Qualitative and Quantitative Evaluation of the Extracted Flavonoids in Iraqi-Sumac (Rhus Coriaria L.)

Abstract

Sumac (Rhus coriaria L.) is one of the popular spices used in different medical purposes, different studies show that sumac fruits, leaves and seeds contained different types of flavonoids, so the present work was aimed to investigate quantitatively and qualitatively the polyphenolic components of sumac fruits using HPLC and different chemical methods using different standards and modified chemical methods as Ciocalteu phenol reagent and other reagents to do this project of evaluate quantitatively the total phenolic contents TFC and total flavonoids contents TFC in different Sumac extracted solutions using different organic solvents (Ethanol, Methanol and Ethyl Acetate) of different aqueous dilutions, while the total flavonoids evaluated qualitatively using HPLC were about 8 types of flavonoids have been identified in different aqueous methanolic concentrations (50, 75 and 95%v/v) and the higher methanolic concentration extracts shows higher extracted quantities of polyphenolic compounds and flavonoids in compare with the other aqueous diluted methanolic extraction solvents.