PHYSICO-CHEMICAL CHARACTERIZATION AND PHYTOCHEMICAL STUDY OF THE EXTRACTS OF THE SEEDS OF THE JUJUBE (ZIZYPHUS LOTUS) HARVESTED IN THE SAHARAN ATLAS OF ALGERIA

References: 17th International Multidisciplinary Scientific GeoConference SGEM 2017, www.sgem.org, SGEM2017 Conference Proceedings, ISBN 978-619-7408-12-6 / ISSN 1314-2704, 29 June - 5 July, 2017, Vol. 17, Issue 61, 881-886 pp, DOI: 10.5593/sgem2017/61/S25.115

ABSTRACT

Zizyphus lotus L. is a medicinal plant used in traditional medicine of many countries like sedative, analgesic, tonic and anti-inflammatory. The decoction of roots is used by people with diabetes as a hypoglycaemic agent. Zizyphus lotus is also used to treat the digestive tract and liver. The leaves of Zizyphus lotus are used against the bites of the vipers in the Sahara and the fruits are recommended in the treatment of sore throats and respiratory affections. Fruit species of the genus Zizyphus, with great potential for selection, represent extra ordinary examples of perennial plants with multiple uses in the arid and semi-arid or even desert zones of almost all the continents thanks to their capacity of resistance to the drought, The natural area of the majority of the jujube is between 20 ° and 30 ° latitude, an area characterized by warm, dry climates and where the majority of the world’s deserts are located. The jujube persists well in arid environments thanks to their physiological and morphological adaptation mechanisms. The ash percentage of the seed of Zizyphus lotus is 2%. The lipid content of Zizyphus lotus is 3.9%. The protein content of the seed is 1.19%. The carbohydrate content of the seed of Zizyphus lotus is 69.79%. The seed of Zizyphus can be considered a good natural source of antioxidant. The phytochemical study shows that Zizyphus lotus is characterized by its richness in flavonoids, tannins, anthocyanins, leuco-enthocians, saponosides, mucilage, starch, glucosides, coumarins, and alkaloids, free of iridoides and free quinones.

Keywords: Zizyphus lotus, carbohydrates, lipids, protein and flavonoids.