In vitro antioxidant characterization, optimization and antibacterial activity evaluation of Iraqi sumac, Rhus coriaria, fruits extracts

Ethanol (Eth. ext.), flavonoid (F. ext.), and anthocyanin (A. ext.) extracts of sumac fruits (Rhus coriaria) were performed. Preliminary phytochemical analysis of Eth. ext. exhibited the existence of saponins, carbohydrates, phenols, flavonoids, tannins, and glycosides. In vitro, antioxidant evaluation for all prepared extracts was implemented using assays of β- carotene-linoleic acid, H2O2 scavenging and reducing power (RP), and total antioxidant capacity (TAC). Also, the total contents of flavonoids and phenols were performed. The most potent antioxidant activity was observed in A. ext. followed by Eth. ext., and then F. ext. The highest total phenolic and flavonoid contents were observed in Eth. ext. TAC was declined with elevating boiling time, storage, and pH. Eth. ext. revealed antibacterial activity being strong against S. auras and E. coli at all utilized concentrations. Nevertheless, all extracts revealed a realistic and concentration-dependent inhibitory influence. Temperature and pH influence on TAC for Eth. ext. as a case study was optimized by response surface methodology (RSM).