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

Year 2014, Volume: 4 Issue: 1, 45 - 52, 23.07.2016

Tayeb Idoui Amina Bouchefra

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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