Chemical composition and nutritional profile of cicada (Meimuna opalifera Walker) at different developmental stages: Implications for functional food applications
This investigation explored chemical changes in cicadas during their developmental stages (nymph, late nymph, and adult). Tocopherols (α, δ, γ) were found at a total content of 13.7 mg/g, while γ-oryzanol was observed at 2.6 mg/g, with nymphs having the highest levels, followed by late nymphs and ad...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-03-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523005242 |
| _version_ | 1797244931249537024 |
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| author | Hua Li Theeraphan Chumroenphat Apichaya Bunyatratchata Parinya Boonarsa Colin Wrigley Sirithon Siriamornpun |
| author_facet | Hua Li Theeraphan Chumroenphat Apichaya Bunyatratchata Parinya Boonarsa Colin Wrigley Sirithon Siriamornpun |
| author_sort | Hua Li |
| collection | DOAJ |
| description | This investigation explored chemical changes in cicadas during their developmental stages (nymph, late nymph, and adult). Tocopherols (α, δ, γ) were found at a total content of 13.7 mg/g, while γ-oryzanol was observed at 2.6 mg/g, with nymphs having the highest levels, followed by late nymphs and adults. Essential amino acids increased progressively with maturation, with methionine being the predominant amino acid in all samples. The index of essential amino acids in each tissue was as follows: adult (0.36), late nymph (0.33), and nymph (0.12). Eicosapentaenoic acid concentrations varied from 230 mg/100 g in adults to 880 mg/100 g in nymphs. Protein analysis using the Protein Simple Jess system revealed a molecular weight distribution ranging from 10 to 75 kDa, accounting for approximately 70 % of the total protein content. These findings offer valuable insights for incorporating cicadas as functional food ingredients, diversifying food product formulations. |
| first_indexed | 2024-03-08T21:11:39Z |
| format | Article |
| id | doaj.art-a3cf0be29a6e48a5ab10c8438fc841e2 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T19:18:51Z |
| publishDate | 2024-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-a3cf0be29a6e48a5ab10c8438fc841e22024-03-26T04:27:07ZengElsevierFood Chemistry: X2590-15752024-03-0121101081Chemical composition and nutritional profile of cicada (Meimuna opalifera Walker) at different developmental stages: Implications for functional food applicationsHua Li0Theeraphan Chumroenphat1Apichaya Bunyatratchata2Parinya Boonarsa3Colin Wrigley4Sirithon Siriamornpun5Department of Cuisine and Nutrition, Yangzhou University, Yangzhou, Jiangsu Province 225127, ChinaResearch Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand; Aesthetic Sciences and Health Program, Faculty of Thai Traditional and Alternative Medicine, Ubon Ratchathani Rajabhat University, Ubon Ratchathani 34000, ThailandResearch Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand; Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, ThailandResearch Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand; Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, ThailandCenter for Crop Science, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Brisbane 4067, AustraliaResearch Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand; Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand; Corresponding author.This investigation explored chemical changes in cicadas during their developmental stages (nymph, late nymph, and adult). Tocopherols (α, δ, γ) were found at a total content of 13.7 mg/g, while γ-oryzanol was observed at 2.6 mg/g, with nymphs having the highest levels, followed by late nymphs and adults. Essential amino acids increased progressively with maturation, with methionine being the predominant amino acid in all samples. The index of essential amino acids in each tissue was as follows: adult (0.36), late nymph (0.33), and nymph (0.12). Eicosapentaenoic acid concentrations varied from 230 mg/100 g in adults to 880 mg/100 g in nymphs. Protein analysis using the Protein Simple Jess system revealed a molecular weight distribution ranging from 10 to 75 kDa, accounting for approximately 70 % of the total protein content. These findings offer valuable insights for incorporating cicadas as functional food ingredients, diversifying food product formulations.http://www.sciencedirect.com/science/article/pii/S2590157523005242Edible insectNutritional qualityPhenolic compoundEicosapentaenoic acidEssential amino acid |
| spellingShingle | Hua Li Theeraphan Chumroenphat Apichaya Bunyatratchata Parinya Boonarsa Colin Wrigley Sirithon Siriamornpun Chemical composition and nutritional profile of cicada (Meimuna opalifera Walker) at different developmental stages: Implications for functional food applications Food Chemistry: X Edible insect Nutritional quality Phenolic compound Eicosapentaenoic acid Essential amino acid |
| title | Chemical composition and nutritional profile of cicada (Meimuna opalifera Walker) at different developmental stages: Implications for functional food applications |
| title_full | Chemical composition and nutritional profile of cicada (Meimuna opalifera Walker) at different developmental stages: Implications for functional food applications |
| title_fullStr | Chemical composition and nutritional profile of cicada (Meimuna opalifera Walker) at different developmental stages: Implications for functional food applications |
| title_full_unstemmed | Chemical composition and nutritional profile of cicada (Meimuna opalifera Walker) at different developmental stages: Implications for functional food applications |
| title_short | Chemical composition and nutritional profile of cicada (Meimuna opalifera Walker) at different developmental stages: Implications for functional food applications |
| title_sort | chemical composition and nutritional profile of cicada meimuna opalifera walker at different developmental stages implications for functional food applications |
| topic | Edible insect Nutritional quality Phenolic compound Eicosapentaenoic acid Essential amino acid |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523005242 |
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