Nutritional composition and antioxidant properties of edible insects sold in Korea

Abstract

Despite the importance of edible insects as future food sources, studies on their nutritional and functional properties are limited. The aim of this study was to assess the hypothesis that edible insects are nutritionally and functionally preferred and have potential for development as a food material. Seven commercially available edible insects (twin-star cricket, yellow mealworm larvae, rice locust, silkworm pupae, Baekgangjam, long-lived beetle larvae, and white-spotted beetle larvae) were purchased, and analysed for their proximate compositions, contents of nine minerals, antioxidant potential, and phenolic acid and flavonoid contents. Among the proximate components, the protein contents of rice locust, Baekgangjam, and white-spotted beetle larvae were high. The calcium, sodium, zinc, and copper contents were the highest in twin-star crickets, while the phosphorus and magnesium contents were highest in silkworm pupae, and the potassium and iron contents were highest in white-spotted beetle larvae. The total phenolic acid content was high in silkworm pupae and white-spotted beetle larvae. The flavonoid content was high in Baekgangjam. The antioxidant activity was high in Baekgangjam, white-spotted beetle larvae, and rice locust. These edible insects can be used in the development of nutritionally fortified foods for the public or in functional foods for elderly and medical patients.

Impact of In Vitro Gastrointestinal Digestion on the Phenolic Bioaccessibility and Bioactive Properties of Insect-Containing Beef Burgers

“…In recent years, insects have become increasingly important as ingredients in functional foods. In this sense, determining their antioxidant properties can provide important insights for further nutraceutical exploitation [ 37 , 38 , 39 ]. We examined the antioxidant properties of insect-containing beef burgers after in vitro gastrointestinal digestion and the results are shown in Table 4 .…”