Literature DB >> 30263243

Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions.

Yu-Ho Jeon1, Yang-Ju Son1, Soo-Hee Kim2, Eun-Young Yun3, Hee-Jin Kang4, In-Kyeong Hwang1.   

Abstract

Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions were investigated. Oils were extracted using n-hexane from mealworms roasted at 200°C for 0, 5, 10, and 15 min and physicochemical properties and oxidative stabilities of oils were analyzed. Roasting increased the color intensity and the oleic acid and δ-tocopherol contents, but decreased linoleic acid, and α- and γ-tocopherol contents. An improvement in oxidative stability was observed in roasted mealworm oils, demonstrated by induction time and peroxide values. Mealworm oil contained abundant essential fatty acids and exhibited a superior oxidative stability.

Entities:  

Keywords:  mealworm; oil; oxidative stability; physicochemical property; roasting

Year:  2016        PMID： 30263243      PMCID： PMC6049372          DOI： 10.1007/s10068-016-0015-9

Source DB:  PubMed          Journal:  Food Sci Biotechnol        ISSN： 1226-7708            Impact factor:   2.391


  7 in total

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  7 in total
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3.  Surface Micro Discharge-Cold Atmospheric Pressure Plasma Processing of Common House Cricket Acheta domesticus Powder: Antimicrobial Potential and Lipid-Quality Preservation.

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Authors:  Laiba Shafique; Hany M R Abdel-Latif; Faiz-Ul Hassan; Mahmoud Alagawany; Mohammed A E Naiel; Mahmoud A O Dawood; Sevdan Yilmaz; Qingyou Liu
Journal:  Animals (Basel)       Date:  2021-03-13       Impact factor: 2.752

6.  Development of Nutraceutical Ice Creams Using Flour Yellow Worm Larvae (Tenebrio molitor), Chia (Salvia hispanica), and Quinoa (Chenopodium quinoa).

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  6 in total

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