Physicochemical properties of edible cricket oils: Implications for use in pharmaceutical and food industries
The prevailing global market demands locally produced, sustainable oils for biomedical applications. This study focused on evaluating the quality of cricket-derived oils and meals from Scapsipedus icipe Hugel, Tanga, and Gryllus bimaculatus De Geer common delicacy in Africa, following standard metho...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833524000224 |
| _version_ | 1797305204293500928 |
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| author | Dorothy K. Murugu Arnold N. Onyango Alex K. Ndiritu Dorothy N. Nyangena Isaac M. Osuga Xavier Cheseto Sevgan Subramanian Sunday Ekesi Chrysantus M. Tanga |
| author_facet | Dorothy K. Murugu Arnold N. Onyango Alex K. Ndiritu Dorothy N. Nyangena Isaac M. Osuga Xavier Cheseto Sevgan Subramanian Sunday Ekesi Chrysantus M. Tanga |
| author_sort | Dorothy K. Murugu |
| collection | DOAJ |
| description | The prevailing global market demands locally produced, sustainable oils for biomedical applications. This study focused on evaluating the quality of cricket-derived oils and meals from Scapsipedus icipe Hugel, Tanga, and Gryllus bimaculatus De Geer common delicacy in Africa, following standard methods for physicochemical properties, fatty acid composition, and phytochemicals (oxalates, phytates, tannins, and polyphenols). The cricket oils physicochemical properties aligned with Codex Alimentarius standards for edible oils, including low solidification temperature (< 2 °C), a high refractive index (1.46), and a specific gravity of 0.88. Notably, peroxide values (1.9 to 2.5 mg mEq O2/kg), acid values (1.1 to 2.2 mg KOH/g), and saponification values (234–246 mg KOH/g) all are indicative of lightness and unsaturated fatty acids. Nutritionally, cricket powder was rich in protein (56.8–56.9% -) and fat (31.7–33.5% -of dry matter), with significant amounts of essential omega-3 and omega-6 fatty acids. Predominant saturated and monounsaturated fatty acids were palmitic (23.9–31.2 mg/100 g-) and oleic acids (10.9–11.4 mg/100 g- of oil), respectively. Antioxidant values (48.0 to 65.0 mg/100 g), inferred from total polyphenols, suggests a stable oil with long shelf-life. These results highlight the promising and sustainable potential of cricket-derived oils for applications in the food and pharmaceutical industries. |
| first_indexed | 2024-03-08T00:22:31Z |
| format | Article |
| id | doaj.art-0228e4dda971415dbdd5efb330a77365 |
| institution | Directory Open Access Journal |
| issn | 2666-8335 |
| language | English |
| last_indexed | 2024-03-08T00:22:31Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj.art-0228e4dda971415dbdd5efb330a773652024-02-16T04:30:25ZengElsevierFuture Foods2666-83352024-06-019100316Physicochemical properties of edible cricket oils: Implications for use in pharmaceutical and food industriesDorothy K. Murugu0Arnold N. Onyango1Alex K. Ndiritu2Dorothy N. Nyangena3Isaac M. Osuga4Xavier Cheseto5Sevgan Subramanian6Sunday Ekesi7Chrysantus M. Tanga8International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100 Nairobi, Kenya; Department of Human Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000-00200 Nairobi, KenyaDepartment of Human Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000-00200 Nairobi, KenyaDepartment of Human Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000-00200 Nairobi, Kenya; Department of Public Health, University of Kabianga, P.O. Box 2030-20200 Kericho, KenyaInternational Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100 Nairobi, KenyaDepartment of Animal Science, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000-00200 Nairobi, KenyaInternational Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100 Nairobi, Kenya; Corresponding author.International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100 Nairobi, KenyaInternational Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100 Nairobi, KenyaInternational Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100 Nairobi, KenyaThe prevailing global market demands locally produced, sustainable oils for biomedical applications. This study focused on evaluating the quality of cricket-derived oils and meals from Scapsipedus icipe Hugel, Tanga, and Gryllus bimaculatus De Geer common delicacy in Africa, following standard methods for physicochemical properties, fatty acid composition, and phytochemicals (oxalates, phytates, tannins, and polyphenols). The cricket oils physicochemical properties aligned with Codex Alimentarius standards for edible oils, including low solidification temperature (< 2 °C), a high refractive index (1.46), and a specific gravity of 0.88. Notably, peroxide values (1.9 to 2.5 mg mEq O2/kg), acid values (1.1 to 2.2 mg KOH/g), and saponification values (234–246 mg KOH/g) all are indicative of lightness and unsaturated fatty acids. Nutritionally, cricket powder was rich in protein (56.8–56.9% -) and fat (31.7–33.5% -of dry matter), with significant amounts of essential omega-3 and omega-6 fatty acids. Predominant saturated and monounsaturated fatty acids were palmitic (23.9–31.2 mg/100 g-) and oleic acids (10.9–11.4 mg/100 g- of oil), respectively. Antioxidant values (48.0 to 65.0 mg/100 g), inferred from total polyphenols, suggests a stable oil with long shelf-life. These results highlight the promising and sustainable potential of cricket-derived oils for applications in the food and pharmaceutical industries.http://www.sciencedirect.com/science/article/pii/S2666833524000224Edible insectsCricket oilOil stability, shelf lifeNutraceuticalsNovel food ingredients |
| spellingShingle | Dorothy K. Murugu Arnold N. Onyango Alex K. Ndiritu Dorothy N. Nyangena Isaac M. Osuga Xavier Cheseto Sevgan Subramanian Sunday Ekesi Chrysantus M. Tanga Physicochemical properties of edible cricket oils: Implications for use in pharmaceutical and food industries Future Foods Edible insects Cricket oil Oil stability, shelf life Nutraceuticals Novel food ingredients |
| title | Physicochemical properties of edible cricket oils: Implications for use in pharmaceutical and food industries |
| title_full | Physicochemical properties of edible cricket oils: Implications for use in pharmaceutical and food industries |
| title_fullStr | Physicochemical properties of edible cricket oils: Implications for use in pharmaceutical and food industries |
| title_full_unstemmed | Physicochemical properties of edible cricket oils: Implications for use in pharmaceutical and food industries |
| title_short | Physicochemical properties of edible cricket oils: Implications for use in pharmaceutical and food industries |
| title_sort | physicochemical properties of edible cricket oils implications for use in pharmaceutical and food industries |
| topic | Edible insects Cricket oil Oil stability, shelf life Nutraceuticals Novel food ingredients |
| url | http://www.sciencedirect.com/science/article/pii/S2666833524000224 |
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