Volume 17, Issue 99 (2020)                   FSCT 2020, 17(99): 147-152 | Back to browse issues page


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1- 1- Department of Statistics and Epidemiology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
2- 1- Department of Statistics and Epidemiology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.2- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran. , khaleghim@tbzmed.ac.ir
3- Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran.
Abstract:   (3671 Views)
Background and Aim:
Oxidative stress factors are known to causes some metabolic disorders diseases. Therefore, preventing, or at least decreasing the amount of these factors may have a positive impact on prevention or improvement of the metabolic diseases. Recently, the herbal medicines are more considered due to more effectiveness. The present study was designed to evaluate anti-oxidant effect of sumac powder (Rhus coriaria L.).
Materials and Methods:
 In the present study, special parts of the sumac plant, dried at room temperature and powdered using laboratory mill. All samples were solubilized in methanol, and four concentrations (12.5, 25, 40 ،50 µ/ml) were prepared and the antioxidant activity of sumac powder measured by DPPH at a wavelength of 517 nm. Finally, the IC50 of all samples and the standard were calculated and compared with standard.
Results:
The methanol extracts of all sumac doses showed dose-dependent potent antioxidant activity. The results indicated that brown sumac powder (IC50 = 14/912) has the higher antioxidant activity compared to red sumac powder (IC50 = 27/385), which was lower than vitamin C (IC50 = 6/708).
Conclusion:
Brown sumac powder has a stronger antioxidant effect than red sumac powder, which can be effective in improving the antioxidant defense of the body, so we advise to consume brown sumac.
 
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Article Type: Brief Communication | Subject: Food quality control
Received: 2019/05/30 | Accepted: 2020/02/22 | Published: 2020/04/29

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