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20231225154708.0 |
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231225s2021 xx |||||o 00| ||eng c |
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|a 10.1177/1082013220958854
|2 doi
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|a pubmed24n1051.xml
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|a (NLM)32962449
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|a DE-627
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|c DE-627
|e rakwb
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|a eng
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| 100 |
1 |
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|a Botella-Martínez, Carmen
|e verfasserin
|4 aut
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| 245 |
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|a Assessment of chemical composition and antioxidant properties of defatted flours obtained from several edible insects
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|c 2021
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
|b c
|2 rdamedia
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|a ƒa Online-Ressource
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|2 rdacarrier
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|a Date Completed 30.08.2021
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|a Date Revised 30.08.2021
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a The aims of this study were determined the chemical composition and the antioxidant properties of defatted flours obtained from several commercially available edible insects such as Acheta dosmesticus, Tenebrio molitor, Zophobas morio, and Rhynchophorus ferrugineus to establish their utilization as ingredient in the development of new food products. The proximate composition of flour was determined using AOAC methods while for antioxidant capacity, four different methodologies were employed (DPPH, ABTS, FIC, and FRAP). The total phenolic content and the tannin content were also determined. All flours analyzed had a high protein content with values ranging between 64.17 and 72.55 g/100 g flour. With regard to the antioxidant activity, R. ferrugineus showed the highest values for DPPH, ABTS, and FRAP assays with values of 2.03, 4.93, and 8.46 mg Trolox equivalent/g flour, respectively. For FIC assay, A. dosmesticus and T. molitor had the highest values 0.47 and 0.48 mg EDTA equivalent/g flour. Defatted flours obtained from edible insects analyzed could have several applications as ingredients to the development new foods due to its good nutrient content and as a functional food for the prevention of oxidation
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|a Journal Article
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|a Edible insects
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|a antioxidant
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|a bioactive compounds
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|a defatted
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|a flours
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|a Antioxidants
|2 NLM
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| 650 |
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|a Phenols
|2 NLM
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| 700 |
1 |
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|a Lucas-González, Raquel
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Pérez-Álvarez, José A
|e verfasserin
|4 aut
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| 700 |
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|a Fernández-López, Juana
|e verfasserin
|4 aut
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| 700 |
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|a Viuda-Martos, Manuel
|e verfasserin
|4 aut
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| 773 |
0 |
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|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 27(2021), 5 vom: 18. Juli, Seite 383-391
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnns
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| 773 |
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|g volume:27
|g year:2021
|g number:5
|g day:18
|g month:07
|g pages:383-391
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|u http://dx.doi.org/10.1177/1082013220958854
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