However, the present study dealt with three varieties of
palm date fruits, one of them was as Rotab dates (50% soft
brown color and 50% hard yellow color) obtained from Tehamah-
Yemen, while the other two varieties were as Tamr (100%
soft brown color), namely Saudi and Iraqi varieties. The present
results (Table 1) showed that the total phenolic contents in
syrups varied from 434.3 to 769.6 (mg CE/100 g syrup), while
the total flavonoids varied from 310.3 to 554.0 (mg QE/
100 g syrup). The syrup from palm dates-Rotab (in the middle
stage of ripening) showed to have the highest amounts of both
total phenolics and total flavonoids among palm dates syrups.
On the other hand, the ratio of total flavonoids/total phenolics
(0.62–0.72) in the present samples indicates high proportions
of flavonoids.