DETERMINATION OF THE CHEMICAL COMPOSITION AND FOOD ADDITIVE CONTENTS OF SUMAC SOUR CONDIMENTS

In this study, the physicochemical, nutritional, and bioactive properties of a total of 11 commercial sumac sour samples coded from SS-1 to SS-11 were evaluated. The Brix values ranged from 61.8 to 78.6%, indicating high soluble solids and a viscous consistency. pH values varied between 1.23 and 3.05, confirming the acidic character of the products, which contributes to microbial stability. Viscosity, water activity, and electrical conductivity showed wide variability among samples, reflecting differences in raw materials and processing. Sugar profiling revealed significant variation in fructose, glucose, maltose, and sucrose contents, with some samples containing added sugars, while others maintained natural sugar composition. Ash content and protein levels were generally low, except for SS-11, which exhibited notably high mineral and protein values. Antioxidant analyses demonstrated that phenolic and flavonoid contents were highly variable, with SS-11 showing the strongest activity. Preservatives such as sorbic and benzoic acids were detected in some samples, while artificial sweeteners (Acesulfame-K, Aspartame, and Sucralose) were present in specific products. Overall, the study highlights considerable variability in the composition and quality of commercial sumac sour, influenced by raw material, processing, and potential additives. These findings underscore the importance of quality control to ensure both nutritional value and consumer safety.