
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Pakistan Journal of Nutrition 8 (10): 1570-1574, 2009
ISSN 1680-5194
© Asian Network for Scientific Information, 2009
1570
Comparative Study on the Chemical Composition of Syrian Sumac
(Rhus coriaria L.) and Chinese Sumac (Rhus typhina L.) Fruits
Rima Kossah, Consolate Nsabimana, Jianxin Zhao, Haiqin Chen, Fengwei Tian, Hao Zhang and Wei Chen
State Key Laboratory of Food Science and Technology, Jiangnan University,
1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
Abstract: In this article, two different sumac species, namely Syrian sumac (Rhus coriaria L.) and Chinese
sumac (Rhus typhina L.) were investigated in order to determine and compare the chemical compositions
of their fruits. The proximate analysis revealed a significant difference (p<0.05) between the two sumac
species, with Chinese sumac exhibiting higher contents in ash, protein, fat and fiber. Gas Chromatography
(GC) revealed that Chinese sumac contains higher percentage of total unsaturated fatty acids than that of
Syrian sumac, with oleic and linoleic acids being predominant. The amounts of potassium and calcium were
found to be higher in the fruit of Syrian sumac than in that of Chinese sumac. However, both sumac fruits
exhibited also appreciable quantities of magnesium, phosphorous, sodium and iron. Syrian sumac
contained much more vitamins than that of Chinese sumac, which in contrast exhibited higher amounts of
essential and non-essential amino acids than that of Syrian sumac. High-Performance Liquid
Chromatography (HPLC) indicated that Syrian sumac contains higher concentrations of organic acids than
Chinese sumac and malic acid is the most abundant. Results from this study suggested that both Syrian
and Chinese sumac fruits are potential sources of food ingredients and/or additives.
Key words: Chemical composition, Rhus coriaria, Rhus typhina, sumac fruit
INTRODUCTION
The Anacardiaceae (or sumac family) consists of trees,
shrubs, or woody vines belonging mainly to the genus
Rhus, with about 250 species, which occur mostly in the
tropics and subtropics but also into the temperate areas
of the world (Encyclopedia Britannica, 2008). The sumac
name is derived from “sumaga”, meaning red in Syriac
(Wetherilt and Pala, 1994). They have stems with milky
or resinous juice; simple or compound leaves; small
flowers, with parts in fours or sixes and small dry, one-
seeded, often hairy, sometimes highly colored fruits,
usually in dense clusters.
Syrian sumac (Rhus coriaria L.) is famously used in the
Mediterranean region and Middle East as a spice, sauce
and drink. The spice, produced by grinding dried fruitsMATERIALS AND METHODS
with salt, is used as a condiment and sprinkled overPlant materials: Mature and dry fruits of Syrian sumac
fish, chicken, grilled meat and the salad often(Rhus coriaria L.) and Chinese sumac (Rhus typhina L.)
accompanying these dishes (Shelef, 1983). The fruitswere collected in autumn from Latakia (Syria) and
have been reported to possess antimicrobial andLanzhou (China), respectively. Before chemical analysis,
antioxidant activities (Nasar-Abbas and Halkman, 2004;the fruits were ground into powder using a household
Fazeli et al., 2007; Kosar et al., 2007; Özcan, 2003). Inflourmill (Tianjin, China) and stored at 5C for further
addition, they are also used as a remedy for reducinguse.
fever, diarrhea, dermatitis and stomach diseases
(Brunke et al., 1993). Proximate composition: Sumac fruit samples were
Chinese sumac (Rhus typhina L.), indigenous to theanalyzed for moisture, ash, crude protein, fat and fiber
Eastern area of North America, is now extensivelycontents using the methods described by AOAC (1990)
cultivated in China's North, Northwest and many otherand results were expressed on a dry weight basis.
regions such as Lanzhou, Beijing, Hebei, Shanxi, where
it is usually called “huojushu”. This species can growFatty acids: Fatty acids were converted into their methyl
under a wide array of conditions, but is most often found esters (FAME) according to the method of Hartman and
in dry and poor soil on which other plants cannot survive.
In North America, the fruits are used to make a beverage
termed “sumac-ade” or “Indian lemonade” or “rhus juice”
(Peterson, 1977). The plant serves also as a traditional
medicine, which has pharmacological functions such as
antihaemorrhoidal, antiseptic, blood purifier, diuretic,
stomachic and tonic (Foster and Duke, 1990; Moerman,
1998).
Up to now, no reports exist on the nutritional properties
of either Syrian sumac or Chinese sumac. The aim of
this study was to determine and compare the chemical
compositions of both sumac species with regard to their
extensive utilization in the food industry.
o
Pak. J. Nutr., 8 (10): 1570-1574, 2009
1571
Lago (1973) with some modifications. A gassodium acetate buffer, pH 7.2, containing 0.018%
chromatography system (GC-2010, Shimadzu, Japan)triethylamine and 0.3% tetrahydrofuran and (b) 100 mM
equipped with a flame ionization detector was used; 0.5sodium acetate buffer, pH 7.2 containing 40%
µl of FAME sample were injected and separation wasacetonitrile and 40% methanol, both of HPLC grades.
carried out on a capillary column (CP-WAX 52 CB; 30 m Double pre-derivatization of the amino acids was
x 0.32 mm x 0.50 µm). The carrier gas was nitrogen and achieved by reacting with Orthophtaldialdehyde (OPA),
the column flow rate was 2.5 ml/min. The ovenexcept for proline which was derivatized with 9-
temperature was held initially at 180 C for 1 min,fluorenylmethyl chloroformate (FMOC). The carrier gas
o
increased by 3C/min up to 220 C and then maintainedwas maintained at a flow rate of 1.0 ml/min in a gradient
o o
at 220 C for 20 min. The temperatures of the injectionof buffer a to buffer b. The identification of the amino
o
port and detector were 250 C and 260 C, respectively.acids in the samples was carried out by comparing their
o o
FAME samples were identified by matching theirretention times with those of the standards from Sigma.
retention time data with those of standards from Sigma.
The percentage of each fatty acid was calculated fromOrganic acids: Organic acids (malic, citric, tartaric and
the ratio of individual peak area to total definable peakfumaric) were determined according to the method
area. described by Usenik et al. (2008). Sumac fruit samples
Minerals: For the analysis of mineral elements such asand left at room temperature for 30 min. The mixture was
potassium, magnesium, calcium, phosphorous, iron,centrifuged at 12,000 g for 7 min at 10 C (Eppendorf
zinc, copper, sodium and manganese, samples were 5810 R centrifuge, Hamburg, Germany). The
digested with pure HNO in a microwave oven (MARS,supernatant was filtered through a 0.45 µm cellulose
3
CEM, USA). The oven temperature was initially set andester filter and transferred into a vial.
held at 100 C for 5 min, then increased and held atOrganic acids were analyzed with HPLC system (Agilent
o
150C for 10 min and finally increased and maintained1100, USA), using a diamonsil column C (4.6 x 250
o
at 170 C for 10 min. The concentration of each elementmm) and a UV detector set at 210 nm and were
o
was determined with an atomic absorption spectrometer identified by their retention time characteristics. The
(Spectra AA 220, VARIAN, USA). concentrations were expressed as mg per kg dry weight.
Vitamins: Vitamins were analyzed using the methodStatistical analysis: Results were subjected to the
described by Erbas et al. (2005) with slight modification. analysis of variance (ANOVA) using the SAS System for
Three grams of sample were mixed with 5 ml n-hexaneWindows, Version 8.0. Duncan’s multiple-range test
and 20 ml HPLC grade water. The mixture was firstwas used to compare means at a significance level of
homogenized by vortex and then centrifuged at 12,0005%.
rpm for 30 min. The aqueous phase was filtered through
filter paper and 0.45 µm membrane filter sequentially.
The supernatant (10 µl) was injected into HPLC system
(Agilent 1100 Technologies, USA) equipped with a UV-
Vis detector, which was set to 260 nm in absorbance
mode. Peaks were verified by adding the standard
vitamins to samples and individual peak area was
calculated according to the peak area of corresponding
standard vitamin. Results were calculated on a dry
weight basis.
Amino acids: Amino acids were determined following
the method described by He and Xia (2007). The
hydrolysis was carried out with 6M HCl at 110 C for 24 h,
o
except for tryptophan analysis, using 6M NaOH
separately, in vacuum hydrolysis tubes. Filtered
hydrolyzate was dried in a vacuum desiccator and
redissolved in 0.1 M HCl containing sarcosine and
norvaline as internal standards. One microliter of the
solution was injected directly into an amino acid analyzer
(Agilent 1100, USA) with reverse phase column (4 x 125
mm) C at 40 C, a UV detector at 338 nm and a
18 o
fluorescence detector at 450 nm, using (a) 20 mM
(10 g) were dissolved with 50 ml of HPLC grade water
o
18
RESULTS AND DISCUSSION
Proximate composition: The proximate composition of
Syrian and Chinese sumac fruits is presented in Table
1. A significant difference (p<0.05) was found between
the two sumac species, with Chinese sumac showing
higher contents in protein, fat, fiber and ash (4.31, 11.56,
32.90 and 5.37%, respectively). However, the fiber and
fat contents exhibited by Syrian sumac were higher than
those reported by Özcan and Haciseferogullari (2004)
and Akinci et al. (2004) on Rhus coriaria and Juniperus
drupacea, respectively. Results showed that both sumac
species can be considered as potential sources of
dietary fiber which is helpful in alleviating gastro-
intestinal disorders.
Fatty acid composition: The fatty acid composition of
Syrian and Chinese sumac fruits is given in Table 2.
Most of the fatty acids were unsaturated and saturated
fatty acids (mainly palmitic acid) contributed little to the
total fatty acids. In both plant materials, the percentage
of total unsaturated fatty acids was higher than that of
total saturated fatty acids. Moreover, Syrian and Chinese
Pak. J. Nutr., 8 (10): 1570-1574, 2009
1572
Table 1: Proximate composition of Syrian and Chinese sumacTable 3: Mineral elements of Syrian and Chinese sumac fruits
fruits (%, dry weight)
Syrian Chinese
Components sumac sumac
Moisture 11.80±0.53 6.64±0.03
a b
Protein 2.47±0.12 4.31±0.27
b a
Fat 7.51±0.44 11.56±0.66
b a
Fiber 22.15±0.14 32.90±0.89
b a
Ash 2.66±0.33 5.37±0.14
b a
Data are means of three determinations±SD. Means with different
superscripts within the same row are significantly different (p<0.05)
Table 2: Fatty acid composition of Syrian and Chinese sumac
fruits (% total fatty acids)
Syrian Chinese
Fatty acid sumac sumac
Myristic acid (C )0.36±0.07 0.19±0.05
14:0 a b
Palmitic acid (C )27.41±0.55 16.28±0.16
16:0 a b
Palmitoleic acid (C )0.68±0.23 2.11±0.10
16:1 b a
Stearic acid (C )2.92±0.37 2.60±0.13
18:0 a a
Oleic acid (C )36.95±0.28 52.31±0.10
18:1 b a
Linoleic acid (C )30.38±0.54 25.57±0.20
18:2 a b
Linolenic acid (C )1.27±0.15 0.94±0.16
18:3 a a
TUFA 69.28±1.20 80.93±0.56
TSFA 30.69±0.99 19.07±0.32
TUFA = Total Unsaturated Fatty Acids, TSFA = Total Saturated
Fatty Acids. Data are means of three determinations ± SD. Means
with different superscripts within the same row are significantly
different (p<0.05)
sumac fruits differed significantly (p<0.05) with regard to
their composition in fatty acids. Indeed, the total amount
of unsaturated fatty acids (80.93%) in Chinese sumac
was higher than that found in Syrian sumac (69.28%).
The levels of total unsaturated fatty acids exhibited by
sumac species growing in Syria and China are
comparable with those reported by Dogan and Akgül
(2005) on sumac growing in Turkey. Results indicated
that either Syrian or Chinese sumac can be good
sources of unsaturated fatty acids.
Mineral elements: The content in minerals of Syrian and group including B , B , B and B are the most important
Chinese sumac fruits are shown in Table 3. In both(Moreno and Salvado, 2000). The amount of pyridoxine
sumac species, potassium was the most abundantin Syrian sumac was found to be higher than those
mineral, followed by calcium. However, the amounts ofobserved for spices such as chili, cayenne, paprika and
potassium and calcium in Syrian sumac weregarlic (Leonard et al., 2001). Moreover, both sumac
significantly (p<0.05) higher than those in Chinesespecies contained other vitamins, including
sumac. On the other hand, the contents in phosphorous, cyanocobalamin, nicotinamide and biotin in
magnesium and sodium of Chinese sumac wereconsiderable quantities. In general, the amount of
significantly (p<0.05) higher than those of Syrian sumac. vitamins detected in Syrian sumac was significantly
Many dietary essential minerals, such as iron, zinc,(p<0.05) higher than that in Chinese sumac.
copper and manganese were found in both sumac
species. Moreover, copper and zinc contents in SyrianAmino acid profile: The amino acid profile of protein in
sumac were significantly (p<0.05) higher than those inSyrian and Chinese sumac fruits is given in Table 5.
Chinese sumac. Nevertheless, the concentrations ofBoth sumac species were found to contain eighteen
iron, zinc and copper exhibited by sumac growing eitheramino acids including eight essential amino acids
in Syria or in China seemed to be higher than those(leucine, isoleucine, lysine, methionine, threonine,
reported on sumac growing in Turkey (Özcan andphenylalanine, valine and tryptophan) and ten non-
Haciseferogullari, 2004). Similarly, the amounts ofessential amino acids. Results showed that the amount
(mg/kg)
Mineral Syrian sumac Chinese sumac
K7441.25±0.07 5576.00±0.68
a b
Na 101.04±0.15 183.00±0.26
b a
Mg 605.74±0.51 871.00±0.42
b a
Ca 3155.53±0.41 3098.00±0.52
a b
Fe 174.15±0.18 180.00±0.67
b a
Cu 42.68±0.45 9.56±0.19
a b
Zn 55.74±0.38 17.20±0.38
a b
Mn 10.57±0.39 11.60±0.35
b a
P327.70±0.35 1032.00±0.21
b a
Data are means of three determinations±SD. Means with different
superscripts within the same row are significantly different (p<0.05)
Table 4: Vitamin content of Syrian and Chinese sumac fruits
(mg/kg)
Vitamin Syrian sumac Chinese sumac
Thiamin (B )30.65±0.57 23.99±0.54
1a b
Riboflavin (B )24.68±0.42 24.41±0.33
2a a
Pyridoxine (B )69.83±0.31 20.28±0.28
6a b
Cyanocobalamin (B )10.08±0.24 3.51±0.37
12 a b
Nicotinamide (PP) 17.95±0.28 2.39±0.13
a b
Biotin (H) 4.32±0.23 1.13±0.08
a b
Ascorbic acid (C) 38.91±0.27 13.90±0.20
a b
Data are means of three determinations±SD. Means with different
superscripts within the same row are significantly different (p<0.05)
calcium and iron contained in both sumac species were
found to be higher than those observed for wolfberry
(Wikipedia, 2008). Results showed that both Syrian and
Chinese sumac fruits could be used in the human diet
to supply the required mineral elements.
Vitamin content: The vitamins of Syrian and Chinese
sumac fruits are presented in Table 4. In Syrian sumac,
pyridoxine was the most abundant, followed by ascorbic
acid, thiamine and riboflavin, respectively. In contrast, the
most abundant vitamin in Chinese sumac was
riboflavin, followed by thiamine, pyridoxine and ascorbic
acid, respectively. Among water-soluble vitamins, the B
1 2 6 12
Pak. J. Nutr., 8 (10): 1570-1574, 2009
1573
Table 5: Amino acid profiles of Syrian and Chinese sumac fruits as
compared to the FAO/WHO/UNU reference pattern (mg/g
protein) Syrian Chinese
Amino acid sumac sumac FAO/WHO/UNU
Essential
Leucine 1.25±0.16 3.16±0.19 19
b a
Isoleucine 0.63±0.08 1.79±0.17 13
b a
Lysine 0.98±0.02 2.65±0.07 16
b a
Phenylalanine 0.75±0.13 2.00±0.13 19
b a
Threonine 0.70±0.08 1.57±0.06 9
b a
Methionine 0.15±0.07 0.05±0.02 17
a a
Valine 0.71±0.06 2.24±0.30 13
b a
Tryptophan 0.51±0.18 3.10±0.15 5
b a
Non-essential
Arginine 1.09±0.10 2.79±0.25
b a
Histidine 0.68±0.01 1.03±0.12
b a
Cysteine 0.18±0.04 0.10±0.03
a a
Aspartic acid 1.70±0.34 3.68±0.49
b a
Glutamic acid 2.45±0.15 7.46±0.40
b a
Serine 0.93±0.17 2.26±0.16
b a
Glycine 0.60±0.26 2.17±0.12
b a
Alanine 0.96±0.26 1.98±0.18
b a
Tyrosine 0.51±0.33 1.27±0.19
b a
Proline 1.43±0.27 2.26±0.24
b a
Data are means of three determinations±SD. Means with different
superscripts within the same row are significantly different (p<0.05)
Table 6: Organic acid content of Syrian and Chinese sumacAkinci, I., F. Ozdemir, A. Topuz, O. Kabas and M. Canakci,
fruits (mg/kg)
Organic Syrian Chinese
acid sumac sumac
Malic acid 1568.04±0.05 377.59±0.26
a b
Citric acid 56.93±0.35 30.54±0.54
a b
Tartaric acid 2.15±0.13 1.20±0.06
a b
Fumaric acid 3.40±0.46 0.41±0.07
a b
Data are means of three determinations±SD. Means with different
superscripts within the same row are significantly different (p<0.05)
of amino acids in Chinese sumac was significantly
(p<0.05) higher than that in Syrian sumac. Nevertheless,
the amount of each essential amino acid in both Syrian
and Chinese sumac fruits was found to be lower than
that reported by FAO/WHO/UNU (1985). Both sumac
species contained non negligible amounts of amino
acids, especially leucine, arginine, aspartic acid,
glutamic acid and proline.
Organic acid content: The content of organic acids in
Syrian and Chinese sumac fruits is shown in Table 6.
The fruit of Syrian sumac contained higher amounts of
organic acids than that of Chinese sumac. Moreover, the
predominant acid in both species was malic acid,
whose quantity was found to be lower than that present
in white grapes (Soyer et al., 2003). Furthermore, the
fruits of Syrian and Chinese sumac exhibited moderate
amounts of citric acid with relatively small concentrations
of tartaric and fumaric acids. Results revealed that
Syrian sumac fruit is more acidic than Chinese sumac
fruit.
Conclusion: Results from this study indicated that Syrian
and Chinese sumac fruits are significantly different from
each other in terms of chemical composition. Chinese
sumac was found to be rich in protein, fat, fiber and ash.
In addition, its oil can be regarded as a potential source
of unsaturated fatty acids, especially oleic acid. On the
other hand, Syrian sumac was found to contain
appreciable amounts of minerals and vitamins.
Furthermore, the content of individual organic acids was
higher in Syrian sumac fruit than in Chinese sumac fruit,
with malic acid being the major organic acid. The two
sumac species can be considered as good sources of
additives and/or ingredients for the food industry. These
findings would be useful for food scientists and
nutritionists interested in the nutritive value of non-
conventional plants such as sumac.
ACKNOWLEDGEMENTS
The authors would like to thank Jiangnan University for
providing financial support and Lanzhou Peony
Horticulture Development Company for supplying
Chinese sumac.
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... Previous study by Abdulqader Amin 38 showed that ethanol extract of sumac in Kurdistan region of Iraq contained 109.88 mg/100 g P, which was low compared with our results. Another study showed that one kg of Syrian sumac has a P content close to this variety (327.70 mg/Kg), but the phosphorus in one kg of Chinese sumac is much higher (1032 mg/Kg) 39 . ...
... mg/50 g) ( Table 5). According to the results of this study and previous studies, it was found that potassium is the most mineral in sumac 38,39 . ...
... The lowest amount of K belonged to Kavilca region (1400 mg/50 g) ( Table 5). In this study and many previous studies, after K, Ca is the second most abundant mineral in sumac 38,39 . ...
Phytochemical variations antioxidant, and antibacterial activities among zebaria sumac (Rhus coriaria var. zebaria) populations in Iraq
Article
Full-text available
  • Feb 2024
Sumac (Rhus coriaria L.) is one of the medicinal plants of Anacardiaceae family and widely used as a spice in Iran and Arab countries. Rhus coriaria var. zebaria is a small tree or large shrub, wildly growing in Iraq and described as a new variety with special characteristics. These increase the importance of studying sumac in these areas. Here, the phytochemical variations and the antibacterial activity of 50 accessions of this variety from five different climatic conditions was evaluated in order to identify the best accession to use and the best area for its cultivation. This is the most comprehensive study on this plant. Essential oil compounds were identified using GC–MS method and according to the results, Z, E-2,13-octadecadien, caryophyllene oxide, 2,4-decadienal, E-caryophyllene and nonanoic acid were among the main compounds. Also, the variety is a rich source of minerals including K, Ca, Mg, Na, P, and N. Sumac fruit extract from Akre Xerds had the highest anthocyanin and the lowest amount was from Kavilca region. The radical scavenging effect of extract from Dostic area in the concentration of 400 µg/mL is closer to the effect of ascorbic acid. The largest inhibition was found in the sumac extracted oil of Xasto Zhere area against S. aureus in compared with penicillin and amoxicillin and enrofloxacin antibiotics.
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... In this study, the content of Ca in sumac nuclei was determined as 3495 mg / kg. In the sumac plant Ca contents were determined in different studies as follows; 3661 ppm (Ozcan and Haciseferogullari, 2004); 3155 mg / kg (Kossah et al., 2009a); 3098 mg / kg (Kossah et al., 2009b). It was determined that the results obtained within the scope of the study were consistent with the literature. ...
... The K value obtained in this study was determined as 11420 mg / kg. Again in the sumac plant potassium content 7963 ppm (Ozcan and Haciseferogullari, 2004), 7441 mg / kg (Kossah et al., 2009a) and 5576 mg / kg (Kossah et al., 2009b). The findings obtained in our study were found to be quite high compared to the values given in the literature. ...
... In our study, magnesium values were determined as 935 mg / kg. 835 ppm (Özcan and Haciseferogullari, 2004), 605 mg / kg (Kossah et al., 2009a) and 871 mg / kg (Kossah et al., 2009b) values are the values given in the literature and are close to our findings. ...
Determination of mineral content and antimicrobial activities of sumac (Rhus coriaria L.) grown under Kilis ecological conditions (Turkey)
Article
Full-text available
  • Dec 2023
In this study, it was aimed to determine the antimicrobial activity of sumac (Rhus coriaria L.) fruits naturally grown in Kilis region and frequently used in the food of the people and to make antibiograms of the used pathogens. The antimicrobial activity of ethanol, methanol, water and petroleum ether extracts of Sumac (Rhus coriaria L.) fruits was investigated. The antimicrobial effect of the obtained extracts was tested on Escherichia coli, Staphylococcus aureus, Pseudomonas spp., Bacterial strains and Penicillium thomi and Aspergillus parasiticus fungi according to disk diffusion method. Antibacterial effects of extracts of Rhus coriaria L. fruits with different solvents on different test microorganisms were measured by disc diffusion method. In the study, it was determined that the bacteria used were susceptible / resistant to various antibiotic discs, and that the ethanol extract from the microorganisms used had a maximum effect of 33 mm on the S. aureus strain. Methanol extracts (10-30 mm) of the fungi used were found to be more effective. It has been observed that petroleum ether extracts do not act against the microorganisms used. In general, it has been determined that there is antimicrobial property and protective effect against microorganisms as a natural product. Sumac is a natural food substance abundantly consumed in the region according to other regions. Consideration of commercial dimensions around the world is considered to be an important source of income in the development of our country.
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... A research that was carried out by R. Acácio ahc found that microencapsulation of seeds EO, enhanced its stability and increased its bioavailability. [428] Finally, J. Wang ahc found out that inhalation of fruits EO by students, resulted was related physical sensations such as relaxation, sedation and improvement of breathing, but also discomfort in the respiratory system, such as nose stinging, in addition to psychological effects like memories and various positive feelings. [429] www. ...
WILD ANACARDIACEAE TREES OF ISRAEL AND PALESTINE - COLOR, TASTE, MEDICINE AND UNIQUE CHEMISTRY
Article
Full-text available
  • May 2024
  • WJPR
The Anacardiaceae family is represented in the reviewed region by eight species, where one of them is of Brazilian origins. But despite this small number, these trees are among the most colorful, spice sources and with outstanding medicinal activities. The diversity of the known natural products that were isolated from these plants, is very large. This review is the most comprehensive that was ever published about these species in particular, and about the Anacardiaceae in general. The extensive ethnobotanical uses of these trees will be presented in the introduction of this article, followed by a summary of the published modern research publications about these eight trees. Due to great number of chemical compositions publications of these plants, we limited our presentation to carefully selected and limited number of natural products structures, that will be presented in several figures. An extensive discussion section will follow the presentation of modern research findings, and the article will end with very selected presentation of some activities of three domesticated species of this family. Most of the properties and activities will be presented in tables, for the convenience of readers. Abbreviations: ABTS 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), ahc and her/his colleagues, AChE acetylcholine esterase, BHA butylated hydroxyanisole, BHT butylhydroxytoluene, BuChE butyrylcholine esterase, CUPRAC cupric reducing antioxidant capacity, DPPH 2,2-Diphenyl-1-picrylhydrazyl, DMSO dimethyl sulfoxide, EO essential oil, FRAP ferric reducing activity power, FTC ferric thiocyanate (method), GC-MS gas chromatography mass spectrometry, HPLC high performance liquid chromatography, LPS lipopolysaccharide, LOX lipoxygenase, NMR nuclear magnetic resonance, ORAC oxygen radical absorbance capacity, ROS reactive oxygen species, STZ streptozotocin, TAC total antioxidant capacity, TBARS thiobarbituric acid reactive substances, TFC total flavonoid content, TPC total phenolic content.
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... Syrian R. coriaria has more vitamins than Chinese R. coriaria, while the latter has higher amounts of essential and non-essential amino acids than the former. Syrian R. coriaria has a higher concentration of organic acids than Chinese R. coriaria [43]. Ethyl acetate of R. coriaria extract has also been effective in reducing blood sugar and regulating it. ...
Chemical Composition and Biological Activities of Rhus coriaria L.: A Systematic Review
Article
Full-text available
  • May 2024
Rhus coriaria L. (Sumac) is native to the Mediterranean Basin and is a useful plant for food and medical purposes. To the best of our knowledge, there is no comprehensive review of the chemical composition and biological activities of R. coriaria. The present review was conducted by systematically searching online databases including PubMed, Scopus, Web of Science, and EMBASE from the beginning of 2003 to September 2022. The inclusion criteria included articles published in English and evaluating the physical activity and chemical composition of sumac. Articles were searched by two independent researchers. The quality assessment of the articles was done based on a quality assessment checklist. A total of 30 studies were included, most of which were related to the countries of Turkey and Iran. The results of this systematic review showed that most of the studies were interventional and focused on the properties of the R. coriaria fruit instead of its leaves. Chemical compositions mentioned in the articles for R. coriaria included: proximate, mineral, fatty acid, vitamins, amino acids, and organic acids. The most biological activity of R. coriaria was related to antimicrobial (11 studies), antioxidant (7 studies), neuroprotective, and anticancer effects. antimicrobial, antioxidant, anticancer, and antidiabetic properties of this plant, make it a good candidate for pharmaceutical and food industries as well as human health-related purposes.
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... The lowest pH was exhibited by samples supplemented with 3% of sumac powder. Sumac is rich in organic acids [49]; hence, the supplementation increased the acidity of the product. The time-point of the addition of sumac powder (before or after the cold plasma treatment) had no impact on the pH value. ...
The Effect of the Addition of Powdered Sumac (Rhus coriaria L.) and Cold Plasma Treatment on the Quality of Carrot Juice
Article
Full-text available
  • Feb 2024
The aim of the study was to investigate the effect of cold atmospheric plasma (CAP) and sumac powder (Rhus coriaria L.) on the pH, total soluble solids, color, content of phytochemicals (carotenoids and polyphenols), and microbiological quality of freshly pressed carrot juice. Experiments were carried out with sumac powder concentrations of 0.5 and 3%, which were added before or after 20 min plasma treatment using a gliding arc reactor. The combination of CAP and 3% sumac powder resulted in very effective microbial reduction (to an undetectable level on each day of testing). These juices were characterized by an extended microbiological shelf life of up to 72 h. Additionally, the juice which was first enriched with 3% sumac and then treated with cold plasma, even on the last day of testing, contained 34.36 mg/100 mL of polyphenols and 3.49 mg/100 g more carotenoids than the control samples. The total effect of the application of these method is highly important for the improvement of the quality and safety of carrot juice.
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... On the other hand, the results were in agreement with the findings of a recent study by Diler et al. (2021a) (Mansoub, 2011;Ghasemi et al., 2014;Valiollahi et al., 2014). The growth-enhancing effects of sumac can be attributed to its composition of phenolic compounds (Ozkan et al., 2010;Mahdavi et al., 2018), vitamins, minerals, essential oils, aromatic substances, carbohydrates, amino acids, proteins, and lipids (Kossah et al., 2009), all of which have digestive and stimulatory properties. Sumac's phenolic compounds are diverse; these compounds have been found to exhibit antioxidant, antimicrobial, anti-inflammatory, and anticarcinogenic activities, and positively impact the overall performance and immunity of fish, ultimately improving their health status and production (Nasar- These compounds lead to improved feed utilization, ultimately promoting more efficient growth. ...
Effects of A New Recorded Variety of Sumac (rhus Coriaria Var. Zebaria) As Dietary Supplementation on Growth Performance, Carcass Composition And Blood Parameters of Common Carp (cyprinus Carpio L.) Juveniles
Article
Full-text available
  • Sep 2023
This experiment aimed to study the effect of dietary supplement of a new variety Sumac fruit powder (Rhus coriaria var. zebaria) with different concentrations on growth performance, serum biochemistry and blood parameters of common carp (Cyprinus carpio L.) juveniles. A total of 128 fish juveniles with initial weight (39.38± 0.04 g) stocked randomly distributed into 16 tanks (70 L) at a density of 8 fish for each tank. Fish in 16 tanks were treated with experimental diets at three different concentrations (SFP 0.3%, SFP 0.6%, SFP 0.9%) for 10 weeks. Supplementation SFP 0.3% to the diet significantly (P <0.05) improved most of the studied growth performance traits like weight gain, feed conversion efficiency, protein efficiency ratio, specific growth rate (SGR %) and final body weight with comparing to other groups. However, the lowest value of these parameters recorded in control group. The significant increases in WBC, lymphocytes and monocytes counts observed in SFP 0.3% group (P <0.05). And dietary SFP 0.6% supplementation, significantly (P < 0.05) increased RBC and Hemoglobin. The SFP 0.3% and SFP 0.6% diet received fish, resulted significant (P <0.05) decreases in glucose, total cholesterol, triglycerides and low-density lipoprotein cholesterol.
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Processing of an underutilized fruit crop sumac berry from the north-eastern region of India: A Review
Article
Full-text available
  • May 2024
Sumac, a native wild fruit crop with over 250 varieties, grows 12-25 feet in sub-tropical to tropical climates with well-drained soil, creamy white blooms, and waxy-coated seeds. R. chinensis Mill. is a promising natural medicine with health benefits, anti-cancer, antiinflammatory, antimicrobial, antiviral, and antidiarrheal properties. Its methanolic extract has reduced kidney stone risk, suppresses bone resorption, and inhibits HIV-1 activity. Evidence suggests that R. chinensis contains flavonoids, phenolics, and triterpenoids because of its excellent nutritional profile, and distinctive tangy flavor, Rhus chinensis has enormous potential as a niche fruit crop. Rhus chinensis Mill. fruits are notably rich in carbohydrates(15.49 ± 1.60%), ascorbic acid (840.45 ± 86.44 μg/g), and minerals like potassium and phosphorus. While the fruit pulp is naturally acidic, processing it into tablets and candies reduces its acidity by 3.70% and 3.68%, enhancing its palatability and potential health benefits. Sumac processing typically adheres to traditional methods, with the berries sun-dried for approximately one week. Additionally, dried fruits, jams, juices, and tea can be made from Rhus chinensis. Some difficulties are raising customer awareness, conquering ignorance about cultivation, and adjusting its flavor to Western palates. Breeding programs, post-harvest technology, marketing, and sustainable farming methods are needed to overcome these obstacles.
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Amino Acid Profile of Rhus coriaria L. (Sumac) grown in different RegionsFarklı Bölgelerde Yetişen Rhus coriaria L.'nin (Sumak) Amino Asit Profili
Article
  • Sep 2023
In this study, the amounts of amino acids in Rhus coriaria L. (Sumac) samples grown in different regions were analyzed by High Performance Liquid Chromatography (HPLC). Comparison of amino acids content of analyzed samples showed that Maraş sumac was the richest in glutamic acid, on the other hand Kadana and Sheladize rich in non-essential amino acids. It was observed that the sumacs of Shelaza and Maraş regions were the poorest for non-essential amino acids. In terms of essential amino acids, it was determined that the sumacs of the Kadana and Sheladize regions were richer, while the sumacs of the Suleymania and Maraş regions were poorer. It can be said that all of the examined sumac samples are rich in glutamic acid, histidine and alanine, but poor in glycine. It was seen that the richest in terms of total essential and non-essential amino acids was the Kadana sumac, while the poorest was the Shelaza sumac. It can be said that the amount of essential and non-essential amino acids varies between regions, resulting from geographical and ecological differences.
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Assessment of In Vitro Airway Smooth Muscle Relaxant Activity of Rhus coriaria L. Fruit Ethanolic Extract and Its Possible Mechanisms
Article
  • Oct 2023
Rhus coriaria L. (Anacardiaceae), also known as Sumac, is commonly used as a spice, flavoring agent, and as a traditional medicinal herb. This includes also the traditional use for treating asthma, catarrh, and common colds. The accumulating evidence supports its cardioprotective, antidiabetic, neuroprotective, anticancer, gastroprotective, antibacterial, anti-inflammatory, antiviral, antioxidant, and respiratory effects. However, there are no previous studies that have shown its effects and mechanism in the airway smooth muscle tone, and therefore, the aim of our study was to investigate the in vitro pharmacological action of R. coriaria L. extract (RCE) on the rat isolated tracheal and bronchial preparations by exploring its relaxant activity and mechanism of action. The direct relaxant effect of RCE (0.1-0.7 mg/mL) was tested in the rat bronchi and trachea rings precontracted by carbachol (CCh). In addition, the pretreatment with RCE (1 mg/mL) was tested on the bronchial and tracheal reactivity induced by CCh, potassium chloride (KCl), or CaCl2. In addition, the cyclooxygenase inhibitor indomethacin and the nitric oxide synthase inhibitor N(G)-nitro-l-arginine methyl ester (L-NAME), respectively, were used for exploring the mechanisms of RCE-induced relaxation and reduction of reactivity. Our findings demonstrated that RCE induced a concentration-dependent relaxation and a significant reduction of reactivity, significantly reduced with either indomethacin or L-NAME. In addition, RCE decreased the responsiveness to KCl and affected the extracellular Ca2+-induced contraction in the tissues with added CCh or KCl in Ca2+-free Krebs-Henseleit solution. In summary, we have shown that RCE displayed relaxant activities in the in vitro airway smooth muscles, and the possible mechanisms seems to involve the prostaglandin, nitric oxide, and Ca2+ pathways. Taken together, our findings indicate the potential role of RCE in the treatment of respiratory diseases with limited airflow, or obstructive respiratory diseases, and could justify its traditional use in the respiratory diseases.
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Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.)
Article
  • Mar 2008
  • FOOD CHEM
Sugars, organic acids, phenolics and anthocyanins in fruits of 13 sweet cherry cultivars: Badascony, Burlat, Early Van Compact, Fercer, Fernier, Ferprime, Lala Star, Lapins, Noire de Meched, Sylvia, Vesseaux, Vigred (red-coloured) and Ferrador (bi-coloured) were quantified by HPLC. Sweet cherry cultivars of different pomological characteristics and different time of ripening were evaluated sensorily. Cultivars were evaluated for their total phenolic content and antioxidant activity. The sum of sugars (glucose, fructose, sucrose and sorbitol) ranged from 125 to 265g/kg fresh weight (FW) and the sum of organic acids (malic, citric, shikimic and fumaric) ranged from 3.67 to 8.66g/kgFW. Total phenolic content ranged from 44.3 to 87.9mg gallic acid equivalents/100gFW and antioxidant activity ranged from 8.0 to 17.2mg ascorbic acid equivalent antioxidant capacity mg/100gFW. The correlation of antioxidant activity with total phenolics content and content of anthocyanins was cultivar dependent.
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Nutritional composition of the kernels from Canarium album L
Article
  • Dec 2007
  • FOOD CHEM
The kernels from Canarium album L. (also called Chinese olive), largely cultivated in the southeast of China, were analyzed for their nutritional composition. The kernels had a high percentage of fats (52.8%) and proteins (29.5%). Soxhlet extracted kernel oil presented acid, iodine and saponification values of 0.56, 84.6 and 192, respectively. Gas chromatography–mass spectroscopy (GC–MS) analysis of kernel oil revealed that oleic acid (30.5%) and linoleic acid (41.8%) were the major unsaturated fatty acids, while palmitic acid (18.0%), stearic acid (7.83%) and arachidic acid (0.39%) were the main saturated ones. Potassium, calcium and magnesium were the predominant mineral elements present in the kernels. Sodium, iron, manganese and zinc were also detected in appreciable amounts. The kernel proteins were rich in arginine, glutamic and aspartic acids (3.19%, 5.02% and 2.47%, respectively) while the limiting amino acids were methionine and lysine.
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The essential oil of Rhus coriaria L. fruits
Article
  • Jul 1993
  • FLAVOUR FRAG J
The steam volatile constituents of the oriental spice sumac, the dry fruits of Rhus coriaria L., were analysed by GC and GC–MS. During comparative studies with plant material from six Turkish provinces, more than 120 substances could be identified. Main constituents are terpene hydrocarbons (i.e. α-pinene, β-caryophyllene and cembrene), oxygenated terpenes (i.e. α-terpineol, carvacrol and β-caryophyllene alcohol) as well as farnesyl acetone, hexahydrofarnesylacetone and aliphatic aldehydes. In addition, the fatty acids of the seed fat have been analysed as their methyl esters.
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Antimicrobial effects of Spices
Article
  • Apr 2007
There is a renewed interest in the antimicrobial properties of spices. In vitro activities of several ground spices, their water and alcohol extracts, and their essential oils have been demonstrated in culture media. Studies in the last decade confirm growth inhibition of gram positive and gram negative food borne bacteria, yeast and mold by garlic, onion, cinnamon, cloves, thyme, sage and other spices. Effects in foods are limited to observations in pickles, bread, rice, and meat products. In general, higher spice levels are required to effect inhibition in foods than in culture media. Fat, protein, and water contents in foods affect microbial resistance as does salt content. Very few studies report on the effect of spices on spores, and on microbial inhibition in conjunction with preservatives and food processes. Of the recognized antimicrobial components in spices, the majority are phenol compounds with a molecular weight of 150 to 160 containing a hydroxyl group. Eugenol, carvacrol and thymol have been identified as the major antimicrobial compounds in cloves, cinnamon, sage and oregano.
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A condiment [sumac (Rhus coriaria L.) fruits]: some physicochemical properties.
Article
  • Jan 2004
  • J PLANT PHYSIOL
Sumac (Rhus coriaria L.) is a perennial edible plant, which is grow-ing wild. In the present research, the proximate physical and chemical prop-erties of sumac fruits along with their mineral constituents were studied. The analyses of sumac fruits showed the following composition: moisture (9.6%), oil (7.4 %), protein (2.6 %), fibre (14.6 %), ash (1.8%) and water-soluble extract (63.8 %). Mineral content of the grown in Turkey sumac fruits was determined by inductively coupled plasma atomic emission spectrometer (ICP-AES). Potassium, calcium, magnesium and phosphorus were found to be predominant elements in sumac fruits. Some physical properties such as length, weight, volume, geometric mean diameter, sphericity, bulk density, projected area, porosity, terminal velocity and static coefficient of friction were mea-sured at 4.79% moisture content levels. The values of length, weight, geomet-ric mean diameter, volume, thickness and sphericity of sumac fruit were deter-mined as 4.72 mm, 0.018 g, 3.64 mm, 19.49 mm 3 , 2.64 mm and 0.773, respec-tively. At the same moisture level, projected area, bulk density, porosity, ter-minal velocity and static friction of sumac fruits were determined as 0.164 cm 3 , 304.25 kg/m 3 , 68.52%, 3.52 m/s and 0.482-0.675, respectively. The knowledge of the nutritional properties and the mineral content of sumac fruit may be useful as a dietary information. Furthermore, it is very impor-tant to know the technical properties of the equipment used for harvesting, transportation and processing of sumac fruits.
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Vitamin B-6 Content of Spices
Article
  • Apr 2001
The vitamin B-6 content of 42 spices was measured in duplicate using a microbiological assay. There was a wide range of values for these 42 spices (0.10–4.02 mg/100 g). Relatively high sources were the red pepper spices such as chili, cayenne, and paprika (2.45–4.02 mg/100 g), garlic (2.94 mg/100 g), and certain leaves such as basil, bay leaf, dill weed, oregano, rosemary, sage, and tarragon (1.71–2.69 mg/100 g). The seeds were relatively low sources (0.21–0.89 mg/100 g). One teaspoon (5 g) per day of some of the spices which could be considered relatively better sources of vitamin B-6, could contribute anywhere from 0.1 to 0.2 mg of vitamin B-6 (5–10% of the current RDA for vitamin B-6) to the overall daily dietary consumption of the vitamin.
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Some chemical properties of white lupin seeds (Lupinus albus L.)
Article
  • Feb 2005
  • FOOD CHEM
Lupin seeds (Lupinus albus L.), grown in Turkey, were investigated. Density, thousand grain weight, and hectolitre weight of seeds were 1.16 g/cm3, 411.4 g, and 68.12 kg/100 l, respectively. The results showed that lupin contained high amounts of protein (32.2%), fibre (16.2%), oil (5.95%), and sugar (5.82%). Oil of seeds was composed of 13.5% saturated, 55.4% monounsaturated, and 31.1% polyunsaturated fatty acids. Sucrose constituted 71% of total sugar content of seeds. Lupin seeds contained 3.9 mg/kg of thiamin, 2.3 mg/kg of riboflavin and 39 mg/kg of niacin. It can be concluded that lupin is an excellent food material with a high nutritional value.
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Antimicrobial activities of Iranian sumac and Avishan-e-Shirazi (Zataria multiflora) against some food-borne bacteria
Article
  • Jun 2007
  • FOOD CONTROL
Food poisoning originating from contaminated foods by both Gram-positive and Gram-negative bacteria causes concern to society and to the industry. Spices have been used safely since ancient times as food flavoring agents and also as herbal medicines and are now mainly considered “generally regarded as safe” (GRAS). Antimicrobial effects of two spices used in Iranian traditional medicine were investigated against some pathogenic food-borne bacteria. Hydroalcoholic extracts of Rhus coriaria L. (sumac) and Zataria multiflora Boiss. (avishan-e shirazi or zaatar) obtained from Tehran botanicals market were prepared by cool percolation method using 80% (v/v) aqueous alcohol. Antimicrobial activities of the extracts were tested against several Gram-positive and Gram-negative bacteria including Staphylococcus aureus, Bacillus cereus, Escherichia coli, Salmonella typhi, Proteus vulgaris, and Shigella flexneri. All the extracts were primarily screened for their possible antimicrobial effects using disc and well diffusion methods. Both R. coriaria L. and Z. multiflora Boiss. showed considerable antibacterial effects. The potential antibacterial activities of the two herbal extracts were further investigated at concentrations of 0.05%, 0.1%, 0.2%, 0.4%, 0.8% and 1.6% (w/v) and minimum inhibitory concentration (MICs) as well as minimum bactericidal concentrations (MBCs) of the extracts were elucidated. Sumac showed better activity against the tested bacteria compared to avishan-e shirazi inhibiting Bacillus cereus and Staphylococcus aureus at concentrations of 0.05% and 0.1%, respectively while Gram-negative bacteria were affected by higher concentrations of sumac ranging 0.1–2%. The MICs of avishan-e shirazi against the tested bacteria ranged from 0.4% to 0.8%. Salmonella typhi was found to be the most resistant showing the MICs of 0.2% and 0.8% with sumac and avishan-e shirazi, respectively. Both popular Iranian spices which are traditionally used as astringent agents have promising inhibitory effects on food-borne bacteria and could be considered as natural food preservatives.
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