DETERMINATION OF ACTIVE SWEET COMPONENTS OF COMMON NATURAL SWEETNERS THAT ARE USED AS A REPLACEMENT FOR REFINED SUGAR; CASE STUDY OF DATES AND COCONUT

Abstract

This study investigated the active sweet components and nutritional composition of dates (Phoenix dactylifera) and coconut (Telfairiaoccidentalis) to assess their suitability as natural alternatives to refined sugar. Proximate analysis was conducted to determine moisture, ash, crude fat, crude protein, and carbohydrate content, while spectrophotometric methods were used to quantify individual sugars; glucose, fructose, and sucrose. Results showed that dates contained significantly higher levels of reducing sugars, with glucose (6.90 ± 0.17 mg/mL) and fructose (7.27 ± 0.31 mg/mL) dominating their sugar profile. In contrast, coconut exhibited a higher sucrose concentration (7.20 ± 0.30 mg/mL), along with greater lipid (45.32 ± 0.08%), crude protein (2.63 ± 0.44%), and ash content (1.58 ± 0.06%). Dates were predominantly carbohydrate-rich (80.99 ± 0.42%), supporting their role as rapid energy sources, while coconut provided a more nutrient-dense profile. The findings reveal that dates and coconut offer distinct sweetness characteristics and functional properties, making them suitable for different food applications. Dates are ideal for products requiring quick sweetness release and high carbohydrate content, whereas coconut is better suited for formulations that benefit from sucrose-based sweetness, creaminess, and mineral enrichment. Overall, both natural sweeteners present valuable potential as healthier sugar-replacement options in food processing and nutritional product development.