The general objective of this work was to open perspectives for the use of health effect plants in industrial, domestic or artisan food formulas. This work involves incorporating Citrullus colocynthis at different rates into the milk and designing a yoghurt functional food. For this purpose, the chemical composition and the antioxidant capacity of the pulp and seeds of C. colo- cynthis were determined. Biochemical analyzes showed the importance of sugars (11.31 ± 1.08%) of fat (18.90 ± 0.78%) and proteins (13.58 ± 0.52%) in the seeds compared to the pulp. The polyphenols and avonoids of the methanolic and ethanolic seed extracts were quan ta vely greater than in the pupa. However, the an radical ac vi es were doses dependent and less important in the seeds than in the pulp. The pH values obtained indicate a more pronounced acidi ca on in the milk supplemented with seed powder (PGCco). The enumera on of lactic ferments Lactobacillus bulgaricus and Streptococcus thermophilus on milk medium supplemented with PGCco showed, contrary to the medium containing the pulp powder (PPCco), growth greater than that of the control from T4h (P <0.05). The sensory anal- ysis of yogurt-type fermented milk using classi ca on and triangular tests showed that the bi erness of the PGCco-based product was no ceable from 0.5g / 100ml while that of the PPCco product at 0.2g / 100ml. The associa- on probio c-an oxidants was compa ble and argues in favor of the design of a functional food with healing properties.

The aim of the present work was to valorize the exotic fruit of jujube, Zfisef ecotype, growing in the western region of Algeria and highly appreciated by the population. The various analyzes of primary metabolites showed an interesting nutritional profile. The fruit pulp of jujube had a dry matter content of 81±0.21%. The amount of ash (6.1±0.16%) was high and demonstrated a wealth of minerals. Total sugars represented more than 23.20±1.85% while proteins and lipids represented only 2.88±0.32 SAB equivalent and 0.28±0.03% respectively. Vitamin C from the pulp of the fruit of the jujube tree was 194±4.36 mg/100 g of substrate and appeared significant compared to other varieties of other biotope and to fruit ripening stages. The fruit pulp of jujube (50g) gave an ethanol extract of 3.78±0.31%. The latter allowed us to determine secondary metabolites, in this case the total polyphenols (7.80±0.40 mg EAG/g) flavonoids (25.58±1.96 mg EQ/g) gallic tannins (0.15±0.025 μg EAG/100g) catechin tannins (3.48±0.28 μg ECT/mg) total anthocyanins (4.81±0.44 mg ECy3g/100g) and total carotenoids (5.02±0.19 mg E b-carotene/100g). These biologically active molecules conferred to the product good DPPH antioxidant activity (56.60±3.99% with PFJ extract concentration of 0.25±0.062 mg/ml). Concentration of product required for 50% inhibition was 0.22mg/ml. Iron reduction power of our jujube fruit extract exhibited a good antioxidant activity compared to ascorbic acid. Also the presence of many phenolic compounds determined by LC-MS/MS with var-ied identities and antioxidant characters generate interest in making this product a functional food.

Helicobacter pylori infection concerns half of the world’s population, mainly in developing countries. It causes several gastrodudenal pathologies such as gastritis, ulcer and gastric adenocarcinoma. The aim of our study was to determine the prevalence of H.pylori infection and to assess the impact of different epidemiological factors as well as principal gastric diseases associ-ated to this infection. We underwent a prospective study during 18 months (month 2016-month 2017) which implicated 201 symptomatic patients for gastric fiboptic endoscopy at the level of Sidi Bel Abbes University hospital. We collected patients’ biopsies to perform a histological study and H. pylori culture. H. pylori identification was carried out based on bacteriological and biochemical analysis. The middle age of our population was (47.29 ±15.97ans) and the sex-ratio =0,8. The global prevalence of Helicobacter pylori infection is of 61.2% (123/201). This rate, after a statistic analysis, seems to be significantly related to age. It is particularly high especially for patients belonging to age range (20-30)-(51-60) years. The gender did not affect the infection prevalence that is more frequent in the gastritis case. We noticed also that HP infection prevalence was important in SBA the hospital. The range age (20-30)-(51-60) years had the highest prevalence of H. pylori and of gastritis which might be a risky ground of gastric cancer appearance. The ulcer pathology maximal rate concerned the group of 51 to 60 years. Above this age, this rate dropped whereas the number of patients suffering from gastric cancer, which presents an important rate in our study, increase for the group of 61-70 years.