Effects of High Hydrostatic Pressure (HHP) Processing and Temperature on Physicochemical Characterization of Insect Oils Extracted from Acheta domesticus (House Cricket) and Tenebrio molitor (Yellow Mealworm)

Date

2020-11-01

Author

Ugur, Ahmet Erdem
Bolat, Berkay
Öztop, Halil Mecit
Alpas, Hami

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Oil portion of Tenebrio molitor (yellow mealworm) and Acheta domesticus (house cricket) were examined and it was investigated how the physicochemical properties of the oils changed with High Hydrostatic Pressure Assisted Extraction (HHP-E) and conventional solvent extraction (CE) with hexane. The effect of HHP-E at 500 MPa and 30 and 40 degrees C for 15 min on the properties of oils was compared with the CE. Following the extraction of oil, fatty acid composition, peroxide value, crystallization and melting points, total phenolic content and antioxidant activities were determined. Oil yield was found in the range of 22.75-24.22% for mealworm and 16.17-18.09% for cricket with significant amount of Omega-3 and Omega-6 fatty acids. Fatty acid composition of insect oils was significantly affected from HHP-E and extraction temperature (p < 0.05). The difference between crystallization and melting point of mealworm were found to be higher than cricket (p < 0.05). HHP-E insect oil had desirable characteristics to be used as a food ingredient.

Subject Keywords

Renewable Energy, Sustainability and the Environment, Environmental Engineering, Waste Management and Disposal

URI

https://hdl.handle.net/11511/69617

Journal

WASTE AND BIOMASS VALORIZATION

DOI

https://doi.org/10.1007/s12649-020-01302-z

Collections

Department of Food Engineering, Article

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Citation Formats

A. E. Ugur, B. Bolat, H. M. Öztop, and H. Alpas, “Effects of High Hydrostatic Pressure (HHP) Processing and Temperature on Physicochemical Characterization of Insect Oils Extracted from Acheta domesticus (House Cricket) and Tenebrio molitor (Yellow Mealworm),” WASTE AND BIOMASS VALORIZATION, pp. 0–0, 2020, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/69617.