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Introduction. The current study was conducted in order to evaluate in vitro the phytochemical profile and antibacterial activity of Algerian palm dates Phoenix dactylifera L. Materials and methods. Qualitative and quantitative (total polyphenols, flavonoids and antioxidant activity)phytochemical analysis were performed on aqueous and methanolic extracts of seven varieties of dates as the evaluation of antibacterial activity against Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 25922 strains. Results and discussion. Phytochemical screening of aqueous and methanolic extracts showed the presence of several families of chemical compounds such as catechin tannins, saponins and terpenoids in the seven varieties of dates. The screening of these extracts reveals slight qualitative differences with a greater presence of saponins in the aqueous extract while terpenoids are present in large quantity in the methanolic extract. A quantitative characterization of extracts showed significantly high levels (P<0.05) in the methanolic extract from: 85.8±0.8 to 275 ± 0.07 GAE/100g, 36.9 ± 0.3 to 70.1 ± 0.9 QE/100g and 18.5 ± 0.9 to 58.5 ± 0.5% vs. 66.1±0.2 to 189±0.09 GAE/100g, 29.1±0.5 to 50.8±0.6 QE/100g and 14.7±0.4 to 41±0.1% in aqueous extracts for total polyphenols, flavonoids and reducing power respectively. The susceptibility of bacterial species to various extracts of Phoenix dactylifera L. fruits by agar well diffusion assay showed a maximum inhibition zone diameter (IZD) of 43.0 ± 1.0 and 26.3 ± 1.5 mm for the methanolic extract of the variety Tamesrit against S. aureus and E. coli strains respectively. The minimum inhibitory concentrations (MIC) ranged from 0.08 g / mL for the methanolic extract of the variety H'mira against E. coli to less than 0.04 g/mL for the methanolic extracts of the varieties Tamesrit, Akerbouch and Bent Kbala against S. aureus. Conclusion. Given the interesting contents of polyphenols, flavonoids and antioxidant activity in addition to the inhibitory power of date extracts, we can conclude that this product could be an excellent source of antioxidants and bioconservatives in food preparation.