Properties of Sumac Plant and Its Importance in Nutrition

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dc.contributor.authorKaradaş, Özgür
dc.contributor.authorYılmaz, İsmail C.
dc.contributor.authorGeçgel, Ümit
dc.date.accessioned2022-05-11T14:43:53Z
dc.date.available2022-05-11T14:43:53Z
dc.date.issued2020
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractSumac is the common name of the Anacardiaceae family, belonging to the Rhus genus, with more than 250 species of flowering plants, and the most known among these species is Rhus coriaria. When the general characteristics of the Anacardiaceae family are examined, it is seen that there are plants in the form of bush or shrub, which find themselves naturally distributed in temperate and warm climates. Sumac can also grow in areas that are not suitable for agriculture, and this shows the potential for commercialization of sumac plants without competing for land uses. Sumac, a natural source of bioactive compounds; It has significant potential with components that can be used in many different fields such as organic acids, fatty acids, amino acids, vitamins, minerals, anthocyanins, and phenolic acids. It also shows a strong antioxidant effect due to the phenolic compounds it contains, especially gallic acid and its derivatives. In the food industry, sumac (Rhus coriaria L.) is used as a spice and sumac sour to give aroma and flavor in many dishes. It is also considered a valuable raw material for the food industry due to its bioactive components. Today, increasing the usage areas of sumac plant in the food sector and knowing its contribution to human health are increasing the interest of consumers for sumac every day. In this review article, information is given about the properties of sumac plant and its importance in nutrition.
dc.identifier.doi10.29329/ijiaar.2020.274.10
dc.identifier.endpage383
dc.identifier.issn2602-4772
dc.identifier.issue3en_US
dc.identifier.startpage377
dc.identifier.trdizinidTkRFd09EZ3dNQT09
dc.identifier.urihttps://doi.org/10.29329/ijiaar.2020.274.10
dc.identifier.urihttps://app.trdizin.gov.tr/makale/TkRFd09EZ3dNQT09
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9759
dc.identifier.volume4
dc.indekslendigikaynakTR-Dizin
dc.institutionauthorKaradaş, Özgür
dc.institutionauthorYılmaz, İsmail C.
dc.institutionauthorGeçgel, Ümit
dc.language.isoen
dc.relation.ispartofUluslararası tarım araştırmalarında yenilikçi yaklaşımlar dergisi (Online)
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleProperties of Sumac Plant and Its Importance in Nutrition
dc.typeArticle

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