Effect of processing techniques on antioxidative enzyme activities, antioxidant capacity, phenolic compounds, and fatty acids of table olives


ŞAHAN Y. , CANSEV A. , Gulen H.

FOOD SCIENCE AND BIOTECHNOLOGY, vol.22, no.3, pp.613-620, 2013 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 22 Issue: 3
  • Publication Date: 2013
  • Doi Number: 10.1007/s10068-013-0122-9
  • Title of Journal : FOOD SCIENCE AND BIOTECHNOLOGY
  • Page Numbers: pp.613-620
  • Keywords: table olive, processing technique, antioxidant property, antioxidant enzyme, fatty acid composition, MATURATION PROCESS, HYDROGEN-PEROXIDE, FRUIT, CULTIVAR, OLEUROPEIN, DRUPES, L.

Abstract

In this study, olive fruits (Olea europeae cv. Gemlik) of the most common sources of table olives in Turkey were used. Total polyphenol content (TPC), antioxidant capacity (AC), and antioxidant enzymes (catalase, CAT; ascorbate peroxidase, APX; and glutathione reductase, GR) of table olives were compared by 4 different methods of ripe table olive processing. Results revealed that TPC of the processed olives ranged from 117.44 to 418.69 mg gallic acid equivalents/g fresh weight (f.w.). The highest AC as mg Trolox equivalents of 189.58/g f.w. was obtained from unprocessed black olives. CAT, APX, and GR activities of unprocessed olives were higher than those obtained in all processed olives. In conclusion, TPC, AC, and antioxidant enzyme activities are strongly affected by fruit ripening and processing in table olives of 'Gemlik' cultivar. In addition, the best processing technique is untreated black olives in brine for antioxidant properties.