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Nutritional quality of mealworm (Tenebrio molitor) oil obtained by extrusion

2022Conference object Open access
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dc.contributor.authorMolina, Adriana K.
dc.contributor.authorPaschoalinotto, B.H.
dc.contributor.authorAñibarro-Ortega, Mikel
dc.contributor.authorPereira, Carla
dc.contributor.authorPinela, José
dc.contributor.authorEsteves, Vasco T.
dc.contributor.authorDias, Maria Inês
dc.contributor.authorBarros, Lillian
dc.date.accessioned2023-03-10T16:40:42Z
dc.date.available2023-03-10T16:40:42Z
dc.date.issued2022
dc.description.abstractThe world is rapidly changing, obviously at an environmental level, always at an economic level, and unfortunately at a social level, leading all of this to significant cultural changes, namely what people eat. One of the main issues of concern is precisely the availability of food resources in parallel with its nutritional and bioactive potential, which is why the industry and academia have been looking for alternative sources of essential molecules for the well-being and health of the consumers, such as: proteins, bioactives, essential fatty acids, and fibres. Edible insects have gained some prominence for their protein content and fatty acid content. However, there is still a great aversion on the part of consumers to insect-based food products, especially at the organoleptic level (texture, taste and appearance). Oilrich components are just one of the answers to maximize the use of these new sources of fatty acids, mainly omega- 3 and -6, such as the oil extracted from Tenebrio molitor (mealworm).1 The larvae are traditionally used for animal feed, pets and fish, but in some countries like China and Netherlands, they have been already consumed for food purposes. Its legal acceptance for incorporation and development of new food products was already stablished and, since it is tolerant to various environmental conditions and does not require a large area for growth, it is perfectly suitable for mass production.2 In this context, the present work aimed to characterize the mealworm oil, obtained by extrusion techniques, regarding its content in fatty acids by gas-chromatography coupled to a flame ionization (GCFID) detector, as also its salt content (NaCl) by the Mohr titration method. The results regarding the fatty acids profile in terms of total saturated (SFA), monounsaturated (MUFA), and polyunsaturated fatty acids (PUFA) are described in Table 1. Twenty-two individual fatty acids were identified, having been found, in percentages higher than 0.1%, the following compounds: elaidic acid (C18:1n9, 44.7±0.1%), linoleic acid (C18:2n6, 31.4±0.5%), palmitic acid (C16:0, 14.2±0.4%), octadecanoic acid (C18:0, 2.9±0.2%), α-linoleic acid (C18:3n3, 1.293±0.001%), and heptadecanoic acid (C17:1, 0.123±0.002%), which are in accordance with previous bibliography.3 Regarding salt content, 2.3±0.1 mg/mL was within the accepted limits. This is one of the attributes that most affects the organoleptic acceptance of mealworms for food purposes, besides the particle size; as such, future studies are needed to further investigate the physicochemical characteristics of the studied oil sample. The results obtained revealed the huge potentiality of mealworm larva for the development of new food products, representing one of the greatest answers to the increasing unavailability of sustainable natural sources rich in molecules beneficial for human health.pt_PT
dc.description.sponsorshipThe authors thank the Fundação para a Ciência e a Tecnologia (FCT, Portugal) and the national funds FCT/MCTES for the financial support to CIMO (UIDB/00690/2020). To FCT for the PhD studentship granted to A.K. Molina (2020.06231.BD) and M. Añibarro- Ortega (2020.06297.BD), and the contracts of C. Pereira (CEECINS), J. Pinela (CEECIND/01011/2018), M.I. Dias (CEECINS), and L. Barros (CEECINS). To Tecmafoods – Insect Based Feed & Food company for providing the mealworms oil.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMolina, Adriana K.; Paschoalinotto, B.H.; Añibarro-Ortega, Mikel; Pereira, Carla; Pinela, José; Esteves, Vasco T.; Dias, Maria Inês; Barros, Lillian (2022). Nutritional quality of mealworm (Tenebrio molitor) oil obtained by extrusion. In Ofélia Anjos; Soraia I. Pedro; Natália Martins Roque; Carlos Antunes (Eds.) XVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumos. Castelo Brancopt_PT
dc.identifier.isbn978-989-8124-36-4
dc.identifier.urihttp://hdl.handle.net/10198/27651
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relationMountain Research Center
dc.relationNatural pigments recovery from bio-residues: widening the range of safe food colorants
dc.relationValorisation of steroidal compounds from Solanaceae crop by-products into novel nutraceutical ingredients
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectMealwormpt_PT
dc.subjectTenebrio molitor)pt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleNutritional quality of mealworm (Tenebrio molitor) oil obtained by extrusionpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleNatural pigments recovery from bio-residues: widening the range of safe food colorants
oaire.awardTitleValorisation of steroidal compounds from Solanaceae crop by-products into novel nutraceutical ingredients
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//2020.06231.BD/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//2020.06297.BD/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01011%2F2018%2FCP1578%2FCT0002/PT
oaire.citation.conferencePlaceCastelo Brancopt_PT
oaire.citation.endPage391pt_PT
oaire.citation.startPage391pt_PT
oaire.citation.titleXVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumospt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
person.familyNameMolina
person.familyNamePaschoalinotto
person.familyNameAñibarro-Ortega
person.familyNamePereira
person.familyNamePinela
person.familyNameDias
person.familyNameBarros
person.givenNameAdriana K.
person.givenNameBeatriz H.
person.givenNameMikel
person.givenNameCarla
person.givenNameJosé
person.givenNameMaria Inês
person.givenNameLillian
person.identifier1415151
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person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-6234-2212
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person.identifier.orcid0000-0002-2835-5079
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0001-7523-1637
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridK-1629-2016
person.identifier.ridB-4466-2014
person.identifier.ridM-8242-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id54392272800
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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