In this study, the phenolic content of three sumac (R. coriaria L.) samples were evaluated including, brown sumac fruit, brown sumac powder and red sumac. Methanol, ethanol, mixture of methanol-ethanol and distilled water were used for extraction. Phenolic content was determined by Folinâ€“Ciocaltaeu procedure. The efficiency of the extraction varied considerably. The phenolic content of brown sumac powder, brown sumac fruit and red sumac powder were 2.906-2.997, 2.438- 2.529, 2.172- 2.263 gallic acid equivalents/100 g (GAE/100 g), respectively. According to the results, ethanol shows the best results and sumac had highest phenolic content as compared to other extracts.