phenolic content of selected sumac fruits from iran, extracted with different solvents

Clicks: 180
ID: 201471
2013
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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.

Reference Key
bashash2013journalphenolic Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;M. Bashash;M. Bolandi;N. Zamindar
Journal ege eğitim dergisi
Year 2013
DOI
DOI not found
URL
http://jchr.org/index.php/JCHR/article/view/94
Keywords
phenolic compounds poisons

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