Physicochemical Properties and Oxidative Stabilities of Mealworm () Oils Under Different Roasting Conditions

Overview

Journal Food Sci Biotechnol

Specialty Biotechnology

Date 2018 Sep 29

PMID 30263243

Citations 16

Authors

Yu-Ho Jeon

Yang-Ju Son

Soo-Hee Kim

Eun-Young Yun

Hee-Jin Kang

In-Kyeong Hwang

Affiliations

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Abstract

Physicochemical properties and oxidative stabilities of mealworm () 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.

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