Effects of maturation on bioactive properties, phenolic compounds, fatty acid compositions and nutrients of unripe and ripe sumac (Rhus coriaria L.) fruits

Abstract

In this study, the effect of maturation on bioactive properties, phenolic compounds, fatty acid compositions and mineral amounts of unripe and ripe sumac fruits were investigated. Unripe and ripe sumac fruits contained 6.11% and 5.80% moisture, 14.35% and 20.85% oil, 1384.52 and 1404.37 mg GAE/100 g total phenol, 1497.62 and 1179.52 mg QU/100 g total flavonoid and 4164.74 and 4037.33 mg/100 g total tannins, respectively. Antioxidant activities (DPPH and FRAP) of unripe and ripe sumac fruits were assigned as 16.44 mmol/kg and 119.20 mg/g to 16.81 mmol/kg and 119.67 mg/g, respectively. The oils exracted from unripe and ripe sumac fruits contained 24.71% and 22.48% palmitic, 2.47% and 2.46% stearic, 43.40% and 43.59% oleic, 27.14% and 30.04% linoleic, and 1.11% and 0.81% linolenic acids, respectively. The protein, P, K, Ca, Mg, Fe,Mn and Zn amounts of unripe and ripe sumac fruits were established as 5.59% and 5.22%,1932.89 and 1917.43, 8065.17 and 6440.50, 4236.92 and 5444.90, 959.02 and 1061.52, 186.53 and 196.27, 12.62 and 14.57, 9.81 and 9.71 mg/kg Zn, respectively. Results exhibited some changes depending on maturation situations. The oil and total phenol contents and antioxidant activities of ripe sumac fruits were found to be partially higher than unripe sumac fruits. Gallic acid, catechin, caffeic acid, resveratrol and kaempferol values of ripe sumac fruits were detected higher compared to the results of the some compounds of unripe sumac fruits.