추출방법에 따른 갈색거저리와 아메리카왕거저리 유충 유지의 이화학적 특성 비교

Abstract

Purpose: This study compares the physicochemical properties of edible insect oils obtained from yellow mealworm and superworm larvae by different extraction methods. Methods: Yellow mealworm and superworm larvae (19th-20th instar) were purchased from a commercial farm, fasted for 24 hr, freeze-dried, and powdered. The freeze-dried insect powder was used for oil extraction using n-hexane (1:5 ratio) or supercritical CO2 extraction (250 bar, 45°C, 105 min). The extraction yield, fatty acid profile, phospholipid content, saponification value, iodine value, peroxide value, and 2-thiobarbituric acid reactive substances (TBA) value of the extracted edible insect oils were evaluated. Results: No significant difference was determined for the oil extraction yield between the two edible insect species. However, supercritical CO2 extraction provided a lower extraction yield as compared to hexane extraction (p<0.001). Yellow mealworm larvae oil showed a higher proportion of unsaturated fatty acids (oleic acid and linoleic acid) than superworm larvae oil (p<0.001). Of the 14 fatty acids detected, the different oil extraction methods significantly affected the proportion of 8 fatty acids. Yellow mealworm larvae oil had significantly higher iodine value and TBA value compared to the superworm larvae oil. Moreover, supercritical CO2 extraction significantly increased the TBA value of edible insect oils. Conclusion: Results of the current study indicate that superworm larvae oil evidently has different characteristics (fatty acid profile, iodine value, and TBA value) when compared to yellow mealworm larvae oil. Moreover, comparing the different extraction methods, our results indicate that supercritical CO2 extraction decreases the lipid oxidation stability of edible insect oil.