Evolution of Volatile Emission in Rhus coriaria Organs During Different Stages of Growth and Evaluation of the Essential Oil Composition

Abstract

Rhus coriaria, also known as Sumac, has been traditionally used in many countries as spice, condiment, dying agent, and medicinal herb. The chemical composition of essential oils (EOs) and the volatile emissions from different organs of this species collected in Sicily (Italy) were analyzed by gas chromatography-flame ionization detection and gas chromatography/mass spectrometry. Monoterpene and sesquiterpene hydrocarbons were the most abundant class in the volatile emissions with β-caryophyllene and α-pinene were the main constituents in the majority of the examined samples. The EO composition was characterized by high amount of monoterpene and sesquiterpene hydrocarbons together with diterpenes. The main compounds in the EO obtained from the leaves and both stages of fruit maturation were cembrene and β-caryophyllene, while α-pinene and tridecanoic acid were the key compounds in the flower EO. All the data were submitted to multivariate statistical analysis showing many differences among the different plant parts and their ontogenetic stages.

Peer Review #2 of "Volatile profiling in Rhus coriaria fruit (sumac) from three different geographical origins and upon roasting as analyzed via solid-phase microextraction (v0.2)"

“…This variation is exemplified in higher furfural and nonanal levels in roasted samples. Likewise, previous reports (Bahar & Altug 2009;Giovanelli et al 2017;Morshedloo et al 2018;Reidel et al 2017) on fresh sumac fruit analyzed using SPME from Turkey, Italy and Iran reported for furfural and nonanal presence at trace levels, suggesting that these are key markers indicative of the roasting process.…”

“…Abundance of monoterpenes has been reported in sumac fruit grown in Italy (Giovanelli et al 2017;Reidel et al 2017), with α-pinene, β-ocimene and fenchone as the main components.…”

“…Sumac name is derived from 'sumaga', simply means red in Syrian language (Shabbir 2012). Sumac has been traditionally used in many Middle Eastern and Mediterranean countries as a spice, dying agent, and medicinal herb (Reidel et al 2017). It is widely used as a condiment in Turkey and Iran to enhance the taste of poultry and vegetable dishes (Ravindran et al 2012).…”

Phytochemical Diversity and Pharmacological Properties of Rhus coriaria

“…In Italy, the VOCs emitted from the different organs of Sicilian R. coriaria at different growth stages, extracted by Solid Phase Micro‐Extraction (SPME) and analyzed by GC/MS were reported. Results clearly indicated the predominance of monoterpenes and sesquiterpenes, represented mainly by pinene isomers ( α and β ) in addition to β ‐caryophyllene.…”

Volatile profiling in Rhus coriaria fruit (sumac) from three different geographical origins and upon roasting as analyzed via solid-phase microextraction

“…Sumac’s name is derived from ‘sumaga’, which simply means red in the Syrian language ( Shabbir, 2012 ). Sumac has been traditionally used in many Middle Eastern and Mediterranean countries as a spice, dying agent, and medicinal herb ( Reidel et al, 2017 ). It is widely used as a condiment in Turkey and Iran to enhance the taste of poultry and vegetable dishes ( Ravindran, Pillai & Divakaran, 2012 ).…”