HPLC–DAD–ESI-MS/MS screening of bioactive components from Rhus coriaria L. (Sumac) fruits Abu Reidah, Ibrahim M. M. Ali-Shtayeh, Mohammed S. Arráez Román, David Segura Carretero, Antonio Palestinian sumac Anacardiaceae Hydrolysable tannins Flavonoids Mediterranean diet HPLC–DAD–ESI-MS/MS This research was partly funded by the European Union under the ENPI CBC MED Program and is a collaborative international project ref. no. I-B/1.1/288. This work was also supported by the project AGL2011-29857-C03-02 (Spanish Ministry of Science and Innovation), as well as P10-FQM-6563 and P11-CTS-7625 (Andalusian Regional Government Council of Innovation and Science), and A1/041035/11 (Spanish Agency for International Development Cooperation). Rhus coriaria L. (sumac) is an important crop widely used in the Mediterranean basin as a food spice, and also in folk medicine, due to its health-promoting properties. Phytochemicals present in plant foods are in part responsible for these consequent health benefits. Nevertheless, detailed information on these bioactive compounds is still scarce. Therefore, the present work was aimed at investigating the phytochemical components of sumac fruit epicarp using HPLC–DAD–ESI-MS/MS in two different ionisation modes. The proposed method provided tentative identification of 211 phenolic and other phyto-constituents, most of which have not been described so far in R. coriaria fruits. More than 180 phytochemicals (tannins, (iso)flavonoids, terpenoids, etc.) are reported herein in sumac fruits for the first time. The obtained results highlight the importance of R. coriaria as a promising source of functional ingredients, and boost its potential use in the food and nutraceutical industries. 2020-07-14T11:58:05Z 2020-07-14T11:58:05Z 2015-01-01 info:eu-repo/semantics/article Abu-Reidah, I. M., Ali-Shtayeh, M. S., Jamous, R. M., Arráez-Román, D., & Segura-Carretero, A. (2015). HPLC–DAD–ESI-MS/MS screening of bioactive components from Rhus coriaria L.(Sumac) fruits. Food chemistry, 166, 179-191. [https://doi.org/10.1016/j.foodchem.2014.06.011] http://hdl.handle.net/10481/62977 10.1016/j.foodchem.2014.06.011 eng http://creativecommons.org/licenses/by-nc-nd/3.0/es/ info:eu-repo/semantics/openAccess Atribución-NoComercial-SinDerivadas 3.0 España Elsevier