Sumac in Food Industry: A Changing Outlook for Consumer and Producer

Abstract

Rhus coriaria Linn. (Anacardiacea), commonly known as sumac, grows in non-agriculturally regions and its various species may be used for medicinal purposes. This plant is grows mainly in Iran, Afghanistan and the Mediterranean bordering countries. In folk medicine, it was used for treatment of stroke chronic symptoms, diarrhea-dysentery, hemorrhoids, leucorrhea, sore throat, ophthalmic, wound healing, pain and liver disease. Also sumac has protective effect on some risk factors of atherosclerosis and oxidative stress. Results have shown that sumac may be a source of hydrolysable tannin and natural antimicrobial agents making it a usable natural preservative, antioxidant and antimicrobial component in food industry. These biological properties may be attributed to the presence of individual phytochemicals, mainly phenolic compounds. This review presents a changing outlook for consumers and producers regarding the applications of sumac in food formulations.