Evaluation of antioxidant activities of Iranian sumac (R. coriaria L.) fruit and spice extracts with different solvents

Bashash, Moein; Zamindar, Nafiseh; Bolandi, Marzieh

doi:10.1007/s11694-014-9182-7

Cited by 17 publications

(7 citation statements)

References 28 publications

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“…In this study, FBS and CIBS showed the highest levels of polyphenol content and antioxidant activity compared with all other samples justifying their use in human studies. The polyphenol content of water‐extracted samples in this study was similar to the results of Bashash et al (2012), who found that the yield ranged from 0.811 to 2.45 mg GAE/g. However, Bashash et al (2012) compared the phenolic compounds of brown sumac fruit, brown sumac powder, and red sumac powder extracted with four different solvents and demonstrated that water was the most efficient solvent, whereas in the current study 80% acetone and 80% ethanol were the most effective solvents for polyphenol and antioxidant activity, respectively.…”

Section: Discussionsupporting

confidence: 90%

“…The polyphenol content of water‐extracted samples in this study was similar to the results of Bashash et al (2012), who found that the yield ranged from 0.811 to 2.45 mg GAE/g. However, Bashash et al (2012) compared the phenolic compounds of brown sumac fruit, brown sumac powder, and red sumac powder extracted with four different solvents and demonstrated that water was the most efficient solvent, whereas in the current study 80% acetone and 80% ethanol were the most effective solvents for polyphenol and antioxidant activity, respectively. This may be due to solvent polarity, which has a major role in increasing solubility of phenolic compounds, depending on their structure (Zlotek et al, 2016).…”

Section: Discussionsupporting

confidence: 90%

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The effect of high‐polyphenol sumac (Rhus coriaria) on food intake using sensory and appetite analysis in younger and older adults: A randomized controlled trial

Majd

Coe

Lightowler

et al. 2023

Food Science & Nutrition

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Aging is accompanied by a decline in appetite and food intake with associated deficiencies in both macronutrients and micronutrients. The aim of this study was to investigate the impact of adding Iranian brown sumac (Rhus coriaria) (CIBS) into butternut squash soup on sensory evaluation and food intake among older adults (n = 20; >65 years old) and younger adults (n = 20; 18–35 years old). To evaluate the polyphenol content and antioxidant activity of the sumac samples, a Folin–Ciocalteu assay (FCR) and ferric ion reducing antioxidant power (FRAP) assay were used, respectively. L‐glutamic acid was assessed using a Megazyme L‐glutamic acid assay. Compusense software was used to assess the sensory evaluation attributes of free‐living older adults and younger adults receiving different doses of sumac in butternut squash soup. Nutritics software was used to assess food intake following the addition of 0.37 g of sumac to soup. CIBS was selected based on a preliminary assessment in vitro for L‐glutamic acid, antioxidant, and polyphenol content of six varieties of sumac. Sensory evaluation results revealed that the difference in perceived intensity of brown color between the soup samples with different doses of CIBS was greater in the younger adults' group (p = .001) than in older adults (p = .037). In addition, the food intake study found that during the ad libitum lunch, older adults consumed more energy (kcal; p = .014), protein (g; p = .025), carbohydrate (g; p = .013), and fat (g; p = .002) after soup with sumac compared to control soup. The overall findings of this study suggest that the addition of sumac to food may have a potential benefit in enhancing ad libitum lunch intake in older adults leading to effective management of malnutrition. This may promote healthy aging and minimize the burden and the consequences of anorexia of aging as main public health concerns.

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Section: Discussionsupporting

confidence: 90%

Section: Discussionsupporting

confidence: 90%

The effect of high‐polyphenol sumac (Rhus coriaria) on food intake using sensory and appetite analysis in younger and older adults: A randomized controlled trial

Majd

Coe

Lightowler

et al. 2023

Food Science & Nutrition

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“…Besides, the presented results go in line with previous studies (El-Mergawi et al, 2016;Thouri et al, 2017), which have shown that date seeds have significant amounts of total flavonoids content and condensed tannins. It is here worth mentioning that the extraction method, the number of extractions steps and the polarity of solvents used play a significant role in increasing the solubility and the fractionation of phenolic compounds (Bashash et al, 2014). Therefore, the extraction method used in our study greatly increased the amount of phenolic acids extracted from the date seeds.…”

Section: Discussionmentioning

confidence: 92%

Phenolic fraction concentrate of Phoenix dactylifera L. seeds: A promising antioxidant and glucose regulator

Bikri¹,

Aboussaleh²,

Abuelezz³

et al. 2021

J Pharm Pharmacogn Res

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Context: The beneficial effects of natural polyphenolic compounds are increasingly emerging as powerful antioxidants and digestive boosters. Phoenix dactylifera seeds are recently identified as a healthy functional food with rich amounts of phenolic compounds. Aims: To analyzing the phenolic profile obtained from Moroccan variety of date seeds and evaluating the inhibitory capacity against digestive enzymes and the antioxidant potential of phenolic fraction concentrate (PFC) of date seeds as a promising antihyperglycemic agent. Methods: Lineweaver–Burk plot analysis was performed to evaluate PFC inhibitory effect against digestive enzyme activity in the presence of different doses of a substrate. Wistar rats were recruited to determine the acute and sub-acute oral toxicity of PFC. Finally, the optimal dose of PFC was selected and its effects on metabolic, hematological and biochemical parameters were determined. Results: High-performance liquid chromatography (HPLC) analysis revealed that PFC contains abundant amounts of phenolic acid: Caffeic acid, chlorogenic acid, 3,4-dihydroxybenzoic acid, p-hydroxybenzoic acid, and 3-hydroxybenzoic acid. PFC showed powerful antioxidant activity as determined by scavenging and reducing assays. PFC significantly inhibited alpha-amylase and alpha-glucosidase enzymes by 87.3% and 78.7%, respectively, via mixed manipulation of Km and Vmax. Acute toxicity examinations revealed PFC to be practically non-toxic with LD50 > 5000mg PFC/kg for both sexes of rats. The no-observed-adverse-effect-level (NOAEL) and lowest observed adverse effect level (LOAEL) for oral administration of PFC were 1000 and 2500 mg/kg for both sexes. Finally, the sub-acute study showed that a PFC dose of 50 mg/kg did not cause any changes in metabolic, biochemical and hematological parameters and was considered to be the optimal healthy dose for rats. Consequently, it induces improvement in glucose concentration in rats. Conclusions: The rational use of phenolic date seeds fraction presents powerful antioxidant and blood glucose regulating nutraceutical that could aid in diabetes mellitus management.

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“…Fat oxidation can severely reduce the quality of food, because it can lead to unacceptable quality and loss of nutritional value. In addition, oxidation can cause health problems, such as atherosclerosis and cancer (Bashash et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of Freeze Storage on the Quality of Lamb Meat Treated With Tomato Peel and Sumac Extracts

Sadallah¹,

Alhaji²

2021

Mesopotamia Journal of Agriculture

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The study was conducted to investigate the influence of natural antioxidants extracted from tomato (Solanum lycopersicum) peel extract (TPE) and sumac (Rhus coriaria) extract (SE) on the quality of lamb meat stored for (6) months at freezestorage (-18 °C). Treated samples (TS) with these extracts showed a significant values (p<0.05) of drip loss and water holding capacity (WHC) compared to untreated samples (UTS). The UTS demonstrated a significant increase (p≤0.05) of cooking loss values compared to TS. Peroxide values (POVs) have been decreased steadily with TS until 2 months of storage, unlike the POVs of UTS were ongoing increase until the end of storage, however no POV significant differences were obtained through the storage period. TS with TPE and SE have continuously showed less volatile base nitrogen values (VBNs) (p≤0.05) compared to UTS. Free fatty acid values (FFAs) showed little differences within the first 3 months of storage for UTS and TS, however, after the 3 months of storage, FA of UTS were significantly increased (p≤0.05) by the end of storage period.

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Evaluation of antioxidant activities of Iranian sumac (R. coriaria L.) fruit and spice extracts with different solvents

Cited by 17 publications

References 28 publications

The effect of high‐polyphenol sumac (Rhus coriaria) on food intake using sensory and appetite analysis in younger and older adults: A randomized controlled trial

The effect of high‐polyphenol sumac (Rhus coriaria) on food intake using sensory and appetite analysis in younger and older adults: A randomized controlled trial

Phenolic fraction concentrate of Phoenix dactylifera L. seeds: A promising antioxidant and glucose regulator

Effect of Freeze Storage on the Quality of Lamb Meat Treated With Tomato Peel and Sumac Extracts

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