000147945 001__ 147945
000147945 005__ 20250109162738.0
000147945 0247_ $$2doi$$a10.3390/foods13233867
000147945 0248_ $$2sideral$$a141425
000147945 037__ $$aART-2024-141425
000147945 041__ $$aeng
000147945 100__ $$0(orcid)0000-0001-8952-4481$$aMartínez-Pineda, Montserrat$$uUniversidad de Zaragoza
000147945 245__ $$aExploring the Potential of Yellow Mealworm (Tenebrio molitor) Oil as a Nutraceutical Ingredient
000147945 260__ $$c2024
000147945 5060_ $$aAccess copy available to the general public$$fUnrestricted
000147945 5203_ $$aDuring defatted Tenebrio molitor (TM) larvae powder production, oil is obtained as a by-product, mainly intended for feed enrichment or as a biofuel component. In 2021, EFSA authorized TM as the first insect to be a novel food. Thus, the study aimed to assess the composition, including fatty acids (FAs), tocopherols, carotenoids, phenolics, volatiles, antioxidant capacity, sensory aroma attributes, physical properties, and oxidative and hydrolytic stability of TM oil. The FAs profile was dominated by oleic—C18:19c (36.8%) and linoleic—C18:29c12c (32,4%) acids, resulting in a PUFA/SFA ratio similar to vegetable oils. Thus, TM oil was characterized by a beneficial Health Promoting Index (HPI) (2.42), which was 10-fold higher than the HPI of common animal fats. TM oil contained bioactive compounds such as carotenoids (13.65 mg/kg), tocopherols (105.8 mg/kg), and phenolic compounds (74 mg GAE/kg). A noticeable amount of apigenin was also noted among nine detected phenolic compounds. The substantial presence of lipophilic and phenolic compounds contributed to antioxidative potential. Sensory estimation revealed the dominance of fried and nutty aromas, probably because of the abundance of Strecker aldehydes and pyrazines in their volatile profile. The results indicated that the technological process needs modification to limit the formation of lipid oxidation volatile compounds such as aldehydes and eliminate some differences between batches. This preliminary study on the composition and properties of TM oil encourages its use as an ingredient for food, pharmaceutical, and cosmetics purposes.
000147945 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A06-23R$$9info:eu-repo/grantAgreement/ES/UZ/JIUZ-2023-SAL-08
000147945 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000147945 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000147945 700__ $$0(orcid)0000-0002-4985-298X$$aJuan, Teresa$$uUniversidad de Zaragoza
000147945 700__ $$aAntoniewska-Krzeska, Agata
000147945 700__ $$0(orcid)0000-0002-6024-1450$$aVercet, Antonio$$uUniversidad de Zaragoza
000147945 700__ $$0(orcid)0000-0003-0865-4159$$aAbenoza, María$$uUniversidad de Zaragoza
000147945 700__ $$0(orcid)0000-0003-0224-9988$$aYagüe-Ruiz, Cristina$$uUniversidad de Zaragoza
000147945 700__ $$aRutkowska, Jaroslawa
000147945 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000147945 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000147945 773__ $$g13, 23 (2024), 3867 [21 pp.]$$pFoods$$tFoods$$x2304-8158
000147945 8564_ $$s990077$$uhttps://zaguan.unizar.es/record/147945/files/texto_completo.pdf$$yVersión publicada
000147945 8564_ $$s2680383$$uhttps://zaguan.unizar.es/record/147945/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000147945 909CO $$ooai:zaguan.unizar.es:147945$$particulos$$pdriver
000147945 951__ $$a2025-01-09-14:42:20
000147945 980__ $$aARTICLE