The Black Olive Fruits of Jijelian Sigoise Variety (Eastern Algeria): Quality Evaluation for Possible Use as Table Olives and Pesticides Research

Abstract

Black olive fruits of Jijelian Sigoise variety (Eastern Algeria) were  investigated mainly for physico-chemical composition, microbiological parameters and pesticide research. Carpological results reveal that black olive fruits of Jijelian Sigoise variety are suitable for processing as table olives (weight fruits: 3.40 ± 0.28 to 5.95±0.42g). The moisture contents of olive fruit varied between 9.95% and 17.94%. Ash was in the range of 4.60 ± 0.08 % in the samples S03; 7.10 ± 0.03% in the sample S04 and 7.99 ± 0.14% in the sample S02. The olive fruits of sample S01 were characterized by the lowest organic matter (74.25 ± 0.57%) and the highest ash matter (12.00 ± 1.08%). Titrable acidity value for all samples ranges between 7.21 ± 0.30 and 12.46 ± 0.22 (mg/g of flesh). The total amount of phenols among olive fruits was different. The total phenol content as gallic acid equivalent in all samples ranged from 578.40 ± 1.76 to 1059.04 ± 2.35 (µg/ml of flesh). Pesticide research has revealed the presence of an adjuvant to some pesticides (abamectin, delthamethrine) which is butylated hydroxytoluene (BHT) with a concentration of 0.43%.The black olive fruits used in this study were considered valuable for table olives production and one out of three samples contained pesticides

Keywords

• Black olives, Sigoise variety, Table olives, Physico-chemical properties

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