Fatty Acid Profile and Thermal Behavior of Fat-Rich Edible Insect Oils Compared to Commonly Consumed Animal and Plant Oils.

IF 4.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Science of Animal Resources Pub Date : 2024-07-01 DOI:10.5851/kosfa.2024.e44
Kasidate Chantakun, Tanyamon Petcharat, Saowakon Wattanachant, Muhammad Shahrim Bin Ab Karim, Pensiri Kaewthong
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Abstract

This study compared the physicochemical properties of edible insect oils from silkworm (Bombyx mori) pupa (SP), sago palm weevil (Rhynchophorus ferrugineus) larva (PW), and bamboo caterpillar (Omphisa fuscidentalis; BC) to oils from chicken skin (CK), beef back fat (BF), pork back fat (PF), salmon belly (SB), sea bass belly (BB), coconut (C), and peanut (P). The fatty acid profiles and thermal behaviors (crystallization and melting) of the extracted oils were evaluated. PW and BC oils had more saturated fatty acids (SFAs) than CK, PF, SB, BB, and P oils. SP oil had equivalent SFA content to CK and BB oils. Insect oils exhibited similar monounsaturated fatty acid concentrations in all samples, except C oils. PW and BC oils exhibited a higher content of palmitoleic acid than the other oils. SP oils contained polyunsaturated fatty acids similar to those in SB and BB oils, which were higher than those in PW, BC, CK, BF, and PF oils. SP oil also exhibited the highest concentration of α-linolenic acid (C18:3 n-3). Arachidonic acid (0.01-0.02 g/100 g) in all insect oils was lower level compared to CK, BF, PF, SB, and BB oils. SP oil (0.03 g/100 g) exhibited a slightly higher level of eicosapentaenoic acid compared to PW (0.01 g/100 g) and BC (0.01 g/100 g) oils. The insect oils were liquid at ambient temperature, solid below -15°C, and required less energy (△Hm-max) for melting than other samples. This study indicated that insects, particularly SP, could serve as an alternative source of fat to meet its growing demand.

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富含脂肪的食用昆虫油与常见动植物油的脂肪酸谱和热行为比较
本研究比较了蚕(Bombyx mori)蛹(SP)、西米棕榈象鼻虫(Rhynchophorus ferrugineus)幼虫(PW)和竹节虫(Omphisa fuscidentalis;BC)、鸡皮油(CK)、牛背部脂肪(BF)、猪背部脂肪(PF)、鲑鱼腹部脂肪(SB)、海鲈鱼腹部脂肪(BB)、椰子油(C)和花生油(P)。对萃取油的脂肪酸谱和热行为(结晶和熔化)进行了评估。与 CK、PF、SB、BB 和 P 油相比,PW 和 BC 油的饱和脂肪酸含量更高。SP 油的饱和脂肪酸含量与 CK 油和 BB 油相当。除 C 油外,所有样本中昆虫油的单不饱和脂肪酸含量相似。PW 和 BC 油的棕榈油酸含量高于其他油类。SP 油的多不饱和脂肪酸含量与 SB 和 BB 油相似,高于 PW、BC、CK、BF 和 PF 油。SP 油中的α-亚麻酸(C18:3 n-3)含量也最高。与 CK、BF、PF、SB 和 BB 油相比,所有昆虫油中的花生四烯酸(0.01-0.02 克/100 克)含量较低。与 PW(0.01 克/100 克)和 BC(0.01 克/100 克)相比,SP 油(0.03 克/100 克)中的二十碳五烯酸含量略高。与其他样本相比,昆虫油在环境温度下呈液态,在-15°C以下呈固态,熔化所需的能量(△Hm-max)较少。这项研究表明,昆虫(尤其是 SP)可作为脂肪的替代来源,以满足日益增长的需求。
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来源期刊
Food Science of Animal Resources
Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
6.70
自引率
6.70%
发文量
75
期刊介绍: Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.
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