Vol. 7, Issue 4, Part A (2025)

The increasing demand for natural sweeteners within semi-arid agricultural regions has elevated the relevance of date palm-based products such as present juice and Gur, both of which hold cultural, nutritional, and economic significance. This research investigates the comparative nutritional quality of present juice and Gur derived from date palm trees cultivated in semi-arid farming systems, with the aim of elucidating intrinsic biochemical variations associated with processing, environmental conditions, and storage. Present juice, extracted during the tapping season, is rich in simple sugars, minerals, amino acids, phenolics, and vitamins, whereas Gur, produced through thermal concentration, exhibits altered nutritional composition due to heat-mediated caramelisation and reduction reactions. The research evaluates macronutrient profiles, micronutrient stability, antioxidant properties, mineral content, and the presence of bioactive compounds under controlled laboratory assessment.
The outcomes demonstrate that present juice retains higher moisture, vitamin C, total phenolics, and natural enzymatic activities, while Gur contains increased total sugars, higher calorific value, and enhanced mineral density due to concentration effects. The thermal degradation associated with Gur preparation reduces heat-labile nutrients but increases browning-related antioxidants, thereby altering its functional properties. Comparative mineral analysis reveals that both products serve as important dietary sources of potassium, calcium, magnesium, and iron, although concentration levels differ markedly between the two. The findings emphasise the role of semi-arid climatic stressors in influencing sap composition, with implications for nutritional quality, postharvest handling, and traditional processing practices.
The research concludes that both present juice and Gur represent valuable natural sweetening commodities with distinct nutritional strengths. Present juice supports hydration and micronutrient intake, whereas Gur provides concentrated energy and minerals. The comparative assessment highlights the need for improved harvesting practices, temperature-controlled processing, and targeted utilisation strategies to maximise nutritional benefits within rural food systems. Overall, the research provides a scientific basis for promoting date palm derivatives as sustainable functional foods in semi-arid agricultural communities.