Studies on Libyan Date-Syrup (Rub Al-Tamr)

Abstract

epresentative samples of date-syrup were obtained from the local market and analysed. The chemical composition and some characteristics of these samples were investigated. The data showed that Libyan date-syrup was characterised by its valuable nutrients when being considered for direct edible purposes. The reducing sugars of the syrup comprised about 95% of its total-sugar content. The major sugars present were glucose—48.70%, fructose—45.21% and sucrose—6.09%. Furthermore, the colouring matters of date-syrup were isolated, separated and further investigated using sophisticated techniques. It was concluded that each of the colour groups, degradation products of reducing-sugars. melanoidines and iron-polyphenolic complexes contributed to the colour of date-syrup. The melanoidine-type compounds, which comprised the major part of syrup colourants showed a low selective adsorption tendency on both charcoal and anion resins. An efficient clarification of date-syrup has been achieved by the use of calcium phosphate precipitation. The results obtained may be of help in devising industrial processes for the utilization of dates, abundantly grown in Libya, in the production of “total invert liquid sugar' with multiple commercial uses of its own.