Phytochemical characterization of some sumac (Rhus coriaria L.) genotypes from southern part of turkey

The present research aimed to study the total phenolics, total anthocyanins, total antioxidants, aroma profile, organic acids, and carbohydrate contents of 15 sumac genotypes selected from Kahramanmaras province of Turkey. Total phenols and anthocyanins were spectrophotometrically assessed. The DPPH method was used to determine the antioxidant capacity of the genotypes. Volatile component profiles were identified by HS-SPME/ GC-MS while organic acids and carbohydrates were assessed by HPLC techniques. Total phenolic content of the genotypes varied from 36.38 (46SMC02) to 58.66 mg/g dw (46SMC10). Total anthocyanin content ranged from 10.87 (46SMC12) to 119.74 mg/L (46SMC05). The total antioxidant capacity was in the range of 73.37 (46SMC07) and 77.00% (46SMC06). A total of 26 volatile compounds were distinctly detected from the genotypes: 11 volatile compounds were classified as alcohols, 7 as terpenes, 6 as aldehydes and 2 as ketones. Lascorbic acid, oxalic acid, citric acid and malic acid volumes were detected in the genotypes and their quantity ranged from 2.13 to 40.3, 1.3 to 2.9, 49.8 to 95.1 and 1360 to 2800 respectively. Sucrose quantity was found to vary between 1.41 (46SMC14) and 5.85% (46SMC01), glucose between the detection limit (46SMC01, 46SMC13 and 46SMC15) and 0.73% (46SMC09), xylose between 8.53 (46SMC14) and 30.17% (46SMC09) and fructose between an undetected value (46SMC09, 46SMC10 and 46SMC11) and 1.93% (46SMC13). The results presented here indicate that sumac fruit is a good source of nutritious compounds that may be used directly as a food source or food additives.

Automated summary

This research aimed to study the chemical composition and aroma profile of 15 sumac genotypes from Kahramanmaras province in Turkey. The results showed that sumac fruit is rich in nutritious compounds and can be used as food ingredients or additives.