Phytochemical composition and antibacterial activity ofdate syrups extracted from Hamraya and Litime cultivars in southeastern Algeria

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Research Paper 01/11/2021
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Phytochemical composition and antibacterial activity ofdate syrups extracted from Hamraya and Litime cultivars in southeastern Algeria

Yamina Mimouni, Hafsia Bedda, Zahia Bayoussef
Int. J. Biosci.19( 5), 27-35, November 2021.
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The present study aims to develop date syrups extracted from cultivars with low market value (Litima and Hamraya), in order to contribute to the valuation of this phoenicultural patrimony firstly, and improvement of a dietary product on the other hand, by a simple technological method. The adopted method is based on the diffusion of soluble solids in water at two different temperature concentrations 65°C and 105 °C. At first, the qualitative characterization is targeted by phytochemical screening. Quantitative analysis is carried out by dosing phenolic compounds, flavonoids and condensed tannins. The biological activity is evaluated by testing prepared syrups against four bacterial strains (Staphylococcus aureus, Echerichia Coli, Pasturellasp, Psodomonas). The obtained results note the presence of flavonoids, tannins, coumarins, alkaloids, anthocyanins, terpenoids, cardiotonic glycosides and essential oils in the syrups of both cultivars. Polyphenols content varies between 9.19 – 13.10 mg equivalent of gallic acid/100 g of syrup, flavonoids content fluctuates between 0.94 – 2.10 mg equivalent of rutin/100g of syrup and tannins content oscillates between 0.75 – 1.57 mg equivalent of catechin/100g of syrup. However, antibacterial activity shows that Staphyloccusaureus germ is most sensitive against Litime105°C syrup and Pasteurellaspp against Hamraya65°C syrup with an inhibition zone of 10mm. Overall, the syrups produced from all cultivars combined show a significant phytochemical composition and an interesting biological activity. So, they can be integrated into the diet of the local population because of these therapeutic properties.


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