مشخصات پژوهش

There is a significant increase in the use of plant extracts by the food industry as a natural preservative. Fat oxidation and microbial growth in food can be controlled using plant extracts. Aqueous extract of sumac has a strong antioxidant and antibacterial activity against pathogens of natural foods, so the aqueous extract of the plant is used as an effective and natural preservative in food production. In industry, sumac seeds are suitable for the production of spice products. However, they are rich in linoleic and oleic acids, which are considered suitable conditions for the use of plant seeds as valuable raw materials for the oil industry. In this context, mixing sumac seed oil with olive oil for use in sumac salads and cooking is currently proposed. In this research work, the active ingredients of Iranian and Iraqi sumac were extracted with methanolic and aqueous methanol solution and were determined by mass spectrometry and high performance liquid chromatography (HPLC). In the continuation of research its phenolic, antioxidant and antibacterial substances were examined and then the structure of the products was determined by IR and NMR spectra.