Vol. 7, Issue 2, Part C (2025)

Date palm (Phoenix dactylifera L.) derivatives such as present juice (fresh sap) and gur (jaggery) constitute nutritionally rich traditional sweeteners widely consumed across South Asia and the Middle East. These products contain an array of bioactive compounds, including phenolics, flavonoids, organic acids, vitamins, minerals, and natural sugars that contribute to their antioxidant, antimicrobial, and energy-enhancing properties. However, despite their cultural and dietary significance, systematic biochemical profiling using validated and standardized analytical methods remains limited. The present research aims to quantify and compare the biochemical constituents of date palm present juice and gur using standard chemical assays such as Folin-Ciocalteu for total phenolics, aluminium chloride method for total flavonoids, DNSA method for reducing sugars, and AOAC-validated protocols for moisture, ash, and mineral content. Freshly collected present juice and traditionally processed gur samples were analyzed for phenolic content, flavonoid concentration, antioxidant activity (DPPH radical scavenging), macronutrients (carbohydrates, proteins), micronutrients (iron, potassium, calcium), pH, and titratable acidity. Results revealed that present juice contained higher levels of thermolabile antioxidants and volatile bio actives, whereas gur exhibited concentrated sugars, minerals, and heat-stable phytochemicals due to caramelization and dehydration during processing. Total phenolic content ranged widely between the two matrices, with notable retention in gur despite thermal treatment. Antioxidant activity was strongly correlated with phenolic concentration, indicating the nutraceutical value of both forms. The comparative biochemical profiling highlights the potential of date palm derivatives as functional foods with health-promoting properties. The findings contribute to evidence-based valorization of date palm resources, supporting their use in functional food development, dietary diversification, and natural sweetener markets. The research further emphasizes the importance of adopting standardized analytical methods to ensure reproducibility and scientific credibility in biochemical assessment. Overall, both present juice and gur demonstrate significant nutritional and bioactive potential, reinforcing their value in traditional diets and offering promising prospects for food technology and health-focused product innovation.