Jeon Yu-Ho, Son Yang-Ju, Kim Soo-Hee, Yun Eun-Young, Kang Hee-Jin, Hwang In-Kyeong
1Department of Food and Nutrition and Research Institute of Human Ecology, Seoul National University, Seoul, 08826 Korea.
Department of Culinary Arts, Kyungmin University, Uijeongbu, Gyeonggi, 11618 Korea.
Food Sci Biotechnol. 2016 Feb 29;25(1):105-110. doi: 10.1007/s10068-016-0015-9. eCollection 2016.
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.
研究了不同烘焙条件下黄粉虫油的理化性质和氧化稳定性。使用正己烷从在200°C下烘焙0、5、10和15分钟的黄粉虫中提取油脂，并分析了油脂的理化性质和氧化稳定性。烘焙增加了颜色强度、油酸和δ-生育酚含量，但降低了亚油酸以及α-和γ-生育酚含量。通过诱导时间和过氧化值表明，烘焙后的黄粉虫油氧化稳定性有所提高。黄粉虫油含有丰富的必需脂肪酸，并表现出优异的氧化稳定性。
