Phenolic Content of Selected Sumac Fruits from Iran, Extracted With Different Solvents

Subject Areas : Journal of Chemical Health Risks

M.  Bashash ¹ ()
M.  Bolandi ² ()
N.  Zamindar ³ ()

Received: 2013-01-28 Accepted : 2018-10-29 Published : 2012-12-01

Keywords: Phenolic compounds, Solvent extraction, sumac,

Abstract :

In this study, the phenolic content of three sumac (R. coriaria L.) samples were evaluated including, brown sumac fruit, brown sumac powder and red sumac. Methanol, ethanol, mixture of methanol-ethanol and distilled water were used for extraction. Phenolic content was determined by Folin–Ciocaltaeu procedure. The efficiency of the extraction varied considerably. The phenolic content of brown sumac powder, brown sumac fruit and red sumac powder were 2.906-2.997, 2.438- 2.529, 2.172- 2.263 gallic acid equivalents/100 g (GAE/100 g), respectively. According to the results, ethanol shows the best results and sumac had highest phenolic content as compared to other extracts.

References:

1. M.Alothman , Rajeev Bhat, A.A. Karim, 2008, Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents, J. Food Chemistry, Volume 115, Pages 785-788.
2. Saeedeh Arabshahi-D, D. Vishalakshi Devi, Asna Urooj, 2005, Evaluation of antioxidant activity of some plant extracts, j.Food Chemistry, Volume 100, Pages 1100ââ‚‌“1105.
3. Biljana Bozin, Neda Mimica-Dukic ,Isidora Samojlik, Anackov Goran, RuzicaIgic, 2008, Phenolics as antioxidants in garlic (Allium sativum L., Alliaceae), J. Food Chemistry, Volume 111, Pages 925-929.
4. N.Deepa , Charanjit Kaur, Balraj Singh, H.C Kapoor, Antioxidant activity in some red sweet pepper cultivars, 2004, Journal Of Food Composition And Analysis, Volume 19, Pages 572-578.
5. Naciye Erkan, Guler Ayranci, Erol Ayranci, 2007, Antioxidant activities of rosemary (RosmarinusOfficinalis L.) extractblackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol, J. Food Chemistry, Volume 110, Pages 76-82.
6. Attari, 2007 Antimicrobial activities of Iranian sumac and avishan-e shirazi (ZatariamultiXora) against some food-borne bacteria, j .food control ,18 (2007) 646ââ‚‌“649.
7. Ilhami Gulcin, I. Gungor Sat, Sukru Beydemir, Mahfuz Elmastas, O. Irfan Kufrevioglu, 2003, Comparison of antioxidant activity of clove (Eugenia caryophylataThunb) buds and lavender (Lavandulastoechas L.) , J. Food Chemistry, Volume 87, Pages 393-400.
8. Gülten Tiryaki Gündüz, Şahika AktuğGönül, Mehmet Karapinar, 2009, Efficacy of sumac and oregano in the inactivation of Salmonella Typhimuriumon tomatoes, International Journal of Food Microbiology, Volume 141, Pages 39-44.
9. Abdullah IjazHussain, Farooq Anwar, Syed Tufail Hussain Sherazi, Roman Przybylski, 2007, Chemical composition, antioxidant and antimicrobial activitiesof basil (Ocimumbasilicum) essential oils depends on seasonal variations, J. Food Chemistry, Volume 108, Pages 986-995.
10. G.K. Jayaprakasha, P.S. Negi, B.S. Jena, L. Jagan Mohan Rao, 2005, Antioxidant and antimutagenic activities of Cinnamomum zeylanicum fruit extracts, Journal Of Food Composition And Analysis, Volume 20, Pages330-336.
11. JakobekL.Seruga, M. Novak.I, 2007, Flavonols, Phenolic acid and antioxidant activity of some red fruit, J.Food Technology, NO.51, Pages 369-378.
12. Rima Kossah, Hao Zhang and Wei Chen, 2011, Antimicrobial and antioxidant activities of Chinese sumac (Rhustyphina L.) fruit extract, J.food control, Volume 22, Issue 1, Pages 128-132.
13. Sweetie R.Kanatt, Ramesh Chander, Arun Sharma, 2007, Chitosan and mint mixture: A new preservative for meat and meat products, J. Food Chemistry, Volume 107, Pages 845-852.
14. Eileen M. Kwee, Emily D. Niemeyer, 2010, Variations in phenolic composition and antioxidant properties among 15 basil, J. Food Chemistry, Volume 128, Pages 1044-1050.
15. M. Kosar, B. Bozan, F. Temelli and K.H.C. Baser, 2007, Antioxidant activity and phenolic composition of sumac (Rhus coriaria L.) extracts, J. Food Chemistry, Volume 103, Pages 952-959.
16. S.M. Nasar-Abbas, A. Kadir Halkman, 2003, Antimicrobial effect of water extract of sumac (Rhus coriaria L.) on the growth of some food borne bacteria including pathogens, International Journal of Food Microbiology, Volume 97, Pages 63-69.
17. Nilesh Pawar, Sandeep Pai, Mansingraj Nimbalkar, Ghansham Dixit, 2010, RP-HPLC analysis of phenolic antioxidant compound 6-gingerol from different ginger cultivars, J. Food Chemistry, Volume 126, Pages 1330-1336.
18. Catalina S. Romano, Karina Abadi, Victoria Repetto, Adrin A. Vojnov, Silvia Moreno, 2008, Synergistic antioxidant and antibacterial activity of rosemary plus, J. Food Chemistry, Volume 115, Pages 456-461.
19. Gurdip Singh, Sumitra Maurya, M.P. deLampasona, Cesar A.N. Catalan, 2005, A comparison of chemical, antioxidant and
20. antimicrobial studies of cinnamon leaf and bark volatile oils, oleoresins and their constituents, J. Food and Chemical Toxicology, Volume45, Pages1650-1661.
21. Sasikumar J.M, Maheshu V, Jayadev R, 2009, Invitro antioxidant activity of methanolic extracts of Beberis Tinctorialesch, root and root bark, Journal of Herbal medicine and Toxicology, Volume 3, Pages 53-58.
22. I. Stoilova, A. Krastanov, A. Stoyanova, P. Denev, S. Gargova, 2005, J. Food Chemistry, Volume 102, Pages 764-770.
23. Eiji Yamazaki, Minoru Inagaki, Osamu Kurita, TetsujiInooue, 2005, Antioxidant activity of Japanese pepper (Zanthoxylum piperitum DC.) fruit, J.Food Chemistry, Volume 100, Pages 171-177.