## 2 Experimental Setup
### Physicochemical Measurements  
Total carbohydrate, protein, lipid, and ash contents of date fruits samples were evaluated utilizing AOAC procedures [27]. The amount of ash was calculated using technique [28]. Before being weighed, samples were dried and cooled in a desiccator. Two grammes of the sample were measured and weighed in the crucible. The sample-containing crucible was inserted in the muffle furnace and ignited at 550 \({}^{\circ}\)C. The temperature remained constant for three hours. After allowing the muffle furnace to cool, the crucibles were removed, cooled, and weighed. The ash percentage was determined as follows:  
\[\%\;\text{Ash}=\frac{W2-W1}{\text{Weight of sample}}\;\%\]  
where \(W2=\text{weight of crucible}+\text{ash}\), \(W1=\text{weight of empty crucible}\). According to [29], the lipid content of the samples was measured using solvent extraction in a Soxhlet system. Two grammes of each sample was wrapped in filter paper and put in a Soxhlet reflux flask connected to a condenser and an oil extraction flask containing 200 mL of petroleum ether. When the ether reached its boiling point, the vapor condensed in the reflux flask, totally submerging the samples for extraction upon filling the reflux flask syphons and returning the oil extract to the boiling ether in the flask. Four hours were given for the boiling, condensation, and reflux processes before the defoamed samples were removed. The oil extract in the flux was oven-dried at 60 degrees Celsius for thirty minutes before being weighed. \[\%\text{Lipid}=\frac{\text{Weight of Lipids}}{\text{Weight of sample}}\%=\frac{W4-W3}{W2-W1}\%\]  
where: \(W1=\text{weight of oven dried thimble}\), \(W2=\text{weight of sample used}\), \(W3=\text{weight of round bottom flask}\) with fat residue. According to [28], the protein content of the samples was evaluated using the Kjedahl technique. Incorporating one gram of the sample into the digestion flask. An addition of Kjedahl catalyst (selenium tablets) was made to the sample. The sample was treated with 20 milliliters of strong sulfuric acid for eight hours, until a clear solution was produced. The digest was put into a 100 mL volumetric flask and topped up with distilled water. After boiling, the equipment for distillation was arranged and washed for 10 min. Twenty mills of boric acid at a concentration of 4% were pipetted into a conical flask. As an indicator, five drops of methyl red were added to the flask, and the sample was diluted with seventy-five milliliters of distilled water. Ten milliliters of the digest were alkalized with 20 milliliters of NaOH (20%) and then distilled. The distillery's steam outlet was sealed, and the moment at which the boric acid solution became green was recorded. The combination underwent fifteen minutes of distillation. Afterwards, the filtrate was titrated against 0.1 N HCL. The overall percentage was approximated:  
\[\%\;\text{protein}=\%\;\text{nitrogen}\;\times\;\text{conversion factor}\;\eqref{eq:C1}\]  
The total sugar content in different varieties of control and treated date fruits was analyzed using a dinitrosalicylic acid reagent according to the standard procedure reported by [30]. Carbohydrate content of the Palm date samples was determined according to [29]. To determine the amount of amino acid of treated and control palm dates; 1 g of the sample was mixed with 5 mL H\({}_{2}\)O and 5 mL of HCl (Note: final conc. of HCl is 6 M)and then heated at 100 \({}^{\circ}\)C for 24 h and then filtered. Finally, 1 mL of the filtrate was injected into HPLC [31]. On the other hand, calcium and magnesium have been determined using the Versenate method [32], while the Ascorbic acid method was used to estimate phosphorus. However, the flame photometer was utilized to appreciate potassium and sodium [33]. Moreover, Inductively Coupled Plasma (ICP) Emission Spectroscopy has been used to determine Mn, Fe, Cu, and Zn in date samples [34]. On the other hand, extraction of HMF has been performed using solid phase microextraction (SPME) techniques [35].