Prospects of use of rhus typhina l. (anacardiaceae r.br.) in food and medical industry

Abstract

Dried and powdered fruits of sicilian sumac (Rhus coriaria L., family Anacardiaceae R.Br.) have been used in Asian countries and some others for a very long time as seasoning (spices «sumac», «zatar»). The research is aimed at an assessment of prospects for use of fruits of staghorn sumac (Rhus typhina L.), growing in the middle zone of the Russian Federation, as a spice, having medicinal properties. The morphological and anatomical, dimensional and weight characteristics of Rh. typhina’s fruits, collected in the arboretum of Tsytsin Main Botanical Garden of the Russian Academy of Sciences (MBG RAS), having medicinal properties, were studied. The content of absolutely dry matter and vitamin C in them was determined. For comparison of biochemical parameters, seasoning «sumac» (Rh. coriaria), purchased on open market, was evaluated. It was established that surface of Rh. typhina’s fruit is covered with multicellular trichomes of two types (covering long single-row and glandular capitate on two-celled pedicle); pericarp is differentiated, its structure as a whole is similar to that, described in the literature; the content of absolutely dry matter in air-dry matter (90.5%) and vitamin C (62.0 mg%) in Rh. typhina’s fruits is slightly less than those for Rh. coriaria’s fruits – 96.5% and 64.6 mg%, respectively. Mass of 1000 fruits Rh. typhina (about 12 g) in MBG RAS arboretum is 1,5 times exceed the according to the literature. Thus, Rh. typhina’s fruits may be recommended for further study as an alternative to Rh. coriaria’s fruits, which are traditionally used for making spices.