کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4561365 1330641 2015 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Selected species of edible insects as a source of nutrient composition
ترجمه فارسی عنوان
گونه های انتخابی حشرات خوراکی به عنوان منبع ترکیب مواد مغذی
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• Edible insects are a good source of the valuable nutritional compounds.
• Edible insects' protein is a rich source of the essential amino acids.
• The heat treatment process affects the degree of hydrolysis.
• Some edible insects have the ability for stimulation of human skin fibroblast.

The aim of this study was to determine the nutritive value of edible insects and their in vitro cytotoxicity assays. The content of protein, fat, carbohydrates, ash, fiber, minerals, amino acids, and fatty acids in adult cricket (Gryllodes sigillatus), larvae of mealworm (Tenebrio molitor), and adult locust (Schistocerca gregaria) were analyzed. The protein content ranged from 52.35 to 76%. The fat percentage was in the range of 12.97–24.7%. Energy contribution varied from 1821 to 1896 kJ/100 g. Their amino acid profile was compared with the WHO/FAO/UNU Pattern (WHO, 2007). The highest degree of hydrolysis (DH) was noted in baked Gryllodes sigillatus (37.76%). All species were very rich in magnesium, copper, iron, and zinc and the mineral content was compared to recommended daily intakes (mg/day). The hydrolysates from raw, cooked, and baked insects were significantly stimulated or inhibited proliferation of human skin fibroblasts CRL-2522.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 77, Part 3, November 2015, Pages 460–466
نویسندگان
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