Antioxidant activity of ethanolic extract of some pulp of fruit of Zizyphus jujuba, produces in the Algerian west, in vivo on Saccharomycess cerevisea

Mansour Insaf Fatima Zohra1, K

Abstract

Our aim consists to study the effect of phenoliques compounds some pulp of the fruit of zizyphus jujuba on the viability of saccharomycess cerevisea. To arrive to this end we beforehand isolated the stump of saccharomyces cerevisea on sabouraud middle. The effect of the ethanolic extract of zizyphus (EEZ) on the rate of survival of Saccharomyces cerevisiea showed that in the concentration of 176 mm of peroxide of hydrogen without EEZ nap of colonies is estimated in 221UFC / ml or a 50 % reduction corresponding to DL 50 while it attains the 344 (78 %) or a 28 % increase in comparison with the number of colonies in DL50. Our EEZ has a palliative effect by its antioxidant potential significant facing lethal effect of peroxide of hydrogen.