Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions

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• 作者：Yu-Ho Jeon ; Yang-Ju Son ; Soo-Hee Kim ; Eun-Young Yun…
• 关键词：mealworm ; oil ; roasting ; physicochemical property ; oxidative stability
• 刊名：Food Science and Biotechnology
• 出版年：2016
• 出版时间：February 2016
• 年：2016
• 卷：25
• 期：1
• 页码：105-110
• 全文大小：264 KB
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• 作者单位：Yu-Ho Jeon (1)
  Yang-Ju Son (1)
  Soo-Hee Kim (2)
  Eun-Young Yun (3)
  Hee-Jin Kang (4)
  In-Kyeong Hwang (1)
  
  1. Department of Food and Nutrition and Research Institute of Human Ecology, Seoul National University, Seoul, 08826, Korea
  2. Department of Culinary Arts, Kyungmin University, Uijeongbu, Gyeonggi, 11618, Korea
  3. Department of Agricultural Biology, National Academy of Agricultural Science, RDA, Jeonju, Jeonbuk, 54875, Korea
  4. Department of Food and Nutrition, College of Natural Sciences, Myongji University, Yongin, Gyeonggi, 17058, Korea
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions were investigated. Oils were extracted using n-hexane from mealworms roasted at 200°C for 0, 5, 10, and 15 min and physicochemical properties and oxidative stabilities of oils were analyzed. Roasting increased the color intensity and the oleic acid and δ-tocopherol contents, but decreased linoleic acid, and α- and γ-tocopherol contents. An improvement in oxidative stability was observed in roasted mealworm oils, demonstrated by induction time and peroxide values. Mealworm oil contained abundant essential fatty acids and exhibited a superior oxidative stability.