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Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions
- Issue Date
- Feb-2016
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- mealworm; oil; roasting; physicochemical property; oxidative stability
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.25, no.1, pp 105 - 110
- Pages
- 6
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 25
- Number
- 1
- Start Page
- 105
- End Page
- 110
- ISSN
- 1226-7708
2092-6456
- Abstract
- 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.
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