Determination of the glycemic index in agave syrup obtained by emerging technology
DOI:
https://doi.org/10.14306/renhyd.30.3.2762%20Keywords:
Ohmic heating, Glycemic response, In vivo, Agave salmianaAbstract
Introduction: Agave syrup is one of the most relevant and increasingly popular byproducts on the market, considered a natural sweetener. Its glycemic index is considered low, but there is some controversy surrounding this. Therefore, the main objective of this research was to evaluate the glycemic index of agave syrup obtained by ohmic heating in apparently healthy volunteers.
Methodology: Agave syrup was obtained by ohmic heating. After recruiting volunteers, those eligible for the study were selected following the official international protocol ISO 26642:2012 and previously established protocols. The area under the response curve of agave syrup against glucose as a standard was evaluated by capillary puncture, with 50 g carbohydrate loads.
Results: Only 15 volunteers were classified as eligible for the study, with an age range of 21-33 years. After performing the corresponding calculations, an in vivo glycemic index of 35 was obtained.
Conclusions: Agave syrup obtained by ohmic heating has a slightly higher in vivo glycemic index than that widely reported by authors, although it maintains its low classification.
Funding: This research was supported by the Secretaría de Ciencia, Humanidades, Tecnología e Innovación (Secihti) scholarship program in collaboration with the UAdeC, with scholarship number 1082548. Additionally, support was provided by the Department of Food Science and Technology, UAAAN.
Downloads
References
(1) López MG, Salomé-Abarca LF The agavins (Agave carbohydrates) story. Carbohydr Polym. 2024;327:121671, doi: 10.1016/j.carbpol.2023.121671.
(2) Espinosa-Andrews H, Urías-Silvas JE, Morales-Hernández N The role of agave fructans in health and food applications: A review. Trends Food Sci Technol. 2021;114:585-98, doi: 10.1016/j.tifs.2021.06.022.
(3) Santiago-Martínez A, Pérez-Herrera A, Martínez-Gutiérrez GA, Meneses ME Contributions of agaves to human health and nutrition. Food Biosci. 2023;53:102753, doi: 10.1016/j.fbio.2023.102753.
(4) Álvarez-Chávez J, Gaytán-Martínez M, Ramírez-Jiménez AK Ohmic heating-assisted pretreatment of agave bagasse to increase bioactive compounds bioaccessibility. Innovative Food Science & Emerging Technologies. 2025;104:104076, doi: 10.1016/j.ifset.2025.104076.
(5) Martínez-Zavala M, Cruz M, Ruiz HA, Rodríguez-Jasso RM, Contreras JC, Neira-Vielma AA, et al. Develop of agave syrup using emerging technology by ohmic heating. Food and Humanity. 2023;1:1637-44, doi: 10.1016/j.foohum.2023.11.012.
(6) Yañez-Sánchez I, Franco-Ávila T, Gálvez-Gastélum FJ Bio-functional activities of agavins on health. 2024. p. 147-85. Doi: https://doi.org/10.1016/B978-0-443-15589-5.00006-2
(7) Castañeda-Ovando A, Moreno-Vilet L, Jaimez-Ordaz J, Ramírez-Godínez J, Pérez-Escalante E, Cruz-Guerrero AE, et al. Aguamiel syrup as a technological diversification product: Composition, bioactivity and present panorama. Future Foods. 2023;8:100249, doi: 10.1016/j.fufo.2023.100249.
(8) González-Montemayor AM, Solanilla-Duque JF, Flores-Gallegos AC, Serrato-Villegas LE, Morales-Castro J, González-Herrera SM, et al. Temperature effect on sensory attributes, thermal and rheological properties of concentrated aguamiel syrups of two Agave species. Measurement: Food. 2022;7:100041, doi: 10.1016/j.meafoo.2022.100041.
(9) Kim Y, Je Y Dietary glycemic index, glycemic load and all-cause and cause-specific mortality: A meta-analysis of prospective cohort studies. Clinical Nutrition. 2023;42(10):1827-38, doi: 10.1016/j.clnu.2023.08.014.
(10) Hernández-Ramos L, García-Mateos R, Ybarra-Moncada MaC, Colinas-León MT Nutritional value and antioxidant activity of the maguey syrup (Agave salmiana and A. mapisaga) obtained through three treatments. Not Bot Horti Agrobot Cluj Napoca. 2020;48(3):1306-16, doi: 10.15835/nbha48311947.
(11) Ozuna C, Franco-Robles E Agave syrup: An alternative to conventional sweeteners? A review of its current technological applications and health effects. LWT. 2022;162:113434, doi: 10.1016/j.lwt.2022.113434.
(12) Sulung NK, Aziss N ‘Aqilah SM, Kutbi NF, Ahadaali AA, Zairi NA, Mahmod II, et al. Validation of in vitro glycaemic index (eGI) and glycaemic load (eGL) based on selected baked products, beverages, and canned foods. Food Chemistry Advances. 2023;3:100502, doi: 10.1016/j.focha.2023.100502.
(13) Secretaria de Salud REGLAMENTO de Control Sanitario de Productos y Servicios. Obtenido de REGLAMENTO de Control Sanitario de Productos y Servicios. [accedido 27 octubre 2023]. Disponible en: http://www.conacyt.mx/cibiogem/images/cibiogem/normatividad/vigente/SALUD/071005RCSPS.pdf.
(14) Secretaria de Salud REGLAMENTO de la Ley General de Salud en Materia de Investigación para la Salud. Obtenido de REGLAMENTO de la Ley General de Salud en Materia de Investigación para la Salud. [accedido 27 octubre 2023]. Disponible en: http://www.conacyt.mx/cibiogem/images/cibiogem/normatividad/vigente/SALUD/071006RLSMIS.pdf.
(15) ISO 26642:2010(E) Food products — Determination of the glycaemic index (GI) and recommendation for food classification . ISO 2010. 2010:1-18.
(16) Martínez RM, Cruz M, Loredo-Treviño A, Martínez-Hernández JL, Garza A, Belmares R, et al. Determinación del índice glucémico en pan blanco enriquecido con masa de yuca fermentada con Lactobacilus plantarum en voluntarios aparentemente saludables. Revista Española de Nutrición Humana y Dietética. 2024;28(2):93-101, doi: 10.14306/renhyd.28.2.2053.
(17) NOM-015-SSA2-2010 Norma Oficial Mexicana. Para la prevención, tratamiento y control de la diabetes mellitus. Diario Oficial de la Federación, Secretaria de Salud. [accedido 27 octubre 2023]. Disponible en: https://www.cndh.org.mx/sites/default/files/doc/Programas/VIH/Leyes y normas y reglamentos/Norma Oficial Mexicana/NOM-015-SSA2-2010.pdf%0A.
(18) ENSANUT CONTINUA Encuesta Nacional de Salud y Nutrición. [accedido 27 octubre 2023]. Disponible en: https://ensanut.insp.mx/encuestas/ensanutcontinua2022/documentos_analiticos.php.
(19) Singh M, Manickavasagan A, Shobana S, Mohan V Glycemic index of pulses and pulse-based products: a review. Crit Rev Food Sci Nutr. 2021;61(9):1567-88, doi: 10.1080/10408398.2020.1762162.
(20) Brand-Miller J, Buyken AE The Relationship between Glycemic Index and Health. Nutrients. 2020;12(2):536, doi: 10.3390/nu12020536.
(21) González-Montemayor Á-M, Flores-Gallegos AC, Serrato-Villegas LE, Ruelas-Chacón X, López MG, Rodríguez-Herrera R Processing temperature effect on the chemical content of concentrated aguamiel syrups obtained from two different Agave species. Journal of Food Measurement and Characterization. 2020;14(3):1733-43, doi: 10.1007/s11694-020-00421-4.
(22) Atkinson FS, Brand-Miller JC, Foster-Powell K, Buyken AE, Goletzke J International tables of glycemic index and glycemic load values 2021: a systematic review. Am J Clin Nutr. 2021;114(5):1625-32, doi: 10.1093/ajcn/nqab233.
(23) Cerón Zamora C Índice glucémico in vitro y actividad antioxidante de jarabe de agave obtenido por evaporación rotatoria al vacío. Tesis. Universidad Autónoma de Hidalgo, Hidalgo, 2022. Disponible en: http://dgsa.uaeh.edu.mx:8080/bibliotecadigital/handle/231104/2888
(24) Willems JL, Low NH Major Carbohydrate, Polyol, and Oligosaccharide Profiles of Agave Syrup. Application of this Data to Authenticity Analysis. J Agric Food Chem. 2012;60(35):8745-54, doi: 10.1021/jf3027342.
(25) Maarman GJ Ischemia-reperfusion injury and the roles of excess fructose: Effects on the heart and other organs. Molecular Nutrition: Carbohydrates. Elsevier; 2019. p. 237-45. Doi: 10.1016/B978-0-12-849886-6.00014-8
(26) Klurfeld DM Fructose: Sources, Metabolism, and Health. Encyclopedia of Food and Health. Elsevier; 2016. p. 125-9. Doi: 10.1016/B978-0-12-384947-2.00332-9
(27) Holscher HD, Bauer LL, Gourineni V, Pelkman CL, Fahey GC, Swanson KS Agave Inulin Supplementation Affects the Fecal Microbiota of Healthy Adults Participating in a Randomized, Double-Blind, Placebo-Controlled, Crossover Trial1–3. J Nutr. 2015;145(9):2025-32, doi: 10.3945/jn.115.217331.
(28) Kumar P, Dubey KK Current Perspectives and Future Strategies for Fructooligosaccharides Production Through Membrane Bioreactor. Applied Microbiology and Bioengineering. Elsevier; 2019. p. 185-202. Doi: 10.1016/B978-0-12-815407-6.00010-1
(29) Mellado-Mojica E, López MG Identification, classification, and discrimination of agave syrups from natural sweeteners by infrared spectroscopy and HPAEC-PAD. Food Chem. 2015;167:349-57, doi: 10.1016/j.foodchem.2014.06.111.
(30) Eldakhakhny BM, Alamoudi AA, Binmahfooz SK, Alamoudi SA, Akshawi ME, Linjawi JH, et al. The Glycemic Index of Food- Should It Be Gender Specific? Current Research in Nutrition and Food Science Journal. 2021;9(1):202-10, doi: 10.12944/CRNFSJ.9.1.20.
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 R. Marisol Martínez, Mario Cruz, Monserrat Martínez-Zavala, Alberto Antonio Neira-Vielma, Ruth Belmares
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
This journal 