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Abstract
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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.
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