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Asuman Cansev,Hatice Gulen,Atilla Eris 한국원예학회 2011 Horticulture, Environment, and Biotechnology Vol.52 No.2
In this study, one-year-old shoots of the olive (Olea europaea L.) cv. Gemlik were tested at artificial low temperatures (4, -5℃, -10℃, and -20℃) every month for two years. For low temperature treatment, the degree of cell membrane injury in leaves and barks was determined by ion leakage method. In addition, with regard to antioxidative defense mechanism, activities of catalase (CAT, EC 1.11.1.6) and ascorbate peroxidase (APX, EC 1.11.1.11) enzymes were determined. Leaf and bark tissues subjected to 4℃ and -5℃ injured to a limited extent in all months. However, more than 50% injury occurred by temperatures equal to or colder than -10℃ treatments depending on the season. For -10℃ and -20℃ treatments, the lowest and the highest injury in leaf and bark tissues were detected during winter and summer seasons, respectively. We determined in this study that CAT and APX enzyme activities are generally higher during fall and winter compared with those in summer. On the other hand, CAT and APX enzyme activities started increasing during fall along with a decreasing freezing injury while the activities of these enzymes decreased to some extent during winter when freezing injury was the lowest. In addition, while CAT activity decreased with low temperature treatments, APX activity did not change until -5℃ treatment but decreased with decreasing temperatures starting from -10℃ depending on the month the tissue was obtained. In conclusion, olive plant shows considerable tolerance to low temperatures that are achieved after daily gradual decreases by increasing cell membrane stability through complicated mechanisms including antioxidative enzyme metabolisms. In addition, APX may be more effective in maintaining cold-hardiness of olive compared with CAT.
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Yasemin Sahan,Asuman Cansev,Hatice Gulen 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.3
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 4different 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.
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