Sumac Fruit Research Articles

Ultrasound-assisted extraction of sumac fruit oil and analysis of its fatty acid composition.

The use of ultrasound for enhancing the extraction of sumac fruit oil was investigated to maximize the utilization of available sumac fruit resources. The optimal extraction parameters were determined using single-factor trials and Box-Behnken design optimization and were found to be a liquid-to-material ratio of 13:1mL/g, an ultrasound temperature of 47°C, and an ultrasound duration of 32min. These yielded a 20.59% extraction rate of the oil. The ultrasonic-assisted approach markedly increased the extraction rate and significantly reduced the extraction time when compared to classical Soxhlet extraction. The resulting sumac fruit oil had a brown-yellow color with peroxide, acid, and iodine concentrations of 2.43mg/g, 0.44g/100g, and 135g/100g, respectively, and relative density (d20 20), and refractive index (20°C) values of 0.911, and 1.469, respectively. The primary fatty acids in the oil were stearic, linoleic, palmitic, linolenic, and oleic acids. With a 74.14% unsaturated fatty acid content, it has a high nutritional value as well as significant development and usage potential. PRACTICAL APPLICATION: This study demonstrates a highly efficient method for extracting vegetable oils and fats. It has the advantages of simple operation, low extraction temperature, short extraction time, high extraction rate, no damage to the material structure, excellent phusicai and chemical properties of the extracted vegetable oil, low cost, and the potential application in the food industry is crucial.

Extraction of Anthocyanin Dye from Staghorn Sumac Fruit in Various Solvents and Use for Pigment Printing

Extraction of Anthocyanin Dye from Staghorn Sumac Fruit in Various Solvents and Use for Pigment Printing

In vitro bioactivities and shelf life protective properties of sumac extracts against foodborne pathogens and computational analysis of sumac compounds

The aim of this study was to investigate the antibacterial, antibiofilm, antioxidant and shelf life protective potentials of infusion, decoction, and room temperature samples of sumac fruits prepared as used by the local people against three foodborne pathogens including Bacillus cereus, Escherichia coli O157:H7, and Staphylococcus aureus isolated from food samples. The room temperature samples of sumac showed a remarkable antibacterial activity (81.25%) against S. aureus. Infusion and decoction samples of sumac fruit showed an effective antibacterial activity (∼70%) against E. coli O157:H7. Moderate efficacy against B. cereus was observed in all treatment groups. Antibiofilm effects of sumac were observed against B. cereus and S. aureus, but not against E. coli O157:H7. The total antioxidant activity was found to be close to the reference compounds. The twenty-two phenolic and flavonoid chemical compounds (gallic acid, gentisic acid, protocatechuic acid, protocatechualdehyde, 4-OH-benzoic acid, salicylic acid, chlorogenic acid, cafeic acid, p-coumaric acid, ferulic acid, rosmarinic acid, sinapic acid, trans-cinnamic acid, rutin, resveratrol, myricetin, naringenin, quercetin, luteolin, kaempferol, apigenin, and chrysin) were identified by Liquid Chromatography Mass Spectrometer (LC-MS/MS) and these molecules were analyzed by computational analyses using SwissADME, admetSAR 3.0 and the AntiBac-Pred web tool. In addition, the antibacterial efficacy of sumac fruit extracts was tested on mixed Mediterranean salad samples to evaluate the shelf-life enhancing effect. The efficacy of sumac fruit against common foodborne pathogens suggests that the ethnobotanical use of sumac may provide protection against bacterial diseases and can be utilized as an additive and/or ingredient in the food industry.

Inhibitory effect of polyphenols from sumac, pomegranate and Indian almond on urease producing bacteria and jack bean urease activity

Urinary tract infection caused by Klebsiella, Proteus and Streptococcus is a urease dependent process, hence treatment of these infections by antibacterial compounds lies in inhibition of their virulence factors. The crude methanolic extracts derived from sumac fruit, pomegranate peel and Indian almond leaves were separated into anthocyanin and non-anthocyanin fractions using solid phase cartridges. The inhibitory effect of these fractions was determined on the growth of urease producing species and jack bean urease activity. Known compounds in the fractions were also docked with ureases of different biological origins viz. K. pneumoniae (PDB ID: 8HCN), K. aerogenes (PDB ID: 2KAU), Helicobacter pylori (PDB ID:8HC1)and Canavalia ensiformis (jack bean) (PDB ID: 3LA4) to determine their binding affinities and interaction with the enzyme. All the fractions showed significant inhibition growth for P. mirabilis, S. epidermidis and K.pneumoniae. Among the samples, sumac showed greatest inhibition against all (MIC 6-25 mg.mL−1) while among the fractions, anthocyanin was found to be most active (MIC 6-12 mg/mL). Likewise, all fractions inhibited urease with lowest ICs50 shown by sumac fractions (21-116 μg.mL−1). Out of 39 compounds docked, 27 showed interaction with movable flaps and/or active site of ureases which explains their mode of inhibition.

Phytochemical profiling and investigation of antioxidant, anti-proliferative, and antibacterial properties in spontaneously grown Sicilian sumac (Rhus coriaria L.) fruits

This study aimed to assess the phytochemical profile and associated functional properties of sumac (Rhus coriaria L.) fruits harvested from wild plants in Sicily.Chemical characterization unveiled exceptionally high levels of polyphenols (10.99 g GAE/100 g DW), including substantial quantities of proanthocyanidins (61.577 mg PACE/100 g DW), and identified 82 phytochemicals belonging to various flavonoid classes. The hydroalcoholic extract from Sicilian sumac exhibited remarkable redox-active properties, providing antioxidant protection in a cell-based model of lipid peroxidation (CAA50: 1.116 μg/mL). Additionally, it displayed significant antiproliferative activity against four human tumor epithelial cell lines with GI50 values ranging from 31.08 to 149.74 μg/mL and robust antibacterial activity against major foodborne pathogens (MIC: 12.5–25.0 mg/mL).Our findings highlight Sicilian sumac fruit as a rich source of phytochemicals that positively contribute to the cellular redox state even when consumed in small quantities. Additionally, its diverse bioactivities indicate potential applications across food and non-food sectors.

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

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.

Phytochemical variations antioxidant, and antibacterial activities among zebaria sumac (Rhus coriaria var. zebaria) populations in Iraq

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.

Polyphenol-rich extract of Chinese sumac (Rhus chinensis Mill.) fruits and its main component decrease in vitro starch digestibility of bread: Exploring the potential mechanisms from the perspective of molecular interactions

This study intended to examine whether the polyphenol-rich extract of Chinese sumac fruits (PREF) and its main component quercitrin can delay the in vitro starch digestibility of bread and unravel the underlying mechanisms. The findings indicated that PREF or quercitrin fortification, especially a high dose of PREF (50 g/kg of flour), altered the texture and surface morphology of bread and reduced its digestibility. In vitro inhibiting starch digesting enzymes and in silico analyses were performed to unveil the underlying mechanisms. Both PREF and quercitrin significantly inhibited the activities of α-glucosidase and α-amylase, which could be attributed to the fact that quercitrin can effectively enter the active site of enzymes and form a stable complex. Moreover, the major polyphenols in PREF formed a stable complex with the starch chain, which reduced its digestibility. These encouraging results signify that PREF fortification may be used to develop new healthy bread products for patients with diabetes.

Chinese Sumac (Rhus chinensis Mill.) Fruits Prevent Hyperuricemia and Uric Acid Nephropathy in Mice Fed a High-Purine Yeast Diet.

Hyperuricemia (HUA) is a prevalent chronic disease, characterized by excessive blood uric acid levels, that poses a significant health risk. In this study, the preventive effects and potential mechanisms of ethanol extracts from Chinese sumac (Rhus chinensis Mill.) fruits on HUA and uric acid nephropathy were comprehensively investigated. The results demonstrated a significant reduction in uric acid levels in hyperuricemia mice after treatment with Chinese sumac fruit extract, especially in the high-dose group, where the blood uric acid level decreased by 39.56%. Visual diagrams of the kidneys and hematoxylin and eosin (H&E)-stained sections showed the extract's effectiveness in protecting against kidney damage caused by excessive uric acid. Further investigation into its mechanism revealed that the extract prevents and treats hyperuricemia by decreasing uric acid production, enhancing uric acid excretion, and mitigating the oxidative stress and inflammatory reactions induced by excessive uric acid in the kidneys. Specifically, the extract markedly decreased xanthine oxidase (XOD) levels and expression in the liver, elevated the expression of uric acid transporters ABCG2, and lowered the expression of uric acid reabsorption proteins URAT1 and SLC2A9. Simultaneously, it significantly elevated the levels of endogenous antioxidant enzymes (SOD and GSH) while reducing the level of malondialdehyde (MDA). Furthermore, the expression of uric-acid-related proteins NLRP3, ACS, and Caspase-3 and the levels of IL-1β and IL-6 were significantly reduced. The experimental results confirm that Chinese sumac fruit extract can improve HUA and uric acid nephropathy in mice fed a high-purine yeast diet. This finding establishes a theoretical foundation for developing Chinese sumac fruit as a functional food or medicine for preventing and treating HUA.

Development of value-added product from sumac fruit

Development of value-added product from sumac fruit

Determination of mineral content and antimicrobial activities of sumac (Rhus coriaria L.) grown under Kilis ecological conditions (Turkey)

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.

Phytochemical Investigation of Sumac (Rhus coriaria L.) Fruits from Different Sicilian Accessions.

Sumac, Rhus coriaria L., is employed as a natural preservative in the food sector, due to its rich content of antioxidant compounds, including hydrolysable tannins, phenolic acids, anthocyanins, and flavonoids. In this work, the phytochemical characterization of sumac fruits from five Sicilian accessions was performed to evaluate their potential as a food preservative for nutraceutical exploitation. Spectrophotometric tests and HPLC-MS/MS analyses were conducted to assess and compare the antioxidant power of the water extracts produced with the five sumac accessions. Principal component analysis was also carried out to better visualize the obtained results. Flavonoids and phenolic acids, namely isoquercitrin (20,342.82 mg/kg dry extract) and gallic acid (197,489.19 mg/kg dry extract), were more abundant in fruits from the population of San Biagio Platani, while the one from Giarratana was characterized by a higher content of anthocyanins such as cyanidin-3-glucoside (20,889.81 mg/kg dry extract). These two populations can be recognized as the most suitable settings for the implementation of sumac cultivation and the development of sumac-based products, especially for food and nutraceutical purposes.

Determination of volatile components and ethnobotanical properties of Rhus coriaria L. in Isparta province of Turkey

Rhus coriaria L., which is from the Anacardiaceae family, is important as a spice and medicinal plant in Türkiye. In recent years, when drugs are insufficient, interest in natural plants has increased and their importance has increased in terms of being a source of raw materials in many industrial areas. In this study, it was aimed to determine the volatile components of sumac fruit samples collected from Kasnak, Kovada Lake, Barla Mountain, Aşağıgökdere and Sütçüler locations in Isparta province and their ethnobotanical use in the region. 159 volatile components of Rhus coriaria, were determined by the Head Void-Solid Phase Micro-Extraction (HS-SPME) technique combined with gas chromatography/mass spectrometry (GC/MS). The main components were α-pinene (Sütçüler 16.95%; Barla Mount 24.41%, Kovada 16.37%, Kasnak Forest 5.81%, Aşağıgökdere 18.20%, limonene (Sütçüler 7.50%; Barla Mountain 8.35%; Kovada 18.07%; Kasnak Forest 11%, 83; Aşağıgökdere 12.38%), 1,3,6-Octatriene, 3,7-Dimethyl- (Sütçüler 13.76%; Barla Mountain 19.36%; Kovada 7.97%; Kasnak Forest 5.53% ; Aşağıgökdere 15.01%) and β-caryophyllene (Sütçüler 7.70%; Barla Mountain 21.55%; Kovada 12.99%; Kasnak Forest 33.63%; Aşağıgökdere 1.18%). To determine the ethnobotanical use of Rhus coriaria in the region, a face-to-face survey of 22 questions was applied to 150 people selected by the stratified sampling model from the local people. The local people use the leaves and flowers of Rhus coriaria as tea, the fruits as a spice, and the sour sauce obtained from the fruits for food purposes. They also stated that they use it for various ailments, especially against Covid-19, for health purposes.

Chinese Sumac Fruits (Rhus chinesis Mill.) Alleviate Type 2 Diabetes in C57BL/6 Mice through Repairing Islet Cell Functions, Regulating IRS-1/PI3K/AKT Pathways and Promoting the Entry of Nrf2 into the Nucleus.

This research aimed to probe the potential alleviative effects of ethanol extracts of Chinese sumac (Rhus chinesis Mill.) fruits against type 2 diabetes mellitus (T2DM) in C57BL/6 mice induced by high-fat/high-fructose diet (HFFD) and streptozotocin. The results showed that the ethanol extracts could significantly regulate blood glucose levels, glycosylated hemoglobin, blood lipids, insulin, and insulin resistance, while also restoring endogenous oxidative stress. Pathological and immunohistochemical analyses revealed that the extracts partially restored the physiological function of islet cells. Furthermore, Western blotting results suggested that the extracts could regulate the protein expression in IRS-1/PI3K/AKT signaling pathway, and immunofluorescence findings demonstrated their potential to promote the translocation of Nrf2 into the nucleus. This study elucidated a novel finding that ethanol extracts derived from Chinese sumac fruits have the potential to alleviate symptoms of T2DM in mice. Moreover, these findings could offer valuable scientific insights into the potential utilization of R. chinensis fruits as nutritional supplement and/or functional food to prevent or ameliorate diabetes.

Corn Zein edible film containing Sumac fruit extract and encapsulated Thymus daenensis Celak essential oil to improving the shelf life of chicken fillet

Corn Zein edible film containing Sumac fruit extract and encapsulated Thymus daenensis Celak essential oil to improving the shelf life of chicken fillet

A Focused Insight into Sumac: Biological, Chemical, Health Benefits and Its Applications in Food Industry

Sumac Spice is a tangy red-purple powder produced by drying and grinding the hairy clusters of sumac fruit. It is often used in several regions to add a lemony and astringent taste to many dishes. Sumac is considered a valuable plant that governs nutritious elements such as proteins, unsaturated fatty acids, dietary fibers, minerals, vitamins and many polyphenols. Its phenolic content contributes to activate its medical and therapeutic role. Traditionally, sumac was effective in treating several health issues for centuries. Recently, many studies proved that it has an antibacterial, antiviral, anti-inflammatory, antioxidant, anticancer, cardioprotective, hypolipidemic and hypoglycemic activities. Sumac succeeded to put its mark in the field of the food industry since it was utilized as a natural food additive such as preservative, antioxidant and colorant in various food products. It successfully boosts the quality of different food items such as bread, meat, dairy products, tomato paste, barley soap, peanut oil and shrimps. In total, sumac spice is not only a nutritious spice that adds a distinctive taste to many dishes, but also when incorporated in food industry it meets the consumer concern for the ''natural label'' food products, as well as its valuable role in disease prevention and health promotion.

Properties of cheese and ground beef in the presence of staghorn sumac

AbstractCost‐effective and under‐exploited plant species as functional food ingredients represent alternatives to chemicals with safety concerns and potent toxicity. Staghorn sumac (Rhus typhina) is considered a good source of natural polyphenols, which can be introduced into food products to carry out some specific technological functions (e.g., antioxidation and preservation). However, sumac fruit as a spice is under‐explored for its diversified uses in various food products as a novel functional ingredient. This study explored the technological feasibility and sensory acceptability of two representative sumac‐fortified food systems, namely Cheddar cheese and ground beef. Extracts of sumac (0.5%−5%) dose‐dependently increased the total phenolic and anthocyanin contents, while reducing thiobarbituric acid reactive substance (up to 46%), total plate counts of bacteria (up to 4.5 log colony‐forming units [CFU]/g) and pH of the cheese. In fresh ground beef, sumac extract at concentrations of 1%−5% was effective in reducing the total aerobic counts of Escherichia coli inoculated fresh ground beef by 0.16−1.14 log CFU/g, while improving meat color and oxidative stability during a storage period of 7 days at 4°C. Phytochemical profiling by high‐performance liquid chromatography showed the presence of gallic acid, caffeic acid, ellagic acid, quercetin and anthocyanins in the sumac extracts. These compounds were possibly responsible for the antimicrobial and antioxidant activities in the evaluated food systems. Sensory acceptability of Cheddar cheese or cooked beef meatballs with sumac extract addition (0.5%−3%) were similar to their respective controls. This study provides a feasible approach to satisfy health‐conscious consumers who favor a natural multifunctional ingredient to preserve food products.

Sumc (Rhus coriaria L.) fruit ameliorates paracetamol-induced hepatotoxicity

Sumac [Rhus coriaria L. (Anacardiaceae)] is a widely used spice in the Middle East. In this study, the hepatoprotective effects of sumac fruit were evaluated using a rat model of paracetamol-induced liver injury. The experimental design relies on the pretreatment of rats with intraperitoneal sumac extract followed by a toxic dose of paracetamol. Tissue alterations, serum levels of oxidative stress markers, as well as gene expression of immunomarkers were evaluated. Rats pre-treated with sumac displayed attenuated signs of toxicity. Upon paracetamol intoxication, sumac-pretreated animals showed a minimal increase in liver enzyme levels. In parallel, serum albumin and total protein levels were close to normal. Moreover, pretreated sumac animals had preserved hepatocyte morphology, whereas unprotected animals had necrotic deformations. Importantly, these effects were dose-dependent and comparable to the silymarin-treated positive control group. In conclusion, sumac extract offers a potential hepatoprotective regimen against xenobiotic-induced hepatotoxicity and for oxidative stress management.

The preventive effect of Chinese sumac fruit against monosodium urate-induced gouty arthritis in rats by regulating several inflammatory pathways.

Chinese sumac (Rhus chinensis Mill.) fruit is a traditional Chinese medicinal material that can be consumed daily. This study aimed to investigate whether the ethanol extract of sumac fruits can ameliorate monosodium urate-induced gouty arthritis in rats from the perspective of inflammation. Results showed that the extract of Chinese sumac fruits can obviously prevent monosodium urate-induced gouty arthritis in rats. Further analyses revealed that this bioactivity may be mainly achieved by modulating several inflammatory pathways, including NLRP3, NF-κB, and MAPK pathways. In addition, the extract can also improve oxidative stress by reducing the levels of malondialdehyde and myeloperoxidase, increasing the contents of superoxide dismutase and glutathione. In conclusion, this study revealed that the Chinese sumac fruit can alleviate the pathological symptoms of gouty arthritis by inhibiting inflammatory responses and oxidative stress, which can provide a theoretical basis for the use of Chinese sumac fruits as a Chinese herbal medicine and health food for the prevention and treatment of gouty arthritis.

Rhus coriaria extracts inhibit quorum sensing-related virulence and biofilm production in drug-resistant Pseudomonas aeruginosa recovered from burn wounds.

Numerous studies have confirmed sumac's ability to inhibit pathogens and even eradicate chronic drug-resistant infections. Current research was conducted to demonstrate the action of various sumac extracts at sub-inhibitory concentrations in modulating pathogen-related characteristics instead of killing them. The influence of sumac extracts on the quorum sensing dependent virulence of multidrug-resistant isolates of Pseudomonas aeruginosa recovered from burn wounds was considered by detecting the effect on biofilm development, various virulence factors, and expression of bacterial exotoxin A and quorum sensing related genes. Experiments to characterize and measure sumac extract's impact on the P. aeruginosa growth, biofilm, exoproteases, pyocyanin, motility, and the quorum sensing networks revealed that all studied characteristics were reduced by concentrations below inhibition without affecting bacterial growth. Furthermore, the expression of exotoxin A, rhl, and las glucons was declined or even inhibited by lower levels of sumac fruit fractions. The findings revealed that sumac fights infections either by its inhibitory effect on the bacterial cells or by reducing bacterial signaling and virulence by disruption of the bacterial signal system.