@article{10.37349/eff.2026.1010143,
abstract = {Aim: This study aimed to evaluate the physicochemical, functional, and microbiological quality of Tahlaout, a traditional date-based product from the Draa-Tafilalet region of Morocco. The main objective is to compare these characteristics with international standards, including Gulf date syrup (dibs) and Egyptian date honey, to assess their potential for market valorization and formal recognition. Methods: A cross-sectional analytical and comparative study was conducted on thirteen Tahlaout samples collected from different women-led cooperatives. Physicochemical parameters, including pH, degree Brix (°Bx), water activity, dry matter (DM), ash content, reducing sugars, viscosity, and color, were determined using standardized methods. Functional and nutritional properties were assessed by quantifying total polyphenols, flavonoids, antioxidant activity, and mineral composition. Microbiological quality was evaluated by enumerating aerobic mesophilic flora, yeasts, molds, and total coliforms. Results: The majority of Tahlaout samples complied with international quality standards and exhibited high levels of bioactive and nutritional compounds: mean total polyphenol content (TPC) of 26.68 mg GAE/gS (range: 14.16–33.88), mean total flavonoid content (TFC) of 14.46 mg RE/gS (range: 5.93–23.19), mean ferric reducing antioxidant power (FRAP) of 7.80 mmol Fe2+/gS (range: 3.52–11.50), and mean DPPH inhibition of 56.93% (range: 50.81–79.32). Mineral analysis yielded a mean iron content of 5.20 mg/100 g DM (4.27–6.58), zinc of 0.43 mg/100 g DM (range: 0.25–1.45), copper of 0.96 mg/100 g DM (range: 0.77–1.35), and manganese of 1.9 mg/100 g DM (range: 1.34–2.49). Microbiological analyses indicated generally satisfactory quality. However, elevated coliform and yeast counts were detected in certain samples, suggesting possible contamination during or after processing. Conclusions: Tahlaout demonstrates strong potential as a high-quality traditional date-based product. Nevertheless, improvements in hygiene practices and the implementation of standardized certification protocols are necessary to ensure product safety and consistency. These findings support the formalization and sustainable development of the Tahlaout sector and contribute to the valorization of the date industry in Moroccan oasis regions.},
author = {Ouhejjou, Bouchra and Laghzil, Mohamed and Elbouny, Hamza and Zaroual, Hicham and Misbah, Asmae and Bouhlali, Eimad Dine Tariq and Sellam, Khalid and El Hassani, Nadia El Alami and Alem, Chakib},
doi = {10.37349/eff.2026.1010143},
journal = {Exploration of Foods and Foodomics},
elocation-id = {1010143},
title = {Physicochemical, microbiological, and nutritional characterization of Tahlaout, a traditional Moroccan date-based product},
url = {https://www.explorationpub.com/Journals/eff/Article/1010143},
volume = {4},
year = {2026}
}