Impact des eaux usées traitées sur le profile nutritionnelle physico-chimiques et phytochimiques de l’huile d’olive

Abstract

Water is essential to life and human activity. Given the scarcity of conventional water resources, the poor management of water resources and the pollution caused by wastewater discharges into the natural environment, wastewater treatment is essential to protect the natural environment and to create new water resources for reuse and reclamation for agricultural irrigation. The aim of our study is to evaluate and determine the physicochemical and microbiological quality of treated wastewater from the Hadjadj lagooning (Mostaganem) plant before and after treatment, and to determine the effect of irrigation with treated wastewater from this plant on the physicochemical quality of olive oil. According to our results, the physicochemical analyses of the treated wastewater were as follows : Purified volume= 1991,33 (m³) ; COD= 79,52 (mg/l) ; BOD5= 25,83 (mg/l) ; TSS= 26,66 (mg/l) ; DO= 3,49 (mg/l) ; pH= 7,76±0,25 ; CE= 1559.83 (μs/cm) show that the values obtained comply with the standards required by the WHO and Algerian regulations (JORA, 2012) and can be used for agricultural irrigation without any risk. The results of the microbiological parameters show that these waters are characterized by fecal contamination (presence of total and fecal coliforms ˂1000 CF/100ml), the total absence of pathogenic germs according to Algerian standards (JORA, 2012). According to our results, the samples show physico-chemical values within acceptable ranges, notably for acid value, acidity, peroxide value, iodine value, and other parameters. Levels of carotenoid pigments, chlorophyll, polyphenols, and flavonoids vary but remain within reasonable limits. The oil samples also showed high fat levels and notable antioxidant activity. Our study highlights the importance of closely monitoring irrigation water quality, particularly when treated wastewater is used. The results indicate that irrigation with treated wastewater can have a significant impact on olive oil quality.