Comparative Study on the Chemical Composition of Syrian Sumac (Rhus coriaria L.) and Chinese Sumac (Rhus typhina L.) Fruits


Authors

  • Rima Kossah State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
  • Consolate Nsabimana State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
  • Jianxin Zhao State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
  • Haiqin Chen State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
  • Fengwei Tian State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
  • Hao Zhang State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China
  • Wei Chen State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, China

DOI:

https://doi.org/10.3923/pjn.2009.1570.1574

Keywords:

Chemical composition, Rhus coriaria, Rhus typhina, sumac fruit

Abstract

In this article, two different sumac species, namely Syrian sumac (Rhus coriaria L.) and Chinese sumac (Rhus typhina L.) were investigated in order to determine and compare the chemical compositions of their fruits. The proximate analysis revealed a significant difference (p<0.05) between the two sumac species, with Chinese sumac exhibiting higher contents in ash, protein, fat and fiber. Gas Chromatography (GC) revealed that Chinese sumac contains higher percentage of total unsaturated fatty acids than that of Syrian sumac, with oleic and linoleic acids being predominant. The amounts of potassium and calcium were found to be higher in the fruit of Syrian sumac than in that of Chinese sumac. However, both sumac fruits exhibited also appreciable quantities of magnesium, phosphorous, sodium and iron. Syrian sumac contained much more vitamins than that of Chinese sumac, which in contrast exhibited higher amounts of essential and non-essential amino acids than that of Syrian sumac. High-Performance Liquid Chromatography (HPLC) indicated that Syrian sumac contains higher concentrations of organic acids than Chinese sumac and malic acid is the most abundant. Results from this study suggested that both Syrian and Chinese sumac fruits are potential sources of food ingredients and/or additives.

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Published

15.09.2009

Issue

Vol. 8 No. 10 (2009)

Section

Research Article

License

Copyright (c) 2009 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Kossah, R., Nsabimana, C., Zhao, J., Chen, H., Tian, F., Zhang, H., & Chen, W. (2009). Comparative Study on the Chemical Composition of Syrian Sumac (Rhus coriaria L.) and Chinese Sumac (Rhus typhina L.) Fruits. Pakistan Journal of Nutrition, 8(10), 1570–1574. https://doi.org/10.3923/pjn.2009.1570.1574