Several researches have been focused on aromatic plants extracted essential oils, indicating that they have many biological properties. In this context, we tried to evaluate the in vitro antibacterial and antioxidant activities of the Lavandula officinalis dried flowers essential oil. The extraction was carried out by hydrodistillation of the plant flowers, the yield was close to 1.45 %.The essential oil composition study by GC/MS ,identified 28 terpenes essentially composed by the acetate (17.85% , 89.980 min); 1.8-cineole (9.97 % ,53.512 min); γ-terpineol (10.23, % 52.425 min) and camphor (12.98 % ,24.410 min). The well and disk methods demonstrated a strong antibacterial activity of the Lavandula officinalis flowers essential oil. Staphylococcus aureus ATCC 9027, Escherichia coli ATCC 25922 and Enterobacter aerugenes ATCC 1710 were the most sensitive bacteria, with inhibition zone diameters speared from 30 to 40 mm. Also, this essential oil exhibited a slight antioxidant activity carried out by the DPPH and FRAP methods.

The aim of this work was to valorize the microalgae Nannochloropsis gaditana grown in Algeria for the purpose of producing human and animal food supplements as well as bioactive substances. The microalga had a fresh matter content of 9.33±1.15%. The amount of ash (6.4 ± 0.23%) was high and reflected mineral richness. Total sugars represented 7.13±0.23%. Proteins and lipids represented 13.38±0.2% and 7±1%, respectively. The ethanolic (EENg) and methanolic (MENg) extracts obtained from 10 g of lyophilisates of N. gaditana represented respectively 24±1.65% and 14.2±0.7%. The evalu-ation of the polyphenols in these extracts showed interesting rates repre-senting 41.53±0.41 mg gallic acid equivalent (GAE)/g of EENg dry extract and 38.72±0.33 mg GAE/g for the MENg. The flavonoid contents were 19.82±1.65 and 18.61±1.45 mg quercetin equivalent (QE)/g respectively for the ethanol-ic and methanolic extracts of this microalgae. The condensed and hydrolyza-ble tannins represented respectively 0.35±0.04 and 0.63±0.09 mg of tannic acid/g of dry EENg. They also represented respectively 0.50±0.08 and 0.18±0.02 mg of tannic acid/g of dry MENg. The antioxidant activity generat-ed by the extracts EENg and MENg against 2,2-diphenyl-1-picrylhydrazil (DPPH ) and by the reducing power of iron (FRAP) seems appreciable com-pared to that of ascorbic acid. These results are in favor of the development of the microalgae sector constituting a futuristic vision to allow the development of the sector with a view to sustainability.

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.

Physicochemical and organoleptic characterization of the local extra virgin olive oil was performed. It has a pale green color indicating no taste or smell of deterioration with a clear appearance at 20 ° C for 24 h. It has bitterness and a piquant character identified by a panel of tasting each of which gave it a score of 03/10. It also has a fruity intensity rated 4.8 / 10. The acidity (0.1% oleic acid), density (0.916), peroxide value (04), refractive index (01.4685) and saponification index (184) were in accordance with standards. Total polyphenols was 280 mg GAE / kg of product. Spectrum of fatty acids, obtained by gas chromatography, shows a wealth equivalent to 80% of oleic acid. These results were used to classify this product in the category extra virgin oil according to the international standards. Immunomodulatory effect of this oil was performed in males and females rats. A dose of 300 μl of extra virgin olive oil was injected subcutaneously into male and female experimental groups simultaneously with an injection of 300 μl of antigenic ovalbu-min solution in the presence of Freund's adjuvant. Evaluation of IgG by the reverse radial immunodiffusion technique of Mancini gives a precipitate of diameter in control females (5.56 ± 0.74 mm) greater than that of control males (3.9 ± 0.45 mm) thereby demonstrating an immune stimulation or immunomodulation difference more intense in female controls (p <0.05).

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.