Extraction and physicochemical characterization of insect oils obtained from Acheta Domesticus & Tenebrio Molitor

Download

index.pdf

Date

2019

Author

Uğur, Ahmet Erdem

Metadata

Show full item record

Item Usage Stats

846
views

333
downloads

Edible insects have become one of the most attracted and attention-grabbing alternative food sources in recent years due to the constituents that include proteins, oils, carbohydrates, minerals and vitamins. The goal of this study is to explore insect oils in terms of physicochemical properties to help their utilization in future against the possible scarcity of the resources in the world, and the most important point is to help to enable these valuable edible insect species as one of the main nutrient sources of the human being. In this study, oil portion of the two edible insect species, Tenebrio molitor (yellow mealworm) and Acheta domesticus (house cricket) were focused and it was investigated how the physicochemical properties of the oil changed with different extraction conditions. The oil content of Tenebrio molitor and Acheta domesticus are >34 and >28% respectively and they include significant amount of Ω-3 and Ω-6 fatty acids that are important for the diet and they are also rich in antioxidants and phenolics that help to fight against health problems. In this study, High Hydrostatic Pressure (HHP) was used and the effect of HHP on extraction was compared with the conventional methods. Following the extraction of oil, fatty acid composition, peroxide value, crystallization and melting points, total phenolic content and the antioxidant activities were determined. Besides, it was examined how the HHP affected the composition of insect oils obtained from the two species. Oil yield was found in the range of %22.75-24.22 and %16.17-18.09 for mealworm and cricket, respectively. It was also found that the amounts of myristic acid, palmitoleic acid and linolenic acid in mealworm and cricket oils were relatively high, although the most abundant fatty acids found in both insects were palmitic acid, stearic acid, oleic acid and linoleic acid. Moreover, the difference between crystallization and melting point of mealworm were found to be higher than the cricket. The amount of unsaturated fatty acids in mealworm oil was almost two fold of saturated fatty acids, whereas this ratio was less in cricket oil.

Subject Keywords

Entomophagy., Meal worms., House cricket., Edible insects., High hydrostatic pressure.

URI

http://etd.lib.metu.edu.tr/upload/12622976/index.pdf
https://hdl.handle.net/11511/27947

Collections

Graduate School of Natural and Applied Sciences, Thesis

Suggestions

OpenMETU
Core

Investigation of techno-functional properties of protein rich insect powders obtained from Acheta Domesticus & Tenebrio Molitor Bolat, Berkay; Öztop, Halil Mecit; Alpas, Hami; Department of Food Engineering (2019) Edible insects have become one of the most attractive food sources and the most striking concept in recent times all over the world especially in Europe as a potential nutrient supply for the near future. Recently, researches on edible insects have been increasing since they are considered as an environmentally friendly option to livestock. This study is carried out with a purpose of investigating the physical and functional characterization of the protein extracts of two edible insect species; Acheta domes...
Characterization and evaluation of emulsifying properties of high pressure microfluidized and pH shifted corn gluten meal Ozturk, Oguz Kaan; Mert, Behiç (2019-03-01) This study presents a potential application for adding value to corn gluten meal, which is often used as animal feed and underutilized in food industry. This study is aimed to improve water holding ability of zein-rich by product corn gluten and investigate possibility of using it as an emulsifier. The potential use of microfluidization (500-1250 bar and 25 degrees C) and pH shifting (to pH6, 8, and 10) as a modification process for corn gluten meal and their effects on emulsifying properties were investiga...
Classification of aflatoxin contaminated chili pepper using hyperspectral imaging and artificial neural networks ATAŞ, MUSA; Temizel, Alptekin; ÇETİN, YASEMİN (2010-04-24) Many foods (such as hazelnut, pistachio nut, almond, corn, wheat, dried fig, and chili pepper) may include carcinogenic aflatoxins that threatens human health. Chili pepper is also prone to aflatoxin contamination during harvesting, production and storage periods. Although Turkey is the third largest chili pepper producer in the world, it has less than three percent international market share due to the high level of aflatoxin contamination in the chili pepper. Various chemical methods are used for detectio...
Investigation of physico-chemical properties of soy proteins glycated with d-psicose Beylikçi, Sermet Can; Öztop, Halil Mecit; Department of Food Engineering (2019) Proteins are one of the most essential food components that is constantly used by food industry because of their functional properties as well as their nutritional value. Soy protein has become popular among the usable protein resources because of its various functional properties such as foaming, gelling, emulsifying and water holding capacities. However, certain drawbacks of soy protein like limited solubility especially in acidic environment, emerge the need for modification for further use in broader va...
Ca-D(-)-lactate production from orange baggase via enzymatic hydrolysis and fermentation Baltacı, Saadet Fatma; Hamamcı, Haluk; Department of Food Engineering (2016) The utilization of low-cost renewable carbohydrate sources for the production of lactic acid which is widely used organic acid in food and polymer industry is a recent strategy in bioeconomy. The objective of this work was to produce Ca-D(-) -lactate as a precursor for D(-)-polylactic acid through the bioconversion of orange bagasse (OB) by enzymatic hydrolysis and fermentation. The hydrolysis of OB carried with dried and fresh OB, and cellulolytic and pectinolytic enzymes at 55 C, 150 rpm and 4.8 pH to eva...

Citation Formats

A. E. Uğur, “Extraction and physicochemical characterization of insect oils obtained from Acheta Domesticus & Tenebrio Molitor,” M.S. - Master of Science, Middle East Technical University, 2019.