Authors
1
Research Laboratory in Food Technology, Faculty of Engineering Sciences, University M’Hamed Bougara, Boumerdes, Algeria Department of Food Agriculture, Faculty of Nature and Life Sciences, University Saad Dahlab, Blida, Algeria
2
Research Laboratory in Food Technology, Faculty of Engineering Sciences, University M’Hamed Bougara, Boumerdes, Algeria
3
Research and Development Center (SAIDAL), Algiers, Algeria
4
Department of Food Agriculture, Faculty of Nature and Life Sciences, University Saad Dahlab, Blida, Algeria
5
High National School of Agronomy, El-Harrach, Algeria
10.22087/hmj.v8i3.1022
Abstract
Background and Aim: This paper reports, for the first time, the in vivo analgesic activity (AnA) of date(Phoenix dactylifera L., variety Mech-Degla) fruit tablets along with 3 % (w/w) lyophilized aqueous extract of olive (Olea europaea) leaves (DT-OLE).
Materials and Methods: For both the date fruit powder (DFP) and olive leaves extract (OLE), flavonoids,alkaloids, tannins, saponins and anthocyanins were qualitatively identified. In the case of OLE, the qualitativescreening of phenolic compounds was also carried out using HPLC. The AnA (in%) was evaluated through the acetic acid writhing test on 30 NMRI mice.
Results: The DT-OLE at a dose of 200 mg / kg, bw showed an interesting AnA value (42%), which is equivalent to approximately 0.44 times of that (96%) of paracetamol (taken as reference), with the DFP displaying the lowest AnA (4%). Thus, the analgesic properties of DT-OLE might be attributed to OLE, and the DFP with the
role of the taste masking agent.
Conclusion: The AnA of DT-OLE was demonstrated. However, further studies are required. In all cases,considering their composition, investigated tablets might be classified as healthy dried infusions, healthy natural candies or functional food.
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