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Pakistan Journal of Nutrition
  Year: 2009 | Volume: 8 | Issue: 10 | Page No.: 1570-1574
DOI: 10.3923/pjn.2009.1570.1574
Comparative Study on the Chemical Composition of Syrian Sumac (Rhus coriaria L.) and Chinese Sumac (Rhus typhina L.) Fruits
Rima Kossah, Consolate Nsabimana, Jianxin Zhao, Haiqin Chen, Fengwei Tian, Hao Zhang and Wei Chen

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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How to cite this article:

Rima Kossah, Consolate Nsabimana, Jianxin Zhao, Haiqin Chen, Fengwei Tian, Hao Zhang and Wei Chen, 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: 1570-1574.

DOI: 10.3923/pjn.2009.1570.1574

URL: https://scialert.net/abstract/?doi=pjn.2009.1570.1574

 
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