Rhus coriaria L. (Sumac), a Versatile and Resourceful Food Spice with Cornucopia of Polyphenols - Aix-Marseille Université Access content directly
Journal Articles Molecules Year : 2022

Rhus coriaria L. (Sumac), a Versatile and Resourceful Food Spice with Cornucopia of Polyphenols

Gaber El-Saber Batiha
  • Function : Author
Oludare Ogunyemi
Hazem Shaheen
Funso Kutu
Charles Olaiya
  • Function : Author
Jean-Marc Sabatier
Michel de Waard


In recent years, utilization of Rhus coriaria L. (sumac) is upgrading not only in their culinary use and human nutrition, but also in the pharmaceutical industry, food industry and veterinary practices. This is driven by accumulating evidence that support the ethnobotanical use of this plant; in particular, advanced knowledge of the content of nutritional, medicinal and techno-functional bioactive ingredients. Herein, we discuss polyphenolic compounds as the main bioactive ingredients in Rhus coriaria L., which contribute mainly to the significance and utility of this spice. Most of the antioxidant potential and therapeutic roles of sumac are increasingly attributed to its constituent tannins, flavonoids, and phenolic acids. Hydroxyphenyl pyranoanthocyanins and other anthocynins are responsible for the highly desired red pigments accounting for the strong pigmentation capacity and colorant ability of sumac. Certain polyphenols and the essential oil components are responsible for the peculiar flavor and antimicrobial activity of sumac. Tannin-rich sumac extracts and isolates are known to enhance the food quality and the oxidative stability of animal products such as meat and milk. In conclusion, polyphenol-rich sumac extracts and its bioactive ingredients could be exploited towards developing novel food products which do not only address the current consumers’ interests regarding organoleptic and nutritional value of food, but also meet the growing need for ‘clean label’ as well as value addition with respect to antioxidant capacity, disease prevention, and health promotion in humans.
Fichier principal
Vignette du fichier
molecules-27-05179.pdf (2.22 Mo) Télécharger le fichier
Origin : Publisher files allowed on an open archive
Licence : CC BY - Attribution

Dates and versions

hal-03756833 , version 1 (27-06-2023)





Gaber El-Saber Batiha, Oludare Ogunyemi, Hazem Shaheen, Funso Kutu, Charles Olaiya, et al.. Rhus coriaria L. (Sumac), a Versatile and Resourceful Food Spice with Cornucopia of Polyphenols. Molecules, 2022, 27 (16), pp.5179. ⟨10.3390/molecules27165179⟩. ⟨hal-03756833⟩
17 View
7 Download



Gmail Facebook X LinkedIn More