Effect of fruit ripening stage on glycemic index, glycemic load and antioxidant properties in healthy subjects: implications for the nutritional management of diabetes
This study aims to evaluate the impact of ripeness on the glycemic index (GI) and glycemic load (GL) of five fruits commonly consumed by diabetic patients in Côte d'Ivoire: orange, sweet banana, apple, mango, and papaya. Sixteen healthy adults consumed standardized portions of these fruits at t...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225004822 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | This study aims to evaluate the impact of ripeness on the glycemic index (GI) and glycemic load (GL) of five fruits commonly consumed by diabetic patients in Côte d'Ivoire: orange, sweet banana, apple, mango, and papaya. Sixteen healthy adults consumed standardized portions of these fruits at two maturity stages (ripe and very ripe), each providing 50 g of available carbohydrates. Capillary blood glucose was measured over a 120-minute period following ingestion, with anhydrous glucose used as the reference food for calculating GI and GL. Chemical analysis showed a significant increase in total sugars with ripening, from 6.93 % to 16.49 %, accompanied by a decrease in proteins (from 0.38 % to 1.49 %), lipids (from 0.07 % to 0.16 %), and fibers (from 0.52 % to 1.49 %).Very ripe fruits, particularly papayas and sweet bananas, were richer in bioactive compounds such as flavonoids, polyphenols, and tannins, while ripe oranges and mangoes were particularly high in vitamin C and antioxidants. In terms of glycemic response, ripe fruits had a low GI (ranging from 12.98 to 35.91), whereas very ripe fruits had higher GIs, ranging from 29.19 to 58.18, with a GL of 1.69 to 10.74. Ripe mango (GI = 28.84) stood out for its low GI and GL, while very ripe sweet banana had an intermediate GI (58.18) and a moderate GL (10.74). The apple, though imported, maintained a low GI regardless of its ripeness stage. Based on these findings, it is recommended to prioritize fruits with a low GI, such as ripe mango and apple, and limit the consumption of very ripe fruits, especially sweet banana. |
|---|---|
| ISSN: | 2772-5022 |