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    Evaluation of Antioxidant and Antimicrobial Potential of Strawberry Tree (Arbutus Unedo L.) Leaf
    (Korean Society Food Science & Technology-Kosfost, 2011) Orak, Hakime Hulya; Yagar, Hulya; Isbilir, Sebnem Selen; Demirci, Ahmet Sukru; Gumus, Tuncay; Ekinci, Neslihan
    In present study, antioxidant and antimicrobial activities of strawberry tree (Arbutus unedo L.) leaves were investigated. Antioxidant activity was determined by methods of DPPH scavenging, beta-carotene bleaching, reducing power, metal chelating, superoxide anion scavenging, and hydrogen peroxide scavenging activity. Total phenolic content were determined to be 197.16 +/- 1.43 mg GAE/g extract in aqueous extract. The EC50 value of methanolic extracts was found to be 0.423 mg/mL. The extracts of leaves showed nearly 1/4 metal chelating capacity of standard EDTA, high reducing power, superoxide anion scavenging, and hydrogen peroxide scavenging activities. While the strawberry tree leaves exhibited antibacterial activity against Staphylococcus aureus, there was no inhibitory effect against Escherichia coli and Salmonella enteritidis. The strawberry tree leaves exhibited antifungal effect against 2 aflatoxigenic molds namely Aspergillus parasiticus NRRL 2999 and NRRL 465. These results suggest that the strawberry tree leaves may be used as an antioxidant source for pharmaceutical application, nutraceutical and functional food industries.
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    Nutritional and technological characteristics of olive (Olea europea L.) fruit and oil: two varieties growing in two different locations of Turkey
    (Taylor & Francis Ltd, 2009) Aydin, Cevat; Ozcan, Mehmet Musa; Gumus, Tuncay
    Olea europea L. fruits were evaluated for weight, moisture, ash, crude protein, crude oil, energy, crude fibre, roundness, resistance against extra force and product density. The relative density, refractive index, free fatty acids, peroxide value, iodine value and unsaponifiables were determined in the olive oils. The main fatty acids identified by gas chromatography were palmitic acid (16: 0), palmitoleic acid (16: 1), stearic acid (18: 0), oleic acid (18: 1) and linoleic acid (18: 2). Of the identified fatty acids, lauric acid (12: 0), linolenic acid (18: 3), arachidic acid (20: 0), eicosenoic acid (20: 1), behenic acid (22: 0) and lignoseric acid (24: 0) were found in trace amounts. As expected, the oleic acid content was the major fatty acid of olive oil. Oleic acid was represented in much higher concentrations than the other acids. The product roundness, resistance against extra force, product density and weight of 100 fruit were established as technological characteristics in olive fruit. The damage energy and the unit of volume deformation energy of the Memecik and Tavsanyuregi varieties were 1.36 x 10(-3) J and 3.59 x 10(-4) J/mm(3) and 1.89 x 10(-3) J and 5.10 x 10(-4) J/mm(3), respectively. The fruits showed a similar composition, and both fruit and oil contained unsaturated fatty acids.