Nutritional, mineral and organic acid composition of syrups produced from six Moroccan date fruit (Phoenix dactylifera L.) varieties

Abstract

Date syrup is the most common processed date product in Morocco, produced from surplus date fruit of inferior grades, which are not accepted by the food iandustry and sold at low prices. The present study aims to assess the physicochemical parameters and quality of syrups prepared using different date fruit varieties using traditional methods. In all analyzed syrups, sugar, primarily glucose and fructose, were the predominant elements. All syrups were characterized by a high ash content which mostly consisted of potassium, calcium, sodium and magnesium. Moreover, malic, succinic, acetic, citric and oxalic acids were found at higher concentrations. Besides their nutritional and functional composition, these date syrups are high in sugar, thus they might be used as sweetening agents instead of sugar which has no nutritional value. The high amount of hydroxymethylfurfural (HMF) and water activity established in these syrups might be indicative of bad manufacturing process and storage ability. Further studies are needed to optimize the syrup extraction and limit degradation byproducts in date syrups. Based on the results of this study, date syrup might serve as a good source of nutrients and can potentially be considered as a good functional food or functional food ingredient.