This study explores the rising consumption of functional beverages in Malaysia, particularly date juice, which is often associated with Sunnah foods. Dates (Phoenix dactylifera L.) are traditionally recognized for their historical, spiritual, and nutritional value. Today, they are processed into commercial juice products to meet modern consumer demands. However, this transformation raises questions about the preservation of nutritional integrity and the alignment of such products with the principles of halalan toyyiban, which emphasize safety, quality, and consumer well-being. The aim of this preliminary study is to critically evaluate and compare the mineral content of whole dates and commercial date juices available in the Malaysian market. Quantitative analysis was conducted using Inductively Coupled Plasma–Optical Emission Spectrometry (ICP-OES), a high-precision analytical method that allows comprehensive detection and quantification of mineral elements. The findings revealed that both categories of samples contained essential minerals such as zinc (Zn), phosphorus (P), iron (Fe), manganese (Mn), magnesium (Mg), calcium (Ca), copper (Cu), sodium (Na), and potassium (K), but with notable variations in concentration levels. These differences reflect the significant impact of industrial processing methods, which may lead to nutrient loss or, conversely, nutrient retention or enrichment. Among the samples, one commercial date juice product, referred to as Sample JB, consistently exhibited higher concentrations of minerals and was therefore considered the most nutritious among those tested. In conclusion, not all date juices result in reduced nutritional value. Some products retain or even enhance essential nutrients. This study provides an empirical foundation for better product selection and supports the scientific development of Sunnah-based functional foods.
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