Datum
2021-05-25Metadata
Zur Langanzeige
Aufsatz
Nutrient and oil profile of Escamol, an edible larva of ants (Liometopum apiculatum Mayr)
Zusammenfassung
The objective of this study was to evaluate proximal chemical analysis, oil and fatty acids in escamol dehydrated and butter-fried that are commercially available in Mexico. In order to measure the escamol and oil quality, a chemical analysis were performed. The identification fatty acids was by refractive index. The proximal chemical analysis results in escamol fresh and deshydrated indicated that moisture (56.00-1.89 %), protein (15.30-34.78 %), lipids (20.05-45.57 %), ash (1.91-4.35 %) and carbohydrates (6.73-13.41 %), its porcentage are within the parameter reported for the order Hymenoptera (p < 0.05) comparated with escamol butter-fried (p > 0.05). The moisture (1.53 %) in escamol oil, accelerates the degradation of the triacylglycerides, generating free fatty acids (17.48 % oleic acid), while frying increase lipids with double bonds (133. 79 cg I2 g-1) and causes oxidation products (3.60 meq O2 kg-1 of oil). The escamol oil extracted from the dehydrated and butter-fried sample, presented a refractive index similar beeswax (1.442) and pure edible coconut oil (1.447) respectively. So they could present mainly fatty acids as lauric [C12:0 (41.00-56.00 %)], monounsaturated: palmitoleic [C16:1 (12.00 %)] and oleic [C18:1 (3.50-11.00 %)] and polyunsaturates: linoleic [C18:2 (1.00-2.5 %)]. The frying has a minimal effect on the chemical composition of the oil and fatty acids in escamol.
Zitierform
In: Future of Food: Journal on Food, Agriculture & Society Vol. 9 / No. 2 (2021-05-25) eissn:2197-411XSammlung(en)
Vol 09, No 2 (2021) (Future of Food: Journal on Food, Agriculture & Society // The Future of Food Journal: Journal on Food, Agriculture & Society)Zitieren
@article{doi:10.17170/kobra-202102163259,
author={Ariza, José and Escamilla Rosales, María Fernanda},
title={Nutrient and oil profile of Escamol, an edible larva of ants (Liometopum apiculatum Mayr)},
journal={Future of Food: Journal on Food, Agriculture & Society},
year={2021}
}
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2021-06-25T10:36:43Z 2021-06-25T10:36:43Z 2021-05-25 doi:10.17170/kobra-202102163259 http://hdl.handle.net/123456789/12943 eng Namensnennung 4.0 International http://creativecommons.org/licenses/by/4.0/ Escamol butter-fried fatty acids proximal chemical analysis Liometopum apiculatum 630 Nutrient and oil profile of Escamol, an edible larva of ants (Liometopum apiculatum Mayr) Aufsatz The objective of this study was to evaluate proximal chemical analysis, oil and fatty acids in escamol dehydrated and butter-fried that are commercially available in Mexico. In order to measure the escamol and oil quality, a chemical analysis were performed. The identification fatty acids was by refractive index. The proximal chemical analysis results in escamol fresh and deshydrated indicated that moisture (56.00-1.89 %), protein (15.30-34.78 %), lipids (20.05-45.57 %), ash (1.91-4.35 %) and carbohydrates (6.73-13.41 %), its porcentage are within the parameter reported for the order Hymenoptera (p < 0.05) comparated with escamol butter-fried (p > 0.05). The moisture (1.53 %) in escamol oil, accelerates the degradation of the triacylglycerides, generating free fatty acids (17.48 % oleic acid), while frying increase lipids with double bonds (133. 79 cg I2 g-1) and causes oxidation products (3.60 meq O2 kg-1 of oil). The escamol oil extracted from the dehydrated and butter-fried sample, presented a refractive index similar beeswax (1.442) and pure edible coconut oil (1.447) respectively. So they could present mainly fatty acids as lauric [C12:0 (41.00-56.00 %)], monounsaturated: palmitoleic [C16:1 (12.00 %)] and oleic [C18:1 (3.50-11.00 %)] and polyunsaturates: linoleic [C18:2 (1.00-2.5 %)]. The frying has a minimal effect on the chemical composition of the oil and fatty acids in escamol. open access Ariza, José Escamilla Rosales, María Fernanda Essbare Kleinsttiere Ameisen Fettsäuren Mexiko publishedVersion eissn:2197-411X No. 2 Future of Food: Journal on Food, Agriculture & Society Vol. 9 false 331
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:Namensnennung 4.0 International