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Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions
- Jeon, Yu-Ho;
- Son, Yang-Ju;
- Kim, Soo-Hee;
- Yun, Eun-Young;
- Kang, Hee-Jin;
- 외 1명
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81초록
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 200A degrees 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 delta-tocopherol contents, but decreased linoleic acid, and alpha- and gamma-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.
키워드
mealworm; oil; roasting; physicochemical property; oxidative stability; CHEMICAL-COMPOSITION; MAILLARD REACTION; LIPID OXIDATION; EDIBLE INSECTS; FRYING OILS; SEED OIL; FOOD; BIODIESEL; TOCOPHEROLS; ACIDS
- 제목
- Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions
- 저자
- Jeon, Yu-Ho; Son, Yang-Ju; Kim, Soo-Hee; Yun, Eun-Young; Kang, Hee-Jin; Hwang, In-Kyeong
- 발행일
- 2016-02
- 유형
- Article
- 권
- 25
- 호
- 1
- 페이지
- 105 ~ 110
- 언어
- ENG
- 출판사
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- 발행국가
- 대한민국
- 분량
- 6 페이지
- ISSN
- E 2092-6456
P 1226-7708