Effect of dehydration and butter-frying on chinicuil (Comadia redtenbacheri Hammershmidt) and maguey white worm (Aegiale hesperiaris Walker)
| Autor: | N. del S. Cruz-Cansino, E. Vargas-Bello-Pérez, Esther Ramírez-Moreno, Joel Díaz-Reyes, M.F. Escamilla-Rosales, Dolores Castañeda-Antonio, María Elena Ramos-Cassellis, José Alberto Ariza-Ortega, Gabriel Betanzos-Cabrera, Luilli López-Contreras |
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| Rok vydání: | 2022 |
| Předmět: |
0303 health sciences
White (horse) biology 030309 nutrition & dietetics Chemistry Comadia redtenbacheri 04 agricultural and veterinary sciences biology.organism_classification medicine.disease 040401 food science 03 medical and health sciences 0404 agricultural biotechnology Insect Science medicine Food science Dehydration Food Science |
| Zdroj: | Journal of Insects as Food and Feed. 8:75-84 |
| ISSN: | 2352-4588 |
| DOI: | 10.3920/jiff2020.0154 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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