Comparison of the Physicochemical Analysis of Commercial Sumac Fruits and Naturally Grown Sumac (Rhus coriaria L.) Fruits in the Artvin Region
DOI:
https://doi.org/10.24925/turjaf.v13i8.2040-2047.7620Keywords:
Rhus coriaria L., sumac, physicochemical analysis, bioactive compounds, AntioxidantAbstract
This study aimed to compare the physicochemical and bioactive properties of natural sumac (Rhus coriaria L.) fruits from the Artvin region with those of commercially available sumac. Both sample types were analyzed for moisture, fat, protein, carbohydrate content, pH, titratable acidity, total phenolic and flavonoid contents, and trace element concentrations. The findings revealed that natural sumac had a higher fat content (28%) and a lower pH (2.92) than commercial samples. Moreover, it exhibited significantly higher total phenolic (47.95 mg GAE/g) and tannin (23.46 mg catechin/g) contents, while flavonoid levels showed no significant difference. Trace element analysis indicated that commercial sumac had higher concentrations of zinc (10.87 mg/kg) and copper (1.78 mg/kg), whereas natural sumac was richer in iron (255.65 mg/kg), magnesium (788.4 mg/kg), and manganese (17.41 mg/kg). These results underscore the superior nutritional and antioxidant potential of natural sumac, highlighting its possible applications in the food, pharmaceutical, and cosmetic industries.
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