Exploring the Potential of Yellow Mealworm (Tenebrio molitor) Oil as a Nutraceutical Ingredient

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dc.bibliographicCitation.issue13es_ES
dc.bibliographicCitation.stpage3867es_ES
dc.bibliographicCitation.titleFoodsen
dc.contributor.authorMartínez-Pineda, Montserrates_ES
dc.contributor.authorJuan Esteban, Teresaes_ES
dc.contributor.authorAntoniewska-Krzeska, Agataes_ES
dc.contributor.authorVercet, Antonioes_ES
dc.contributor.authorAbenoza, Maríaes_ES
dc.contributor.authorYagüe-Ruiz, Cristinaes_ES
dc.contributor.authorRutkowska, Jarosławaes_ES
dc.coverage.spatialCiencia animales_ES
dc.date.accessioned2024-12-16T11:37:09Z
dc.date.available2024-12-16T11:37:09Z
dc.date.issued2024es_ES
dc.date.updated2024-12-05T09:23:25Z
dc.description.abstractDuring defatted Tenebrio molitor (TM) larvae powder production, oil is obtained as a by-product, mainly intended for feed enrichment or as a biofuel component. In 2021, EFSA authorized TM as the first insect to be a novel food. Thus, the study aimed to assess the composition, including fatty acids (FAs), tocopherols, carotenoids, phenolics, volatiles, antioxidant capacity, sensory aroma attributes, physical properties, and oxidative and hydrolytic stability of TM oil. The FAs profile was dominated by oleic—C18:19c (36.8%) and linoleic—C18:29c12c (32,4%) acids, resulting in a PUFA/SFA ratio similar to vegetable oils. Thus, TM oil was characterized by a beneficial Health Promoting Index (HPI) (2.42), which was 10-fold higher than the HPI of common animal fats. TM oil contained bioactive compounds such as carotenoids (13.65 mg/kg), tocopherols (105.8 mg/kg), and phenolic compounds (74 mg GAE/kg). A noticeable amount of apigenin was also noted among nine detected phenolic compounds. The substantial presence of lipophilic and phenolic compounds contributed to antioxidative potential. Sensory estimation revealed the dominance of fried and nutty aromas, probably because of the abundance of Strecker aldehydes and pyrazines in their volatile profile. The results indicated that the technological process needs modification to limit the formation of lipid oxidation volatile compounds such as aldehydes and eliminate some differences between batches. This preliminary study on the composition and properties of TM oil encourages its use as an ingredient for food, pharmaceutical, and cosmetics purposes.en
dc.description.otherTenebrio molitor oiles
dc.description.othervolatile compoundses
dc.description.othersensory aroma attributeses
dc.description.otherphenolic compoundses
dc.description.otherantioxidant propertieses
dc.description.otherfatty acidses
dc.description.othercarotenoidses
dc.description.othertocopherolses
dc.description.sponsorshipThis research was funded by the University of Zaragoza, grant number JIUZ2023-SAL-08, and the Government of Aragón (grant Grupo A06-23R).es_ES
dc.description.statusPublishedes_ES
dc.identifier.citationMartínez-Pineda, M.; Juan,T.; Antoniewska-Krzeska, A.; Vercet, A.; Abenoza, M.; Yagüe-Ruiz, C.; Rutkowska, J. Exploring the Potential of Yellow Mealworm (Tenebrio molitor) Oil as a Nutraceutical Ingredient. Foods 2024, 13, 3867.
dc.identifier.issn23048158
dc.identifier.urihttp://hdl.handle.net/10532/7421
dc.language.isoenes_ES
dc.relation.doihttps://doi.org/10.3390/foods13233867es_ES
dc.relation.urihttps://doi.org/10.3390/foods13233867es_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 Españaes_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/es_ES
dc.subject.agrovocAromaen
dc.subject.agrovocCompuestos fenólicosen
dc.subject.agrovocPropiedades antioxidantesen
dc.subject.agrovocAceites grasosen
dc.subject.agrovocCarotenoidesen
dc.subject.agrovocTocoferolesen
dc.subject.otherAceites Grasos
dc.subject.otherAroma
dc.subject.otherCarotenoides
dc.subject.otherCompuestos fenólicos
dc.subject.otherPropiedades antioxidantes
dc.subject.otherTocoferoles
dc.titleExploring the Potential of Yellow Mealworm (Tenebrio molitor) Oil as a Nutraceutical Ingredienten
dc.typeJournal Contribution*
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES

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