Antioxidant Capacity and Sensory Evaluation of Date (Phoenix dactylifera L.) Fruit and Its Products.

The growing demand for healthier diets has increased interest in fruits with high nutritional and antioxidant value. Date fruit (Phoenix dactylifera) is rich in macro- and micronutrients and possesses notable antioxidant properties. This study evaluated the antioxidant capacity and sensory attributes of date fruit and its processed products, including powder, syrup, puree, and syrup supplemented with ginger or garlic. Total phenolic content, total flavonoids, flavones, vitamin E, total antioxidant capacity, and DPPH radical scavenging activity were determined using standard analytical methods. Total phenolic content ranged from 5.36 ± 0.25 to 7.80 ± 0.55 mg GAE/100 g, while total antioxidant capacity ranged from 1041.66 ± 43.68 to 1413.33 ± 91.57 mg GAE/gDW, with gingersupplemented syrup showing the highest values. Sensory evaluation revealed that ginger-enriched date syrup was most preferred in terms of flavor and overall acceptability. The results indicate that date fruit and its products are valuable sources of antioxidants, and supplementation with ginger enhances both antioxidant potential and consumer acceptability.