Preparation and chemical characterization of Date syrup from underutilized Date Palm varieties

Abstract

The date palm (Phoenix dactylifera L.) is a valuable fruit tree renowned for its nutritional, commercial, and therapeutic benefits, especially in arid regions. In Pakistan, particularly Balochistan, large quantities of low-quality dates remain underutilized, leading to significant post-harvest losses and limited market value. This study focused on enhancing the value of these neglected dates from the Kech district (Turbat) by producing traditional date syrup, locally known as Sherg, through drying, soaking, boiling, filtering, and concentration processes. Comprehensive chemical analysis confirmed the syrup’s nutritional richness and stability, with moisture content at 21.32 ± 0.65%, pH of 4.51 ± 0.06, ash at 2.03 ± 0.04%, and protein at 1.75 ± 0.31%. High-performance liquid chromatography (HPLC) revealed that glucose (31.42 ± 0.71 g/100g) and fructose (11.53 to 30.03 g/100g) were the dominant sugars, while sucrose levels were comparatively low (2.76 to 26.12 g/100g). Mineral profiling highlighted significant amounts of potassium (2416 mg/kg), magnesium (223.83 mg/kg), calcium, sodium, iron, zinc, manganese, and copper, underscoring the syrup’s functional potential as a natural source of vital micronutrients. Compared to other natural sweeteners like honey and maple syrup, date syrup demonstrated superior protein and mineral content, establishing it as a nutrient-dense, healthful alternative. These findings indicate that converting low-quality dates into shelf-stable, nutrient-rich syrup not only improves their economic value but also offers promising opportunities for local industry development. The study also identifies gaps in processing optimization and scale-up efforts for industrial production in Pakistan.