Evaluation of Roasting and Grilling Effects on Chemical Composition, Volatile Profiles, and Toxicity of Stink Bugs (<i>Tessaratoma papillosa</i>): Implications for Utilization as Functional Food Ingredients
The stink bug (<i>Tessaratoma papillosa</i>) is a highly popular edible insect in Thai traditional cuisine, but little research has investigated the effects of heat treatment on the quality of stink bugs. Therefore, we aimed to evaluate the effects of roasting and grilling on the chemica...
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MDPI AG
2023-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/16/3053 |
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| author | Hua Li Theeraphan Chumroenphat Parinya Boonarsa Jantana Yahuafai Colin Wrigley Sirithon Siriamornpun |
| author_facet | Hua Li Theeraphan Chumroenphat Parinya Boonarsa Jantana Yahuafai Colin Wrigley Sirithon Siriamornpun |
| author_sort | Hua Li |
| collection | DOAJ |
| description | The stink bug (<i>Tessaratoma papillosa</i>) is a highly popular edible insect in Thai traditional cuisine, but little research has investigated the effects of heat treatment on the quality of stink bugs. Therefore, we aimed to evaluate the effects of roasting and grilling on the chemical changes and volatile compounds of late nymph and adult stink bugs. In general, all treated samples showed increases in phenolic acid, tocopherols, and amino acid contents and a decrease in the content of fiber compared with raw stink bugs (<i>p</i> < 0.05). Cinnamic acid significantly increased by over 200% in late nymph insects and 30% in adult insects after roasting, whereas syringic acid decreased after cooking (<i>p</i> < 0.05). The most predominant volatile compound found in all samples was 5-methyl-octadecane and it decreased after cooking, while volatile alkane compounds increased after cooking. The processed sample extracts showed higher toxicity on oral cancer KB and cervical cancer Hela cells than on Vero cells. We have demonstrated that different cooking methods affected the chemical components which may result in quality attributes if stink bug is to be used as a functional ingredient/food. It may be helpful to improve the nutritional and functional values of stink bugs during deep processing. |
| first_indexed | 2024-03-10T23:56:47Z |
| format | Article |
| id | doaj.art-eff2f6094ae24020b2de137573eb4331 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T23:56:47Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-eff2f6094ae24020b2de137573eb43312023-11-19T01:06:07ZengMDPI AGFoods2304-81582023-08-011216305310.3390/foods12163053Evaluation of Roasting and Grilling Effects on Chemical Composition, Volatile Profiles, and Toxicity of Stink Bugs (<i>Tessaratoma papillosa</i>): Implications for Utilization as Functional Food IngredientsHua Li0Theeraphan Chumroenphat1Parinya Boonarsa2Jantana Yahuafai3Colin Wrigley4Sirithon Siriamornpun5Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, ChinaResearch Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai, Maha Sarakham 44150, ThailandResearch Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai, Maha Sarakham 44150, ThailandClinical Research Section, Division of Research and Academic Support, National Cancer Institute, Bangkok 10400, 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, ThailandThe stink bug (<i>Tessaratoma papillosa</i>) is a highly popular edible insect in Thai traditional cuisine, but little research has investigated the effects of heat treatment on the quality of stink bugs. Therefore, we aimed to evaluate the effects of roasting and grilling on the chemical changes and volatile compounds of late nymph and adult stink bugs. In general, all treated samples showed increases in phenolic acid, tocopherols, and amino acid contents and a decrease in the content of fiber compared with raw stink bugs (<i>p</i> < 0.05). Cinnamic acid significantly increased by over 200% in late nymph insects and 30% in adult insects after roasting, whereas syringic acid decreased after cooking (<i>p</i> < 0.05). The most predominant volatile compound found in all samples was 5-methyl-octadecane and it decreased after cooking, while volatile alkane compounds increased after cooking. The processed sample extracts showed higher toxicity on oral cancer KB and cervical cancer Hela cells than on Vero cells. We have demonstrated that different cooking methods affected the chemical components which may result in quality attributes if stink bug is to be used as a functional ingredient/food. It may be helpful to improve the nutritional and functional values of stink bugs during deep processing.https://www.mdpi.com/2304-8158/12/16/3053edible insectproteinamino acidphenolic acidtocopherolanti-proliferative |
| spellingShingle | Hua Li Theeraphan Chumroenphat Parinya Boonarsa Jantana Yahuafai Colin Wrigley Sirithon Siriamornpun Evaluation of Roasting and Grilling Effects on Chemical Composition, Volatile Profiles, and Toxicity of Stink Bugs (<i>Tessaratoma papillosa</i>): Implications for Utilization as Functional Food Ingredients Foods edible insect protein amino acid phenolic acid tocopherol anti-proliferative |
| title | Evaluation of Roasting and Grilling Effects on Chemical Composition, Volatile Profiles, and Toxicity of Stink Bugs (<i>Tessaratoma papillosa</i>): Implications for Utilization as Functional Food Ingredients |
| title_full | Evaluation of Roasting and Grilling Effects on Chemical Composition, Volatile Profiles, and Toxicity of Stink Bugs (<i>Tessaratoma papillosa</i>): Implications for Utilization as Functional Food Ingredients |
| title_fullStr | Evaluation of Roasting and Grilling Effects on Chemical Composition, Volatile Profiles, and Toxicity of Stink Bugs (<i>Tessaratoma papillosa</i>): Implications for Utilization as Functional Food Ingredients |
| title_full_unstemmed | Evaluation of Roasting and Grilling Effects on Chemical Composition, Volatile Profiles, and Toxicity of Stink Bugs (<i>Tessaratoma papillosa</i>): Implications for Utilization as Functional Food Ingredients |
| title_short | Evaluation of Roasting and Grilling Effects on Chemical Composition, Volatile Profiles, and Toxicity of Stink Bugs (<i>Tessaratoma papillosa</i>): Implications for Utilization as Functional Food Ingredients |
| title_sort | evaluation of roasting and grilling effects on chemical composition volatile profiles and toxicity of stink bugs i tessaratoma papillosa i implications for utilization as functional food ingredients |
| topic | edible insect protein amino acid phenolic acid tocopherol anti-proliferative |
| url | https://www.mdpi.com/2304-8158/12/16/3053 |
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