Antimicrobial, Antioxidant, and Phytochemical Activities of Rhus coriaria L. and its Phenolic Compounds and Volatile Component Analyses


  • Mehmet Öz Gümüşhane University, Department of Forestry, Gümüşhane 29100, Türkiye
  • Cemalettin Baltacı Gümüşhane University, Department of Food Engineering, Gümüşhane 29100, Türkiye
  • Muhammed Said Fidan Bursa Technical University, Department of Forest Industry Engineering, Bursa 16310 Türkiye
  • Şeyda Merve Karataş Gümüşhane University, Department of Food Engineering, Gümüşhane 29100, Türkiye


GC-MS/FID, HPLC-DAD, Chemical and phenolic composition, Antioxidant-antimicrobial-enzyme activities, Rhus coriaria L.


Volatile oil analysis, phenolic constituents, antioxidant capacity, antimicrobial activity, vitamin C, and enzyme activities of the fruits of Rhus coriaria L. were studied. The chemical with the highest percentage was sesquiterpene hydrocarbons with 40.4%. The major compound was detected as caryophyllene (36.9%). The main phenolic constituents of fruit samples were gallic acid, syringic acid, protocatechuic acid, and 4-hydroxybenzoic acid. The highest phenolic constituents of fruits were gallic acid. Ferric (III) ion reducing antioxidant power (FRAP) capacity (14.9 mg FeSO4 eq./g), free radical scavenging (ABTS) capacity (68.8 mg AA eq./g), ABTS % inhibition rate (98.0%), free radical scavenging (DPPH) (53.1 mg AA eq./g), and DPPH % inhibition (79.6%) amounts were determined in antioxidant capacities of the samples. The bioactive component contents of the samples were total antioxidant amounts (TAC) (32.8 mg GA/g), total flavonoid substance amounts (TFC) (73.8 mg QE eq./g), and total phenolic substance amounts (TPC) (41.4 mg GA eq./g). The results of the antimicrobial activity analysis of R. coriaria fruit samples showed antimicrobial activity against Staphylococcus aureus and Listeria monocytogenes microorganisms. The amount of vitamin C and enzyme inhibitor activity in the fruits of R. coriaria were determined as 35.5 mg/100 g and 0.07 mg/mL, respectively.



2023-08-07 — Updated on 2023-08-07



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