English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/220096
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:

Title

Extracts from the edible insects Acheta domesticus and Tenebrio molitor with improved fatty acid profile due to ultrasound assisted or pressurized liquid extraction

AuthorsOtero, Paz; Gutiérrez-Docio, Alba; Navarro del Hierro, Joaquín ; Reglero, Guillermo ; Martín, Diana
KeywordsAcheta domesticus
Fatty acids
Tenebrio molitor
Pressurized liquid extraction
Edible insects
Ultrasound assisted extraction
Issue Date2020
PublisherElsevier
CitationFood Chemistry 314: 126200 (2020)
AbstractExtracts from the edible insects Acheta domesticus and Tenebrio molitor were obtained by ultrasound-assisted extraction (UAE) and pressurized-liquid extraction (PLE) using ethanol (E) or ethanol:water (E:W). Extraction yield, fatty acid profile, nutritional impact and cholesterol content were determined and compared with the initial insects. The highest extraction yield corresponded to PLE-T. molitor extracts. A decrease in total saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA) contents, and an increase in the total polyunsaturated fatty acid (PUFA) content were observed for both UAE-E:W insect extracts, due to an enrichment in linoleic acid. The lipid indices (PUFA/SFA ratio, atherogenic and thrombogenic indices) for both UAE-E:W extracts were significantly improved compared with the initial insects. Although either extraction procedure led to cholesterol enrichment, the UAE-E:W conditions favoured the lowest concentration. Therefore, insects extracts with improved fatty acid profile can be selectively obtained, being UAE-E:W conditions preferred from the nutritional point of view.
Publisher version (URL)https://doi.org/10.1016/j.foodchem.2020.126200
URIhttp://hdl.handle.net/10261/220096
DOIhttp://dx.doi.org/10.1016/j.foodchem.2020.126200
ISSN0308-8146
Appears in Collections:(CIAL) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf59,24 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.