Nutritional and functional properties of date sugar and dibs: a comparison with refined sugar

Dibs a concentrated, sugary liquid extracted from date fruits, is considered one of the most important date-based products in Saudi Arabia and the Gulf Cooperation Council (GCC) countries. It can be consumed directly or applied as a natural sweetener in various food products. Rich in polyphenols, antioxidants, vitamins, and minerals, dibs offer significant nutritional benefits; therefore, maintaining appropriate processing and storage temperatures is essential to preserve its quality and safety for consumption. This study conducted a comparative analysis of the chemical composition and physicochemical properties of different date-derived sweeteners – date sugar powder (DSP), dibs under heat treatment (DHT), and dibs under cold treatment (DCT) – in comparison with refined sugar (RS). The results revealed statistically significant differences (p < 0.05) among the samples. DSP exhibited the highest contents of ash, protein, dietary fiber, phenolics, flavonoids, and antioxidant activity, followed by DCT and DHT. RS showed the lowest nutritional values. The highest levels of reducing sugars were recorded in DSP (fructose 33.89 g/100 g; glucose 35.65 g/100 g), followed by DHT (fructose 30.06 g/100 g; glucose 32.15 g/100 g). Conversely, RS had the highest sucrose content (99.96 g/100 g). Importantly, no hydroxymethylfurfural (HMF) was detected in either dibs sample (DHT or DCT), indicating high product quality and effective thermal control during processing. Overall, this study demonstrates the superior nutritional and functional properties of date-derived sweeteners compared with refined sugar, supporting their potential application in the food industry as natural alternatives that enhance product quality, health value, and consumer appeal.