dc.date.accessioned | 2021-06-25T10:36:43Z | |
dc.date.available | 2021-06-25T10:36:43Z | |
dc.date.issued | 2021-05-25 | |
dc.identifier | doi:10.17170/kobra-202102163259 | |
dc.identifier.uri | http://hdl.handle.net/123456789/12943 | |
dc.language.iso | eng | |
dc.rights | Namensnennung 4.0 International | |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
dc.subject | Escamol | eng |
dc.subject | butter-fried | eng |
dc.subject | fatty acids | eng |
dc.subject | proximal chemical analysis | eng |
dc.subject | Liometopum apiculatum | eng |
dc.subject.ddc | 630 | |
dc.title | Nutrient and oil profile of Escamol, an edible larva of ants (Liometopum apiculatum Mayr) | eng |
dc.type | Aufsatz | |
dcterms.abstract | 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. | eng |
dcterms.accessRights | open access | ger |
dcterms.creator | Ariza, José | |
dcterms.creator | Escamilla Rosales, María Fernanda | |
dc.subject.swd | Essbare Kleinsttiere | ger |
dc.subject.swd | Ameisen | ger |
dc.subject.swd | Fettsäuren | ger |
dc.subject.swd | Mexiko | ger |
dc.type.version | publishedVersion | |
dcterms.source.identifier | eissn:2197-411X | |
dcterms.source.issue | No. 2 | |
dcterms.source.journal | Future of Food: Journal on Food, Agriculture & Society | eng |
dcterms.source.volume | Vol. 9 | |
kup.iskup | false | |
dcterms.source.articlenumber | 331 | |