Influence of the killing method of the black soldier fly on its lipid composition

被引：75

作者：

Caligiani, Augusta ^{[1
]}

Marseglia, Angela ^{[1
]}

Sorci, Alessia ^{[1
]}

Bonzanini, Francesca ^{[1
]}

Lolli, Veronica ^{[1
]}

Maistrello, Lara ^{[2
]}

Sforza, Stefano ^{[1
]}

机构：

[1] Univ Parma, Dept Food & Drug, Parco Area Sci 27A, I-43124 Parma, Italy

[2] Univ Modena & Reggio Emilia, Dept Life Sci, Reggio Emilia, Italy

来源：

FOOD RESEARCH INTERNATIONAL | 2019年 / 116卷

关键词：

Black soldier fly; Acylglicerols; Sterols; Free fatty acids; Blanching; Killing; BIODIESEL PRODUCTION; FROZEN STORAGE; EDIBLE INSECTS; FATTY-ACIDS; EXTRACTION; LARVAE; OIL; PROFILE; SAMPLES;

D O I：

10.1016/j.foodres.2018.08.033

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Black soldier fly (BSF, Hermetia illucens) represents a valuable source of biomolecules and it also constitutes an economic way to valorise residual biomasses. BSF prepupae contain high amounts of lipids (37% DM basis). The present investigation aimed at studying the composition of BSF lipids and the effect of killing/storage on their quality. The main fatty acid was lauric acid, sterols were represented primarily by beta-sitosterol and campesterol. Global fatty acid and sterol profiles, determined by GC-MS, were only slightly affected by the killing procedure, while lipid classes distribution, determined by H-1 NMR, strongly changed. Prepupae killed by freezing showed a drastic reduction of acylglycerols during storage and a relevant release of free fatty acids, likely due to activation of lipases. On the contrary, prepupae killed by blanching have a stable lipid fraction constituted mainly by triacylglycerols. Therefore, killing procedure strongly influences BSF oil composition and the potential applications.

引用

页码：276 / 282

页数：7

共 42 条

[1] Physico-chemical characteristics and acidic profile of PDO Pecorino Romano cheese: Seasonal variation [J].