FTIR Characterization of Date Syrup

The date syrup is a natural sweetener with significant economic and health benefits. Ensuring its quality is essential to protect consumers from adulteration and to maintain its nutritional value. This study employs Fourier Transform Infrared (FTIR) spectroscopy as a rapid and non-destructive analytical tool to characterize date syrup and explore its possible use in detecting adulteration. Date syrup samples from five different producers in Madinah, Saudi Arabia, were analyzed. Key spectral parameters, including peak positions, intensities, full width at half maximum (FWHM), and area under the peak, were extracted and statistically evaluated. Results reveal consistent spectral features across all samples, with minor variations attributed to differences in processing and composition. Multivariate statistical techniques, such as Principal Component Analysis (PCA) and Partial Least Squares Discriminant Analysis (PLS-DA), confirm the ability of FTIR to classify and authenticate date syrup samples effectively. The findings suggest that FTIR-based spectral markers can serve as reference parameters for quality assessment and adulteration detection. Integrating FTIR spectroscopy into routine quality control procedures could enhance consumer protection, improve regulatory oversight, and strengthen the economic value of date syrup products.

Keywords: FTIR spectroscopy, Date syrup, Quality control, Adulteration detection, Spectral analysis

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