Chemical composition and amino acids content of five species of edible Grasshoppers from Mexico

Melo-Ruíz, Virginia; Sandoval-Trujillo, Horacio; Quirino-Barreda, Carlos Tomás; Sánchez-Herrera, Karina; Díaz-García, Rafael; Calvo-Carrillo, Concepción

doi:10.9755/ejfa.2015.04.093

Cited by 17 publications

(8 citation statements)

References 7 publications

(5 reference statements)

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“…These values are in concordance with those reported in the literature for a mixture of Acrididae ranging from 43.93% to 77.13% that includes locusts, grasshopper, and crickets (Ramos-Elorduy et al, 2012). Similarly, values of 53.57%, 65.2%, and 75.87% of protein content were reported for Sphenarium purpuracens (Melo-Ruiz et al, 2015;Ramos-Elorduy et al, 2012;Torruco-Uco et al, 2019). A higher content of protein in grasshopper was found as compared to the protein content of other foods such as soybean (41.3%), lentil (27.2%), beans (24.8%), and in the range of protein content of beef (45.4%), chicken (58.8%) and eggs (47.7%) (FAO, 1970).…”

Section: Protein Analysissupporting

confidence: 90%

Nutritional content of edible grasshopper (Sphenarium purpurascens) fed on alfalfa (Medicago sativa) and maize (Zea mays)

Ibarra‐Herrera

Acosta‐Estrada

Chuck‐Hernández

et al. 2020

CyTA - Journal of Food

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Edible insects have been proposed as a good source of different nutrients including protein. However, the nutritional value of edible insects could be affected by several factors that must be considered in order to enhance their potential application in food. In this work, the effect of feeding two different diets, alfalfa and maize green fodder, on the chemical composition of edible grasshopper (Sphenarium purpurascens) consumed in Mexico was assessed. The dry matter, crude protein content, amino acid profile, in vitro protein digestibility, crude fat, and insoluble fiber content differed significantly between grasshoppers fed with alfalfa and maize (p-value < 0.05). Grasshoppers fed with alfalfa showed an increment of 10% in essential amino acid index and biological value compared to grasshopper fed with maize green fodder. Our results demonstrate that the nutritional composition of edible grasshopper S. purpurascens can be modified through diet resulting in an increase in its nutritional value. Contenido nutricional de chapulín comestible (Sphenarium purpurascens) alimentado con alfalfa (Medicago sativa) y maíz (Zea mays) RESUMEN Los insectos comestibles son considerados una gran fuente de nutrientes. Sin embargo, la composición nutricional de los insectos comestibles puede verse afectada por diferentes factores que deben ser considerados para aumentar su consumo. En este trabajo, se revisó el efecto de dos diferentes dietas, alfalfa y forraje de maíz, en la composición nutricional del chapulín comestible (Sphenarium purpurascens) consumido en México. Se obtuvieron valores significativamente diferentes (valor p < 0.05) en el contenido de proteína, el perfil de aminoácidos, la digestibilidad de proteína in vitro, y en el contenido de grasa y de fibra insoluble. El chapulín alimentado con alfalfa mostró un incremento del 10% en el índice de aminoácidos esenciales y el valor biológico comparado con el chapulín alimentado con maíz. Estos resultados indican que la composición nutricional de chapulín S. purpurascens puede ser modificada a través de la dieta para obtener un mayor valor nutricional en este alimento.

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Section: Protein Analysissupporting

confidence: 90%

Nutritional content of edible grasshopper (Sphenarium purpurascens) fed on alfalfa (Medicago sativa) and maize (Zea mays)

Ibarra‐Herrera

Acosta‐Estrada

Chuck‐Hernández

et al. 2020

CyTA - Journal of Food

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“…Glutamic acid, aspartic acid, leucine and alanine were the major amino acid found in both WSPP and WSPC with descending amount in order. Glutamic acid was the most abundant amino acid in locust and grasshopper [35,36]. ese results are similar to those reported by Makkar et al [35] for grasshoppers (glutamic acid 4.5-15.2 g/16 g nitrogen).…”

Section: Amino Acid Compositionsupporting

confidence: 89%

Characteristics, Functional Properties, and Antioxidant Activities of Water-Soluble Proteins Extracted from Grasshoppers,Patanga succinctaandChondracris roseapbrunner

Chatsuwan

Nalinanon

Puechkamut

et al. 2018

Journal of Chemistry

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Water-soluble proteins extracted from two species of grasshoppers, Patanga succincta (WSPP) and Chondracris roseapbrunner (WSPC), were characterized as well as their functional properties and antioxidant activities were investigated. e extraction yield, on a wet weight basis, was 7.35% and 7.46% for WSPP and WSPC, respectively. e most abundant amino acid in both proteins was glutamic acid, followed by aspartic, alanine, and leucine, in that order. e electrophoretic study revealed that proteins with MW of 29, 42, 50, 69, and 146 kDa were the major protein components in WSPP and WSPC. FTIR analysis showed that those proteins remained their structural integrity. e surface hydrophobicity at pH 7 of WSPC was higher than WSPP, but the sulfhydryl group content did not show significant difference between the proteins from two species. Both grasshopper proteins were mostly soluble in strong acidic and alkaline aqueous solutions with a minimum value at pH 4. ose proteins exhibited poor emulsifying properties and foaming capacity, but they had greater foaming stability compared with bovine serum albumin (BSA) (p < 0.05). WSPC showed greater DPPH • and ABTS •+ scavenging activities and ferric-reducing antioxidant power (FRAP) than did WSPP (p < 0.05). erefore, based on characteristics and functional properties, water-soluble proteins from both edible grasshoppers can be used as an ingredient in food applications.

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“…Regarding protein content in EG, 42.2% ± 0.55, and in AG, 48.9% ± 1.2, a statistical difference was found ( p -value < 0.05). These results are in the same range of 40–70% that previous works reported for these species ( 13 , 27 ). Compared with similar edible insects as black cricket Gryllus assimilis (36% of protein) ( 28 ), both stages of grasshoppers contained a higher quantity of protein.…”

Section: Resultssupporting

confidence: 91%

Biological activity of extracts and hydrolysates from early- and adult-stage edible grasshopper Sphenarium purpurascens

et al. 2022

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Edible insects have become a promising food source because they are rich in protein, fatty acids, minerals, among others. In recent years, edible insects have been proposed to be used as innovative functional ingredients in terms of biological activity. The present study aimed to determine and compare biological activities of the extracts and hydrolysates obtained from early- and adult-stage edible grasshoppers Sphenarium purpurascens to evaluate their potential as a source of bioactive compounds. Proximal analyses showed that in adult grasshoppers (AGs), the percentage of protein (48.9% ± 1.2), crude fat (13.1% ± 0.09), and chitin (15.6% ± 0.81) was significantly higher than early grasshoppers (EGs) (42.2% ± 0.55, 9.35% ± 0.08, and 10.5% ± 0.15, respectively). Total phenolic compounds, 2,2-diphenyl-1-picrylhydrazyl (DPPH•), and 2,2′-azinobis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS•+) free radical scavenging were analyzed and reported. Enzymatic hydrolysis increased the concentration of total phenolic compounds and higher antioxidant capacity (up to 252.78 mM trolox). Once fractionated by ultrafiltration, the fraction that presented the highest antioxidant activity against DPPH• and ABTS•+ was that with molecules ≤ 10 kDa. Furthermore, the bioaccessibility of the samples was analyzed by in vitro protein digestion using a multienzymatic method, and a recovery index (RI) was reported. Extracts and hydrolysates were analyzed by UPLC-MS, and this allowed the identification of phenolic acids and flavonoids. The results obtained in this work suggest that the grasshopper can be used as a possible source of bioactive compounds that can be used in the food or pharmaceutical industry.

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Chemical composition and amino acids content of five species of edible Grasshoppers from Mexico

Cited by 17 publications

References 7 publications

Nutritional content of edible grasshopper (Sphenarium purpurascens) fed on alfalfa (Medicago sativa) and maize (Zea mays)

Nutritional content of edible grasshopper (Sphenarium purpurascens) fed on alfalfa (Medicago sativa) and maize (Zea mays)

Characteristics, Functional Properties, and Antioxidant Activities of Water-Soluble Proteins Extracted from Grasshoppers,Patanga succinctaandChondracris roseapbrunner

Biological activity of extracts and hydrolysates from early- and adult-stage edible grasshopper Sphenarium purpurascens

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