Aloe arborescens was considered as the “fruit of gods,” and as a source of beneficial components. This study is about the determination of the morphological features of leaves and sensory of gel, physico-chemical, microbiological, phyto-chemical analyses, anti-radicalair activity, antibacterial activity of this two part. Then the manufacture of the “Arbojus” drink, with gel and honey marketed (Al-Shifa) and assessment of its physicochimical, microbiological and sensory quality. The results gotten, concerning the physico-chemical parameters of the leaves and gel, show that the leaf is richer in mineral elements, sugars constitute 20,8% of fresh weight of gel and 11,8% of fresh weight of leaves, fats constitute 2,9% of fresh weight of gel and 4,5% of fresh weight of leaves, the proteins constitute 4,2% of fresh weight of leaf and 0,875% of fresh weight of gel. With a concentration raised in vitamin C (6, 02 mg/L in gel and 18 mg/L in leaf). Gel and leaves are good antioxidants with an activity valued anti-radicalair to 41,66% and 14,05% respectively, explained by their contents of: total polyphenols (8 ,45 ± 0,73 mg Eq AG/100 g of FW of leaf, 4,2 ± 0,19 mg Eq AG/100S of FW of gel), flavonoïdes (0,21 ± 0,013 mg Eq Q/100gs of FW of the PF of the leaf, 0,073 ± 0,01 mg Eq Q/100gs of the PF of the gel),tannins (0,39 ± 0,1mg Eq AT/100g of the PF of the leaf, 0,36 ± 0,12 mg Eq AT/100gs of FW of gel ), anthocyanes(1,16 0,09 mg Eq C-3-G/100g of FW of leaf, 1 ± 0,2 mg Eq C-3-G /100g of FW of gel), caroténoïdes (1,3 ± 0,05 mg Eq β-carotène /100g of FW of leaf, 0,1± 0,003 mg Eq β-carotène /100g of FW of gel ). They exercise an antibacterial activity against Escherichia coli with a diameter of inhibition zone equal to 22 mm for leaves and 16 mm for gel. An antifungal activity opposite Trichoderma viride with a diameter of inhibition zone equal to (17, 3 ± 0, 12 mm for leaf and 16 ± 0,081 mm for gel). The drink prepared with gel, honey and lemon juice is judged of acceptable quality by 85% of the participating tasters in the sensory analysis. It contains the following minerals: manganese (0,9 ppm), iron (0,7217 ppm), Zinc (0,8657 ppm) , copper (0,4676 ppm). A content raised in vitamin C (27, 41 mg/L), sugars (23,19%), fats (7,63%), the microbiological quality is in conformity with the standards. Stability essays of this drink show that the pasteurization at 85°C during 15 minutes and storage at 4°C, are the best ways to keep our new product, and to protect the consumer’s health.
Key-words : Aloe arborescens, medicinal drink, antioxidants, anti-radicalair activity, antibacterial activity, antifungal activity.