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Physicochemical properties of edible cricket oils: Implications for use in pharmaceutical and food industries

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dc.contributor.author Murugu, Dorothy K.
dc.contributor.author Onyango, Arnold N.
dc.contributor.author Ndiritu, Alex K.
dc.contributor.author Nyangena, Dorothy N.
dc.contributor.author Osuga, Isaac M.
dc.contributor.author Cheseto, Xavier
dc.contributor.author Subramanian, Sevgan
dc.contributor.author Ekesi, Sunday
dc.contributor.author Tanga, Chrysantus M.
dc.date.accessioned 2024-06-19T07:25:00Z
dc.date.available 2024-06-19T07:25:00Z
dc.date.issued 2024
dc.identifier.uri http://hdl.handle.net/20.500.12562/2009
dc.description publication en_US
dc.description.abstract The prevailing global market demands locally produced, sustainable oils for biomedical applications. This study focused on evaluating the quality of cricket-derived oils and meals from Scapsipedus icipe Hugel, Tanga, and Gryllus bimaculatus De Geer common delicacy in Africa, following standard methods for physicochemical properties, fatty acid composition, and phytochemicals (oxalates, phytates, tannins, and polyphenols). The cricket oils physicochemical properties aligned with Codex Alimentarius standards for edible oils, including low solidification temperature (< 2 °C), a high refractive index (1.46), and a specific gravity of 0.88. Notably, peroxide values (1.9 to 2.5 mg mEq O2/kg), acid values (1.1 to 2.2 mg KOH/g), and saponification values (234–246 mg KOH/g) all are indicative of lightness and unsaturated fatty acids. Nutritionally, cricket powder was rich in protein (56.8–56.9% -) and fat (31.7–33.5% -of dry matter), with significant amounts of essential omega-3 and omega-6 fatty acids. Predominant saturated and monounsaturated fatty acids were palmitic (23.9–31.2 mg/100 g-) and oleic acids (10.9–11.4 mg/100 g- of oil), respectively. Antioxidant values (48.0 to 65.0 mg/100 g), inferred from total polyphenols, suggests a stable oil with long shelf-life. These results highlight the promising and sustainable potential of cricket-derived oils for applications in the food and pharmaceutical industries. en_US
dc.description.sponsorship BioInnovate Africa Programme Japan International Cooperation Agency (JICA) African Union – African innovation – JKUAT AND PAUSTI Network Norwegian Agency for Development Cooperation, Australian center for International Agricultural Research (ACIAR) (ProteinAfrica – Rockefeller Foundation Curt Bergfors Foundation Food Planet Prize Award Bill & Melinda Gates Foundation (INV-032416) Swedish International Development Cooperation Agency (SIDA) Swiss Agency for Development and Cooperation (SDC); Australian center for International Agricultural Research (ACIAR) Federal Democratic Republic of Ethiopia Government of the Republic of Kenya en_US
dc.publisher Future Foods en_US
dc.rights Attribution-NonCommercial-ShareAlike 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-sa/3.0/us/ *
dc.subject Edible insects en_US
dc.subject Cricket oil en_US
dc.subject Oil stability en_US
dc.subject shelf life en_US
dc.subject Nutraceuticals en_US
dc.subject Novel food ingredient en_US
dc.title Physicochemical properties of edible cricket oils: Implications for use in pharmaceutical and food industries en_US
dc.type Article en_US


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