INTRODUCTION:

Diabetes is a chronic metabolic disease described by persistent increases in blood glucose levels¹. Diabetes can occur due to a lack of insulin secretion from the β-cells of the pancreatic islets, resistance of peripheral tissues to insulin, or both². The 10th Atlas of Diabetes predicts that 643 million people will develop diabetes by 2030, and it is expected to increase to 783 million by 2045³. Long-term complications like retinopathy, nephropathy, and cardiovascular diseases can be caused by uncontrolled hyperglycemia in patients with diabetes^4,5.

Controlling diabetes can be achieved by taking the right medication, maintaining a healthy body weight, exercising, and changing the diet by consuming complex carbohydrates, protein, fiber, and polyunsaturated fatty acids (PUFA), which are essential for a good health and play a positive role in diabetes control^6-8. Additionally, low-glycemic index foods have been shown to positively impact glucose control by decreasing fasting plasma glucose and HbA1c values^9,10.

In 1981, the concept of the glycemic index was introduced to classify carbohydrates based on their immediate effect on blood glucose levels¹¹. The GI is determined as the relation between the incremental area under the glucose response curve (IAUC) of a tested meal containing 50g of digestible carbohydrates and the incremental area under the glucose response curve of 50 g of a standard food, such as glucose or white bread¹². Foods are classified into high-GI foods (≥70), intermediate-GI foods (56 - 69), and low-GI foods (≤55) based on their GI values¹². Several factors affect GI of food, such as the food's content of carbohydrate, protein, fat, dietary fiber, the composition and properties of starch, the ratio of amylose to amylopectin and the phenomena of gelatinization and retrogradation. Additionally, variety of food, processing techniques and cooking methods also play an important role¹³.

The glycemic response to ingested foods is not solely determined by the GI, but also by the total amount of carbohydrates consumed¹³. Therefore, Glycemic load (GL) is another parameter used to understand the effect of carbohydrates on blood glucose levels, and calculated as the GI of the test food multiplied by grams of carbohydrate per serving size¹⁴. GL can be categorized as low (≤10), intermediate (11 - 19), and high (≥20)¹⁵.

Potatoes provide a good source of nutrients that have benefits for the human body¹⁶. However, they are considered as moderate-to-high-GI foods, which makes them unsuitable for diabetic patients¹⁷. In addition to potato varieties, maturity level and cooking methods, GI values of potatoes may be affected by the total nutritional composition of the meal^18-20. Previous studies have shown that eating potatoes with vegetables may lower the GI value, which helps diabetics to manage postprandial rises in blood glucose levels²¹.

Spices have been utilized for enhancing the flavour and preserving food^22-24, and their health benefits have been investigated in various countries. Spices contain bioactive compounds such as vitamins, alkaloids and phenolic compounds²⁵. Spices described to have various pharmaceutical properties including antibactrial^26,27, antifungal²⁸, antioxidant²⁹, anti-inflammatory^30,31 and antidiabetic³² activities. Ginger (Zingiber officinale), cumin (Cuminum cyminum), and coriander fruits (Coriandrum sativum L.) are commonly used spices, which have a hypoglycemic effect^33-35.

To the best of our knowledge, there are no previous human studies on the effect of these types of spices on glycemic index and glycemic load of boiled potato. Therefore, this study is meant to study the impact of ginger (Zingiber officinale), cumin (Cuminum cyminum), and coriander (Coriandrum sativum L.) on the glycemic index and glycemic load of boiled potato.

MATERIALS AND METHODS:

Study Protocol and Subjects:

This research followed the standard protocol to determine the glycemic index with few modifications³⁶. The study included 10 healthy, non-diabetic participants, 6 males and 4 females aged between 20 and 30 years with Body mass index (BMI) below 25 (BMI: mean±SD, 20.98±3.43). On the day before the test, subjects were asked to restrict their intake of alcohol, sugar-containing drinks and to avoid doing any intense physical activity. The night before the test, the participants did not eat or drink (water was allowed) after 21.00 h. All subjects participated in this study were appraised study protocol, and all gave informed consent before participation. Ethics approval was granted by The Bioethics Committee at Tishreen University and conducted in accordance with its rules and regulations. This study took place between May 2023 and June 2023 at the Faculty of Pharmacy at Tishreen University, Latakia, Syria.

Preparation of the test food:

Boiled potato was used as a test food. Solanum tuberosum L. Spunta variety was used because it is the most commercially widespread. Fresh potatoes were purchased from a local store in enough quantities to conduct all the tests. The samples were prepared on the day of glycemic index testing by washing them with water, cutting in a half, then boiling them in water with the skin. The boiling process continued until the potatoes were fully cooked.

The boiled potatoes were then peeled and mashed. The proximate compositions of total dietary fiber, lipid, protein, ash and moisture contents of boiled potato were determined using AOAC methods³⁷, and available carbohydrate content was calculated by difference by using the following formula³⁸:

Available Carbohydrate (%) = 100 – [moisture (%) + ash (%) + protein (%) + lipid (%) + dietary fiber (%)]

Depending on the obtained nutritional composition, mashed potatoes were then divided into portions containing 50grams of available carbohydrates.

Preparation of spices:

Three types of spices, ginger, coriander and cumin, were used to study their impact on GI and GL. Fresh ginger, coriander, and cumin were purchased from a local store. After cutting ginger rhizomes into small pieces, they were dried by air in the shade at room temperature for two days. Coriander and cumin fruits were dried under the same conditions. A dry and clean home grinder was used to grind the dried samples into a fine powder. The resulting spice powders were stored until 0.5 grams of each was used later.

Glycemic Index Experimental Design:

To study the impact of ginger, coriander and cumin on GI and GL of boiled potato, the study was designed over 5 weeks on a specific day (a washout period of 7 days). In the first meeting, each subject ate 50grams of glucose (glucose was used as the reference food with a GI score of 100) with 150ml of water. The reference food was consumed within10 -15 minutes. The participants were not allowed to engage in any physical activity throughout the 2-hour study period. Baseline fasting capillary blood sample was collected by finger prick method using a blood-glucose measurement device (Glucolab Auto Coding, OSANG Healthcare (infopia)) after a 10–12hour overnight fasting. Capillary blood sampling is a more precise method for determining the glycemic index values of foods compared to venous blood sampling³⁶. Further capillary blood samples were collected at 30, 60, 90 and 120 min after completing the consumption of the reference food³⁹. The same protocol was repeated with the test food as following: In the second meeting, each subject consumed the portion of boiled potato (containing 50grams of available carbohydrate) with 150ml of water. In the third meeting, the same amount of boiled potato was consumed but with 0.5grams of cumin added to it, along with 150 ml of water. The protocol was repeated in the fourth meeting, but with the addition of 0.5grams of coriander to the same amount of the test food. In the fifth meeting, 0.5grams of ginger was added. Blood sugar measurements were performed in the same manner as those for the reference food.

Capillary blood glucose values for each subject at time 0, 30, 60, 90 and 120 min intervals after consumption of each tested food were recorded. The average blood glucose response curve was constructed by the mean blood glucose concentration of the subjects at each time point after eating the required amount of the studied food using Microsoft Excel 2016 Software. The incremental areas under the curve (IAUC) were calculated for tested food and for reference food. Glycemic index (GI) was calculated by dividing Test IAUC by the Reference IAUC using the following formula⁴⁰:

                                         IAUC for test food

Glycemic index (GI) = ------------------------------- × 100

                                        IAUC for reference food

The GL for 100 g of the boiled potato was calculated using the following formula⁴⁰:

            GI × grams of carbohydrates in a typical serving of studied food

Glycemic Load = ---------------------------------------------

(GL)                                       100

Statistical analysis:

All the results were presented as mean ± standard deviation (Mean ± SD). The differences between all data (blood glucose response at every time t, IAUC, GI and GL) of all studied foods were analyzed using one-way analysis of variance (ANOVA). Differences were considered to be significant at P value < 0.05. All statistical analyses were performed using the SPSS v.26 Software program.

RESULTS:

Determination of available carbohydrate content in the test food (boiled potato):

Table 1 shows the proximate composition of total dietary fiber, ash, lipid, protein and moisture of boiled potato (%) (g/100g). Available carbohydrate content of boiled potato was 13.8933% (g/100g). Boiled potato portion served to subjects containing 50g available carbohydrate was 359.8857g consumed with 150ml of water.

Determination of glycemic index and glycemic load of test food products (boiled potato, boiled potato with cumin, boiled potato with coriander and boiled potato with ginger):

Table 2 shows the capillary blood glucose response from 0 min to 120min to the test food (boiled potato) and reference food (glucose). Table 3 shows the capillary blood glucose response from 0 min to 120 min to the test food with 0.5g of each type of the studied spices (boiled potato with cumin, boiled potato with coriander, and boiled potato with ginger).

The mean blood glucose peak values at 30 min after consuming boiled potato with ginger and coriander fruits were signiﬁcantly lower than their values after consuming boiled potato alone 148.1±17mg/dl (P<0.05). Boiled potato with ginger showed the lowest mean blood glucose peak value 132.5±14.1mg/dl (P<0.05) followed by boiled potato with coriander 134.2±14.1 mg/dl (P<0.05). The mean blood glucose values at 60 min for boiled potato with the studied spices did not change significantly when compared to their values after consuming boiled potato alone (P>0.05). The mean blood glucose value at 90 min was signiﬁcantly lower for boiled potato with cumin (94.2±8.5mg/dl) when compared to boiled potato alone 106.9±14.5 (P<0.05). The mean blood glucose values at 120 min for boiled potato with the studied spices did not change significantly when compared to their values after consuming boiled potato alone (P>0.05).

Table 2. Capillary blood glucose levels with test food (boiled potato) and reference food (glucose) (mg/dl) (S.No: Subject number =10)

Blood glucose level for glucose (mg/dl) 
Time Points (min)
120
1
2
3
4
5
6
7
8
9
10
Mean
±SD

Table 3. The capillary blood glucose response from 0 min to 120 min with test food with 0.5g of each type of studied spices (boiled potato with cumin, boiled potato with coriander and boiled potato with ginger) (mg/dl) (S.No: Subject number =10)

S. No	Blood glucose level for boiled potato with cumin (mg/dl)					Blood glucose level for boiled potato with coriander (mg/dl)					Blood glucose level for boiled potato with ginger (mg/dl)
	Time Points (min)					Time Points (min)					Time Points (min)
	0	30	60	90	120	0	30	60	90	120	0	30	60	90	120
1	76	137	93	91	96	96	117	98	90	86	86	119	95	86	77
2	96	122	113	105	92	99	123	119	91	86	99	158	89	83	73
3	89	151	96	104	99	100	164	101	80	71	93	155	92	92	80
4	100	133	124	84	92	86	136	92	85	93	96	127	111	108	91
5	107	139	113	104	99	105	135	117	123	101	93	115	106	107	132
6	94	161	101	94	87	84	146	105	96	110	105	132	83	84	97
7	108	160	154	82	103	94	140	104	121	111	90	130	97	128	110
8	98	123	96	99	88	92	121	113	88	83	85	135	98	96	79
9	95	149	127	93	84	85	123	118	109	90	87	122	117	108	90
10	101	131	113	86	90	106	137	111	85	81	92	132	106	99	98
Mean	96.4	140.6	113	94.2	93	94.7	134.2	107.8	96.8	91.2	92.6	132.5	99.4	99.1	92.7
±SD	9.2	14.1	18.6	8.5	6	7.9	14.1	9.2	15.4	12.8	6.2	14.1	10.4	14	17.9

DISCUSSION:

The nutritional composition of boiled potato obtained from this study was similar to others, so that Jimenez et al. (2015)⁴¹, reported that the content of moisture, ash, protein, lipid, fiber and carbohydrate in boiled Spunta potato were (82.97±0.00, 0.84±0.05, 1.97±0.00, 0.05±0.01, 2±0.12, and 12.17g/100g) respectively. However, boiled I. colorada potato and fried Spunta potato showed different values in some nutritional elements and similar values in others in terms of moisture, ash, protein, lipid, fiber and carbohydrate in comparison to our results (73.57±0.07, 1.32±0.11, 2.50 ±0.01, 0.5±0.02, 1.94±0.11, and 20.17g/100g) and (64.75±1.58, 1.74±0.08, 4.09±0.15, 4.79±0.52, 4.15± 0.32, and 20.48g/100g) respectively, this may be due to the different type of potato and cooking processes used⁴¹.

In this study, we evaluated the impact of certain types of spices (cumin, coriander, and ginger) on glycemic index (GI) and glycemic load (GL) of boiled Spunta potato. The GI of boiled potato without spices addition was (GI=93.33), and classified as high (GI ≥ 70). This result was similar to the finding of Gracia-Alonso and Goni, (2000)⁴² with (GI=99.6). Fernandes et al. (2005)⁴³ found that GI value of potato may vary depending on the cooking method used and variety, ranging from intermediate for boiled red potato consumed cold (GI=56) to moderately high for roasted California white potato (GI=72) to high for instant mashed potato (GI=88). Moreover, Soh and Brand-Miller, (1999)⁴⁴ reported that the starch structure of potato varies with maturation, leading to lower GI values for new potatoes. The GL of 100g-serving size of boiled potato without spices addition was (GL=12.96), which classified as intermediate (GL=11 - 19). This finding was higher than that reported by another study found that GL values ranged between (3-10). This Contradiction may be due to the difference in the potato variety and processing methods used in our study⁴⁵.

Adding the studied spices to boiled potato led to a significant decrease in both GI and GL of boiled potato. The GI and GL of boiled potato with ginger were the lowest (GI=85.01 and GL=11.81), followed by boiled potato with coriander (GI=86.53 and GL=12.02), and then with cumin (GI=88.73 and GL=12.32). Although the GI and GL values of boiled potato decreased after adding the studied spices, but they remained high and intermediate, respectively, and unsuitable for diabetics, as health organizations recommend to consume low-glycemic foods⁴⁶.

The obtained decrease in GI and GL values of boiled potato with the studied spices may be resulted from the observed decrease in the blood glucose response which led to a significant decrease in the IAUC. This reduced blood glucose response to the boiled potato after spices adding may be due to the in literature mentioned anti-hyperglycemic bioactive substances present in these spices.

Khandouzi N et al. (2015)⁴⁷ reported a significant reduction in fasting blood glucose and glycosylated hemoglobin (HbA1c) in patients with type 2 diabetes after taking a 2 g/day of ginger powder supplement for 12 weeks. Andallu et al. (2003)⁴⁸ also observed a significant decrease in blood glucose levels in men with type 2 diabetes aged between 40 and 60 years, who were given 3 g/day of dry ginger powder in divided doses for 30 days. Ginger's ability to decrease blood glucose levels may be attributed to the presence of bioactive phenolic compounds like gingerol and shogaol, which can enhance glucose uptake and boost increased expression of GLUT1 and GLUT4 glucose transporters on the plasma membrane^49,50. Additionally, these compounds have been shown to reduce glucose levels by inhibiting key enzymes of carbohydrate metabolism, α-glucosidase and α-amylase, leading to delayed carbohydrate digestion, reduced glucose absorption rate, and decreased postprandial rise in blood glucose⁵¹.

On the other hand, Mechchate et al. (2021)⁵² reported that coriander seeds possess an anti-hyperglycemic effect may be due to the presence of certain polyphenols such as rutin and catechin. Additionally, Abou El.Soud et al. (2012)⁵³ found that linalool and geranyl acetate, active compounds in the essential oil of coriander seeds, have a hypoglycemic effect on diabetic rats treated with streptozotocin. Chithra and Leelamma (1999)⁵⁴ also indicated that coriander impacts the activity of key enzymes associated with carbohydrate metabolism, resulting in a decreased level of blood glucose through improved glycogenesis and glycolysis, and a decrease in glycogen degradation in rats fed a high-fat cholesterol diet.

According to Jafari et al. (2016)⁵⁵ a 50 and 100 mg daily supplement of essential oil of cumin (Cuminum cyminum) over a period of 8 weeks produced a significant decrease in the mean fasting blood glucose, HbA1c, and serum insulin level in patients with type 2 diabetes. Tahir et al (2016)⁵⁶ reported that essential oils and emulsions of Cuminum cyminum had a potent antidiabetic influence, resulted from in vitro inhibition of α-amylase activity by the main components of Cuminum cyminum such as α-pinene, α-terpinene and cumin aldehyde.

The GI of boiled potato remained high, despite the significant lowering effect of the studied spices on the blood glucose response and IAUCs, this result could be attributed to the use of a small quantity of the studied spices to reflect normal use, and their tested effect was in non-diabetic, healthy subjects⁵⁷.

CONCLUSION:

The impact of three types of spices on the GI and GL of boiled potato were investigated in the present study. The results clearly revealed that adding ginger, coriander, and cumin to boiled potato significantly reduced its GI and GL. Glycemic index and glycemic load of boiled potato with ginger were the lowest, followed by with coriander, and then with cumin. The GI and GL of boiled potato remained high and intermediate, respectively and therefore, unsuitable for diabetics. However, the blood glucose response was significantly decreased after the study spices were added. Additional studies are needed to confirm these finding. Higher amounts of ginger, coriander, and cumin are also needed to be studied. We also recommend evaluating the effect of other types of spices on GI and GL of other carbohydrate-rich foods.

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Received on 08.02.2024 Modified on 18.05.2024

Research J. Pharm. and Tech 2024; 17(9):4187-4193.

DOI: 10.52711/0974-360X.2024.00647

S. No	Blood glucose level for boiled potato (mg/dl)					Blood glucose level for glucose (mg/dl)
	Time Points (min)					Time Points (min)
	0	30	60	90	120	0	30	60	90	120
1	103	142	98	101	98	101	150	130	105	72
2	88	159	112	96	104	109	147	119	114	104
3	108	144	123	91	89	98	149	122	101	71
4	104	122	97	93	87	94	130	118	84	100
5	105	142	110	121	156	108	151	133	126	90
6	101	172	109	119	99	108	161	122	111	115
7	96	155	120	135	105	90	173	193	113	104
8	85	122	118	114	98	86	131	149	135	83
9	92	156	116	101	89	92	167	150	94	90
10	97	167	126	98	81	97	159	126	104	101
Mean	97.9	148.1	112.9	106.9	100.6	98.3	151.8	136.2	108.7	93
±SD	7.6	17.0	9.7	14.5	20.9	8.0	13.9	23.0	14.7	14.4

Boiled potato			Boiled potato with cumin			Boiled potato with coriander			Boiled potato with ginger
IAUC	GI	GL	IAUC	GI	GL	IAUC	GI	GL	IAUC	GI	GL
1.4189	93.33	12.96	1.3489	88.73	12.32	1.3155	86.53	12.02	1.2924	85.01	11.81

MATERIALS AND METHODS:

Study Protocol and Subjects:

Preparation of the test food:

The boiled potatoes were then peeled and mashed. The proximate compositions of total dietary fiber, lipid, protein, ash and moisture contents of boiled potato were determined using AOAC methods37, and available carbohydrate content was calculated by difference by using the following formula38:

Available Carbohydrate (%) = 100 – [moisture (%) + ash (%) + protein (%) + lipid (%) + dietary fiber (%)]

Depending on the obtained nutritional composition, mashed potatoes were then divided into portions containing 50grams of available carbohydrates.

Preparation of spices:

Glycemic Index Experimental Design:

S. No

Blood glucose level for boiled potato with cumin (mg/dl)

Blood glucose level for boiled potato with coriander (mg/dl)

Blood glucose level for boiled potato with ginger (mg/dl)

Time Points (min)

Time Points (min)

Time Points (min)

1

2

3

4

5

6

7

8

9

10

Mean

±SD

Table 4. IAUCs, glycemic index (GI) and glycemic load (GL) values for all meals studied.

Boiled potato

Boiled potato with cumin

Boiled potato with coriander

Boiled potato with ginger

IAUC

GI

GL

IAUC

GI

GL

IAUC

GI

GL

IAUC

GI

GL