TY - JOUR
T1 - Effect of dehydration and butter-frying on chinicuil (Comadia redtenbacheri Hammershmidt) and maguey white worm (Aegiale hesperiaris Walker)
AU - Escamilla-Rosales, M. F.
AU - Castañeda-Antonio, D.
AU - Ramos-Cassellis, M. E.
AU - López-Contreras, L.
AU - Ramírez-Moreno, E.
AU - Cruz-Cansino, N. del S.
AU - Vargas-Bello-Pérez, E.
AU - Betanzos-Cabrera, G.
AU - Díaz-Reyes, J.
AU - Ariza-Ortega, J. A.
N1 - Publisher Copyright:
© 2021 Wageningen Academic Publishers
PY - 2022
Y1 - 2022
N2 - In the state of Hidalgo, México, chinicuil (CH) and maguey white worm (MW) are consumed as well as used in different culinary preparations. Few studies are available on the effect of butter-frying (BF) and dehydration (DN) on their chemical composition. The objective of this study was to compare the effect of DN and BF on the chemical composition and fatty acids (FA) content of CH and MW. CH and MW were purchased and then fried in butter. The fresh samples were dehydrated at 70 °C for 4 h, and their chemical analysis was performed. The Soxhlet method was used for the extraction of oils (DNCH, DNMW, BFCH, and BFMW), which were analysed with regard to the quality parameters (i.e. moisture, acidity, iodine, and peroxide). The FA contents were determined by gas chromatography coupled with mass spectrometer. The DNCH (72.82%) and DNMW (76.81%), revealed high concentrations of saturated FA. Free FA and hydro-peroxides were produced, which affected the percentage of saturated FA in the BFCH (15%) and BFMW (17%) samples, and unsaturated FA by 85 and 84%, respectively, along with the production of trans-FA. Therefore, it is necessary to regulate the frying conditions, as BF causes harmful changes in their chemical composition and in their fatty acid structure, in CH and MW, which can cause health problems to humans
AB - In the state of Hidalgo, México, chinicuil (CH) and maguey white worm (MW) are consumed as well as used in different culinary preparations. Few studies are available on the effect of butter-frying (BF) and dehydration (DN) on their chemical composition. The objective of this study was to compare the effect of DN and BF on the chemical composition and fatty acids (FA) content of CH and MW. CH and MW were purchased and then fried in butter. The fresh samples were dehydrated at 70 °C for 4 h, and their chemical analysis was performed. The Soxhlet method was used for the extraction of oils (DNCH, DNMW, BFCH, and BFMW), which were analysed with regard to the quality parameters (i.e. moisture, acidity, iodine, and peroxide). The FA contents were determined by gas chromatography coupled with mass spectrometer. The DNCH (72.82%) and DNMW (76.81%), revealed high concentrations of saturated FA. Free FA and hydro-peroxides were produced, which affected the percentage of saturated FA in the BFCH (15%) and BFMW (17%) samples, and unsaturated FA by 85 and 84%, respectively, along with the production of trans-FA. Therefore, it is necessary to regulate the frying conditions, as BF causes harmful changes in their chemical composition and in their fatty acid structure, in CH and MW, which can cause health problems to humans
KW - Entomophagy
KW - Fatty acid
KW - Oil
U2 - 10.3920/JIFF2020.0154
DO - 10.3920/JIFF2020.0154
M3 - Journal article
AN - SCOPUS:85123625690
VL - 8
SP - 75
EP - 84
JO - Journal of Insects as Food and Feed
JF - Journal of Insects as Food and Feed
SN - 2352-4588
IS - 1
ER -