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Phenolic Content of Selected Sumac Fruits from Iran, Extracted With Different Solvents
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نویسنده
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bashash m. ,bolandi m. ,zamindar n.
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منبع
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journal of chemical health risks - 2012 - دوره : 2 - شماره : 4 - صفحه:17 -20
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چکیده
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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.
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کلیدواژه
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phenolic compounds ,solvent extraction ,sumac
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آدرس
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islamic azad university, damghan branch, department of food science and technology, ایران, islamic azad university, damghan branch, department of food science and technology, ایران, islamic azad university, khorasgan branch, department of food science and technology, ایران
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Authors
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