2022-12-052022-12-052013-01-08Şahan, Y. vd. (2013). "Effect of processing techniques on antioxidative enzyme activities, antioxidant capacity, phenolic compounds, and fatty acids of table olives". Food Science and Biotechnology, 22(3), 613-620.1226-7708https://doi.org/10.1007/s10068-013-0122-9https://link.springer.com/article/10.1007/s10068-013-0122-9http://hdl.handle.net/11452/29675In 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.eninfo:eu-repo/semantics/closedAccessFood science & technologyTable oliveProcessing techniqueAntioxidant propertyAntioxidant enzymeFatty acid compositionMaturation processHydrogen-peroxideFruitCultivarOleuropeinDrupesL.AntioxidantsAntioxidant enzymeAntioxidant propertiesFatty acid compositionProcessing techniqueTable olivesEnzyme activityArticle0003210710000032-s2.0-84879665315613620223Food science & technologyAntioxidant; Oleuropein; Elenolic Acid