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

الموضوعات :

M. Bashash ¹ , M. Bolandi ² , N. Zamindar ³

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تاريخ الإرسال : 16 الإثنين , ربيع الأول, 1434 تاريخ التأكيد : 20 الإثنين , صفر, 1440 تاريخ الإصدار : 17 السبت , محرم, 1434

الکلمات المفتاحية: Phenolic compounds, Solvent extraction, sumac,

ملخص المقالة :

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.

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