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

摘要: 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 …