Nutrient and oil profile of Escamol, an edible larva of ants (Liometopum apiculatum Mayr)
Keywords:
Escamol, fatty acids, proximal chemical analysisAbstract
The objective of this study was to evaluate proximal chemical analysis, oil and fatty acids in escamol dehydrated and butter-fried that are commercially available in Mexico. In order to measure the escamol and oil quality, a chemical analysis were performed. The identification fatty acids was by refractive index. The proximal chemical analysis results in escamol fresh and deshydrated indicated that moisture (56.00-1.89 %), protein (15.30-34.78 %), lipids (20.05-45.57 %), ash (1.91-4.35 %) and carbohydrates (6.73-13.41 %), its porcentage are within the parameter reported for the order Hymenoptera (p < 0.05) comparated with escamol butter-fried (p > 0.05). The moisture (1.53 %) in escamol oil, accelerates the degradation of the triacylglycerides, generating free fatty acids (17.48 % oleic acid), while frying increase lipids with double bonds (133. 79 cg I2 g-1) and causes oxidation products (3.60 meq O2 kg-1 of oil). The escamol oil extracted from the dehydrated and butter-fried sample, presented a refractive index similar beeswax (1.442) and pure edible coconut oil (1.447) respectively. So they could present mainly fatty acids as lauric [C12:0 (41.00-56.00 %)], monounsaturated: palmitoleic [C16:1 (12.00 %)] and oleic [C18:1 (3.50-11.00 %)] and polyunsaturates: linoleic [C18:2 (1.00-2.5 %)]. The frying has a minimal effect on the chemical composition of the oil and fatty acids in escamol.
References
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Sun, L., Feng, Y., & He, Z. (2007). Studies on alkaline solution extraction of polysaccharide from silkworm pupa and its immunomodulating activities. Forest Research, 20(6), 782-786.
Torres-Cifuentes, D., Cortés-Torres, C., & Ayala, A. (2015). Identificación de carbohidratos y lípidos y cuantificación de ácidos grasos de la larva de Ancognatha ustulata (Coleoptera: melolonthidae). Boletín de la Sociedad Entomológica Aragonesa, 56, 257-264.
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AOAC. (2019). Official Methods of Analysis of AOAC International. Gaithersburg, MD: AOAC.
Ariza Ortega, J. A., López-Valdez, F., Montalvo-Paquini, C., Arellano-Huacuja, A., & Luna-Suárez, S. 2004. Desgomado y Neutralizado del aceite de amaranto. Revista de Ciencia y Tecnología de los Alimentos, 14, 28-32.
Badui, D. S. (2013). Química de alimentos. México: Pearson.
Brown, J., Vargo, S., Connor, E., & Nuckols. M. (1973). Causes of vertical stratification in the density of Cameraria hamadryadella. Ecological Entomology, 22(1), 16-25. doi.org/10.1046/j.1365-2311.1997.00046.x.
Conconi, M. (1993). Estudio comparativo de 42 especies de insectos comestibles con alimentos convencionales en sus valores nutritivo, calórico, proteínico y de aminoácidos haciendo énfasis en la aportación de los aminoácidos esenciales y su papel en el metabolismo humano. México: UNAM.
Cortés, P., Badillo, G., Segura, L., & Bouchon, P. (2014). Experimental evidence of water loss and oil uptake during simulated deep-fat frying using glass micromodels. Journal of Food Engineering, 140, 19-27. doi:10.1016/j.jfoodeng.2014.04.005.
Dana, D., & Saguy, S. (2006). Review: Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth. Advances in Colloid and Interface Science, 128(130), 267-72. doi:10.1016/j.cis.2006.11.013.
Ghosh, S., So-Min, L., Chuleui, J., & Meyer-Rochow, V. (2017). Nutritional composition of five commercial edible insects in South Korea. Asian Pacific Journal of Tropical Medicine, 20, 686-694. doi:10.1016/j.aspen.2017.04.003.
Jackson, M. A., & Eller, F. J. (2006). Isolation of long-chain aliphatic alcohols from beeswax using lipase-catalyzed methanolysis in supercritical carbon dioxide. Journal of Supercritical Fluids, 37, 173-177. doi: 10.1016/j.supflu.2005.08.008.
Juárez, M., & Sammán, N. (2010). El deterioro de los aceites durante la fritura. Revista Española de Nutrición Comunitaria, 13, 82-94.
Kusnezov, N. (1975). Numbers of species of ants in faune of differents latitudes. Evolution, (11)3, 298-299. doi.org/10.1111/j.1558-5646.1957.tb02898.x.
Ladrón de Guevara, O., Padilla, P., García, L., Pino, M. J. M., & Ramos-Elorduy, J. (1995). Amino acid determination in some edible Mexican insects. AminoAcids, 9, 161-173. doi: 10.1007/BF00805837.
Lara-Juárez, P., Aguirre, R. R. J., Castillo, L. P., & Reyes-Agüero, A. J. (2018). Recolección de pupas (escamoles) de Liometopum Apiculatum (Hymenoptera, Formicidae, Dolichoderinae) en el altiplano de San Luis Potosí, México. INTERCIENCIA, 43(11), 763-769.
Melgar-Lalanne, G., Hernandez-Alvarez, A. J., & Salinas-Castro, A. (2019). Edible insects processing: Traditional and innovative technologies. Comprehensive Reviews in Food Science and Food Safety, 18, 1166-1191. doi.org/10.1111/1541-4337.12463.
NMX. (1994). Norma Mexicana (NOM-116-SSA1-1994). Determinación de humedad y materia volátil. México: SECOFI.
NMX. (2010). Norma Mexicana (NMX-F-154-SCFI-2010). Determinación del índice de peróxido. México: SECOFI.
NMX. (2011a). Norma Mexicana (NMX-F-152-SCFI-2011). Determinación del índice de yodo por el método de Wijs. México: SECOFI.
NMX. (2011b). Norma Mexicana (NMX-F-074-SCFI-2011). Determinación del índice de refracción con el refractómetro de Abbe. México: SECOFI.
NMX. (2011c). Norma Mexicana (NMX-F-014-SCFI-2011). Aceite comestible puro de coco. México: SECOFI.
NMX. (2012). Norma Mexicana (NMX-F-101-SCFI-2012). Determinación del índice de acidez. México: SECOFI.
NMX. (2018). Norma Mexicana (NMX-F-808-SCFI-2018). Aceite vegetal comestible. México: SECOFI.
Okparanta, S., Daminabo, V., & Solomon, L. (2018). Assessment of rancidity and other physicochemical properties of edible oils (Mustard and Corn Oils) stored at room temperature. Journal of Food and Nutrition Science, 6(3), 70-75. doi: 10.11648/j.jfns.20180603.11.
Raksakantong, P., Meeso, N., Kubola, J., & Siriamornpun, S. (2010). Fatty acids and proximate composition of eight Thai edible terricolous insects. Food Research International, 43, 350-355. doi.org/10.1016/j.foodres.2009.10.014.
Ramos-Elorduy, J. (2009). Anthropoentomophagy: Cultures, evolution and sustainability. Entomological Research, 39, 271-288. doi:10.1111/j.1748-5967.2009.00238.x.
Ramos-Elorduy, J. (2006). Threatened edible insects in Hidalgo, Mexico and some measures to preserve them. Journal Ethnobiology Ethnomedicine, 2, 51. doi.org/10.1186/1746-4269-2-51.
Ramos-Elorduy, J., Pino, J., & Martínez, V. (2012). Could grasshoppers be a nutritive meal?. Food and Nutrition Sciences, 3, 164-175. doi: 10.4236/fns.2012.32025 7,686.
Ramos-Elorduy, J., & Viejo, J. (2007). Los insectos como alimento humano: Breve ensayo sobre la entomofagia, con especial referencia a México. Real Sociedad Española de Historia Natural, 102(1-4), 61-84.
Rangaswamy, B. L., & Nasirullah. (2016). Effect of heat on physico-chemical and thermo-oxidative stability of repeatedly heated rice bran oil (RBO). International Journal of Food Nutrition Science, 5, 1-5.
Rivera, Y., Gutiérrez, C., Gómez, R., Matute, M., & Izaguirre, C. (2014). Cuantificación del deterioro de aceites vegetales usados en procesos de frituras en establecimientos ubicados en el Municipio Libertador del Estado Mérida. Ciencia e Ingeniería, 35(3), 157-164.
Rumpold, B. A., & Schlüter, O. (2013). Nutritional composition and safety aspects of edible insects. Molecular Nutrition & Food Research, 57, 802-823. doi: 10.1002/mnfr.201200735.
Sun, L., Feng, Y., & He, Z. (2007). Studies on alkaline solution extraction of polysaccharide from silkworm pupa and its immunomodulating activities. Forest Research, 20(6), 782-786.
Torres-Cifuentes, D., Cortés-Torres, C., & Ayala, A. (2015). Identificación de carbohidratos y lípidos y cuantificación de ácidos grasos de la larva de Ancognatha ustulata (Coleoptera: melolonthidae). Boletín de la Sociedad Entomológica Aragonesa, 56, 257-264.
Trillo, A. (2017). Adulteración de la cera de abeja. Problemática en su industrialización y comercialización. México: UNAM.
USDA (2018). United States Department of Agriculture. Retrieved from https://ndb.nal.usda.gov/ndb/foods/show/01145?fgcd=&manu=&format=&count=&max=25&offset=&sort=default&order=asc&qlookup=butter&ds=&qt=&qp=&qa=&qn=&q=&ing=Final del formularioNational Nutrient Database for Standard Reference.
Vilarrasa, E. (2014). Use of re-esterified oils in pig and broiler chicken diets. España: Universitat Autónoma de Barcelona.
Ying, L., Hanhan, L., Shumin, L., Sheng, W., Rong-Jing, J., & Sheng, L. (2009). Hormonal and nutritional regulation of insect fat body development and function. Archives of Insect Biochemistry and Physiology, 71, 16-30. doi:10.1002/arch.20290.
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Published
2021-05-25
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Ariza, J., & Escamilla Rosales, M. F. (2021). Nutrient and oil profile of Escamol, an edible larva of ants (Liometopum apiculatum Mayr). Future of Food: Journal on Food, Agriculture and Society, 9(2). Retrieved from https://thefutureoffoodjournal.com/manuscript/index.php/FOFJ/article/view/331
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