Effects of antioxidant and physicochemical properties on antimicrobial activity of sumac (Rhus coriaria L.) plant spices which are collected from the southeastern anatolia region of Turkey

Abstract

The current work aimed to determine the effects of antioxidant and physicochemical properties of sumac fruits on its antimicrobial activity. Samples collected from Mardin and Diyarbakır provinces which are located in Turkey’s Southeastern Anatolia were used and the results were compared among each other. Samples taken from Diyarbakır and Mardin were analysed separately, and they exhibited high antioxidant activities. Analyzes were performed on the aqueous extracts of the collected samples. The highest rate in the determination of total phenolic substance content by the Folin-Ciocalteu method was observed in the first sample collected from Diyarbakır Çermik and this value was recorded as 82.2 mg gallic acid g-1 sumac. The highest total flavonoid content (7.55 mg catechin g-1 sumac) and inhibition value (75.7 % DPPH) were also observed in the same sample. On the other hand, the sample obtained from Bismil, showed a strong antimicrobial effect by affecting the highest zone area among the six samples which also had a 72.3% DPPH inhibition value and 54.6 (mg gallic acid g-1 sumac) total phenolic content value. It has been observed that the antimicrobial effect is directly proportional to the antioxidative values.