TY - JOUR
T1 - Comparison of the proximal chemical and fatty acid composition of the fried grasshopper’s (Orthoptera) dish
AU - Escamilla-Rosales, María Fernanda
AU - Ariza-Ortega, José Alberto
AU - Ramos-Cassellis, María Elena
AU - Castañeda-Antonio, Dolores
AU - Romo-Gómez, Claudia
AU - Díaz-Reyes, Joel
AU - Ramírez-Moreno, Esther
AU - Alanís-García, Ernesto
AU - Cruz-Cansino, Nelly del Socorro
AU - Betanzos-Cabrera, Gabriel
AU - Suárez-Diéguez, Teodoro
AU - Molina-Trinidad, María Eva
AU - López-Contreras, Luilli
AU - Olivo-Ramírez, Diana Patricia
N1 - Publisher Copyright:
© 2019, Springer-Verlag GmbH Germany, part of Springer Nature.
PY - 2019/8/1
Y1 - 2019/8/1
N2 - In Mexico, especially in Hidalgo State, a variety of insects are sold in different culinary preparation ways, which the most accepted by the consumer living in the city are the butter-fried grasshoppers. Therefore, the objective of this work was to compare the proximal chemical composition and the quality of fatty acids in the butter-fried grasshoppers that are commercialized. The samples of fresh and fried grasshoppers were purchased. The fresh samples were dehydrated and both samples were homogenized and proximal chemical composition and fatty acids were analyzed. The oils were extracted with Soxhlet extraction equipment. To measure the quality of the oils, a chemical analysis and an instrumental analysis were carried out. The lipids were the majority in the dehydrated (40.11%) and fried (47.67%) samples. Moisture and temperature were the variables that increased the lipid degradation in the samples. There was a difference in the percentages of saturated and unsaturated fatty acids in dehydrated and fried samples, with 37.11% and 44.41%, and 62.77% and 55.46%, respectively. The excess consumption of this dish, in addition of a low physical activity, can cause damage to the body; therefore, it is suggested to select an alternate lipid source.
AB - In Mexico, especially in Hidalgo State, a variety of insects are sold in different culinary preparation ways, which the most accepted by the consumer living in the city are the butter-fried grasshoppers. Therefore, the objective of this work was to compare the proximal chemical composition and the quality of fatty acids in the butter-fried grasshoppers that are commercialized. The samples of fresh and fried grasshoppers were purchased. The fresh samples were dehydrated and both samples were homogenized and proximal chemical composition and fatty acids were analyzed. The oils were extracted with Soxhlet extraction equipment. To measure the quality of the oils, a chemical analysis and an instrumental analysis were carried out. The lipids were the majority in the dehydrated (40.11%) and fried (47.67%) samples. Moisture and temperature were the variables that increased the lipid degradation in the samples. There was a difference in the percentages of saturated and unsaturated fatty acids in dehydrated and fried samples, with 37.11% and 44.41%, and 62.77% and 55.46%, respectively. The excess consumption of this dish, in addition of a low physical activity, can cause damage to the body; therefore, it is suggested to select an alternate lipid source.
KW - Fatty acids
KW - Fry
KW - Oil
KW - Orthoptera
UR - http://www.scopus.com/inward/record.url?scp=85063210038&partnerID=8YFLogxK
U2 - 10.1007/s00217-019-03272-6
DO - 10.1007/s00217-019-03272-6
M3 - Artículo
SN - 1438-2377
VL - 245
SP - 1629
EP - 1640
JO - European Food Research and Technology
JF - European Food Research and Technology
IS - 8
ER -