Title of article
Phenolic Content of Selected Sumac Fruits from Iran, Extracted With Different Solvents
Author/Authors
Bashash، M. نويسنده Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran. , , Bolandi، M. نويسنده Department of Food Science and Technology, Damghan Branch, Islamic Azad University,Damghan, Iran , , Zamindar، N. نويسنده Department of Food Science and Technology, Khorasgan Branch, Islamic Azad University, Isfahan, Iran. ,
Issue Information
فصلنامه با شماره پیاپی سال 2012
Pages
4
From page
17
To page
20
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.
Journal title
Journal of Chemical Health Risks
Serial Year
2012
Journal title
Journal of Chemical Health Risks
Record number
1026279
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