Wiriyacharee Pairote, Chalermchat Yongyut, Siriwoharn Thanyaporn, Jirarattanarangsri Wachira, Tangjaidee Pipat, Chaipoot Supakit, Phongphisutthinant Rewat, Pandith Hataichanok, Muangrat Rattana
Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100, Thailand.
Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand.
Foods. 2024 Aug 8;13(16):2486. doi: 10.3390/foods13162486.
To obtain oil from bee brood, which was dried using a tray drying method, this study used the supercritical CO extraction method. Extraction occurred at temperatures between 40-60 °C and low pressures of 180-220 bar for 1.5 h, with a high pressure of 600 bar for 1 h. The study investigated both the yield and chemical properties of the extracted bee brood oils. Supercritical CO extraction of tray-dried bee brood at 600 bar pressure demonstrated higher oil extraction efficiency compared to lower pressures (180-220 bar). At temperatures of 40-60 °C, total phenolic compounds increased while total flavonoids decreased. The extracted oil exhibited antioxidant activity, primarily due to quercetin. Despite decreased acid, iodine, and saponification values, peroxide value slightly increased but remained below 12 meqO/kg of oil. The make-up of the fatty acids changed. At 600 bar, palmitic and oleic acids were the most common, while myristic, linoleic, and docosadienoic acids decreased. At 600 bar, eicosadienoic acid was absent. The defatted bee brood retained significant essential and non-essential amino acids, indicating its potential for further development as a protein source.
为了从采用托盘干燥法干燥的蜂蛹中提取油脂，本研究采用了超临界CO₂萃取法。萃取在40 - 60°C的温度和180 - 220 bar的低压下进行1.5小时，然后在600 bar的高压下进行1小时。该研究调查了提取的蜂蛹油的产量和化学性质。与较低压力（180 - 220 bar）相比，在600 bar压力下对托盘干燥的蜂蛹进行超临界CO₂萃取显示出更高的油脂提取效率。在40 - 60°C的温度下，总酚类化合物增加而总黄酮类化合物减少。提取的油表现出抗氧化活性，主要归因于槲皮素。尽管酸值、碘值和皂化值降低，但过氧化值略有增加，但仍低于12 meqO₂/kg油。脂肪酸的组成发生了变化。在600 bar时，棕榈酸和油酸最为常见，而肉豆蔻酸、亚油酸和二十二碳二烯酸减少。在600 bar时，二十碳二烯酸不存在。脱脂蜂蛹保留了大量的必需和非必需氨基酸，表明其作为蛋白质来源具有进一步开发的潜力。
