**4. Conclusions**

This study provides a characterization of Sicilian sumac drupes, including the proximate composition determination, the phenolic and anthocyanin content, and the mineral content, and suggests its potential use in the food supplement area [48–51]. In addition, it offers for the first time a preliminary screening of its antimicrobial activity against MDR Enterobacteriaceae and proves the non-toxicity of this food matrix. Taken together, the results show the potential of sumac as a functional food supplement and the application of the sumac extract in the food industry, not only as a food additive but also as an efficient and natural food preservative.

**Author Contributions:** Conceptualization, T.G. and A.S.; methodology, G.L.V., V.N., A.M., C.G., F.C., M.S. and Q.B.; writing—original draft preparation, T.G., A.S., G.L.V. and C.G.; writing—review and editing, T.G., N.C. and A.S.; supervision, T.G., N.C., A.S. and G.A. All authors have read and agreed to the published version of the manuscript.

**Funding:** This work received no external funding.

**Conflicts of Interest:** The authors declare no conflict of interest.
