Tenebrio molitor (T. molitor) larvae provide food at low environmental cost and contribute positively to livelihoods. In this research, we compared the amino acids compositions and antioxidant activities of various extracts of T. molitor to enhance their quality as food. For the comparison, distilled water extracts, enzymatic hydrolysates, and condensed enzymatic hydrolysates of T. molitor larvae were prepared. Their amino acids (AAs) profiles and antioxidant activities, including ferric-reducing antioxidant power, oxygen radical absorption capacity, and DPPH, hydroxyl radical, and hydrogen peroxide radical scavenging properties assay were analyzed. DW extracts had the lowest AAs contents and antioxidant activity compared with enzymatic extracts. Condensed hydrolysates with a combination of alcalase and flavourzyme (C-A+F) exhibited the highest levels of total free AAs (11.1759 g/100 g). C-A+F produced higher total hydrolyzed AAs (32.5292 g/100 g) compared with the other groups. The C-A+F possessed the strongest antioxidant activity. Notably, the antioxidant activities of the hydrolysates and the total hydrolyzed AAs amount were correlated. Taken together, our findings showed that C-A+F was a promising technique for obtaining extracts of T. molitor larvae with antioxidant activity as potential nutritious functional food.

No abstract

No abstract

The aim of this study was to evaluate the chemical compositions and antioxidant activities of different cuts of Korean native goat (Capra hircus coreanae) meat. Five wethers were used in this experiment. Samples were divided into four cuts: loin, leg, neck and rib. The proximate compositions and antioxidant activities of these cuts were determined using in vitro human digestion model. Results showed that dry matter content (27.25±0.26%) of the leg was higher than others (p<0.05). The contents of crude protein (65.31±1.44%) and ash (3.74±0.17%) from loin were significantly higher than the others (p<0.05), while crude fat (43.55±0.97%) content of rib was higher than the others (p<0.05). Total contents of amino acid and fatty acid from leg were higher than the others (p<0.05). The antioxidant activity of rib, based on oxygen radical absorbance capacity, was higher than the others (p<0.05). Ferric reducing antioxidant power activity of neck was significantly higher than the others (p<0.05). This study provides the basic data on the chemical compositions and antioxidant activities of four cuts of Korean native goat meat. Key words：Korean native goat meat, in vitro human digestion, amino acid, fatty acid, anti-oxidant activity

No abstract