Effect of dehydration and butter-frying on chinicuil (Comadia redtenbacheri Hammershmidt) and maguey white worm (Aegiale hesperiaris Walker)

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

Effect of dehydration and butter-frying on chinicuil (Comadia redtenbacheri Hammershmidt) and maguey white worm (Aegiale hesperiaris Walker). / Escamilla-Rosales, M. F.; Castañeda-Antonio, D.; Ramos-Cassellis, M. E.; López-Contreras, L.; Ramírez-Moreno, E.; Cruz-Cansino, N. del S.; Vargas-Bello-Pérez, E.; Betanzos-Cabrera, G.; Díaz-Reyes, J.; Ariza-Ortega, J. A.

I: Journal of Insects as Food and Feed, Bind 8, Nr. 1, 2022, s. 75-84.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Escamilla-Rosales, MF, Castañeda-Antonio, D, Ramos-Cassellis, ME, López-Contreras, L, Ramírez-Moreno, E, Cruz-Cansino, NDS, Vargas-Bello-Pérez, E, Betanzos-Cabrera, G, Díaz-Reyes, J & Ariza-Ortega, JA 2022, 'Effect of dehydration and butter-frying on chinicuil (Comadia redtenbacheri Hammershmidt) and maguey white worm (Aegiale hesperiaris Walker)', Journal of Insects as Food and Feed, bind 8, nr. 1, s. 75-84. https://doi.org/10.3920/JIFF2020.0154

APA

Escamilla-Rosales, M. F., Castañeda-Antonio, D., Ramos-Cassellis, M. E., López-Contreras, L., Ramírez-Moreno, E., Cruz-Cansino, N. D. S., Vargas-Bello-Pérez, E., Betanzos-Cabrera, G., Díaz-Reyes, J., & Ariza-Ortega, J. A. (2022). Effect of dehydration and butter-frying on chinicuil (Comadia redtenbacheri Hammershmidt) and maguey white worm (Aegiale hesperiaris Walker). Journal of Insects as Food and Feed, 8(1), 75-84. https://doi.org/10.3920/JIFF2020.0154

Vancouver

Escamilla-Rosales MF, Castañeda-Antonio D, Ramos-Cassellis ME, López-Contreras L, Ramírez-Moreno E, Cruz-Cansino NDS o.a. Effect of dehydration and butter-frying on chinicuil (Comadia redtenbacheri Hammershmidt) and maguey white worm (Aegiale hesperiaris Walker). Journal of Insects as Food and Feed. 2022;8(1):75-84. https://doi.org/10.3920/JIFF2020.0154

Author

Escamilla-Rosales, M. F. ; Castañeda-Antonio, D. ; Ramos-Cassellis, M. E. ; López-Contreras, L. ; Ramírez-Moreno, E. ; Cruz-Cansino, N. del S. ; Vargas-Bello-Pérez, E. ; Betanzos-Cabrera, G. ; Díaz-Reyes, J. ; Ariza-Ortega, J. A. / Effect of dehydration and butter-frying on chinicuil (Comadia redtenbacheri Hammershmidt) and maguey white worm (Aegiale hesperiaris Walker). I: Journal of Insects as Food and Feed. 2022 ; Bind 8, Nr. 1. s. 75-84.

Bibtex

@article{8534d18c662642cdab7aafc3e6c2936b,

title = "Effect of dehydration and butter-frying on chinicuil (Comadia redtenbacheri Hammershmidt) and maguey white worm (Aegiale hesperiaris Walker)",

abstract = "In the state of Hidalgo, M{\'e}xico, 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",

keywords = "Entomophagy, Fatty acid, Oil",

author = "Escamilla-Rosales, {M. F.} and D. Casta{\~n}eda-Antonio and Ramos-Cassellis, {M. E.} and L. L{\'o}pez-Contreras and E. Ram{\'i}rez-Moreno and Cruz-Cansino, {N. del S.} and E. Vargas-Bello-P{\'e}rez and G. Betanzos-Cabrera and J. D{\'i}az-Reyes and Ariza-Ortega, {J. A.}",

note = "Publisher Copyright: {\textcopyright} 2021 Wageningen Academic Publishers",

year = "2022",

doi = "10.3920/JIFF2020.0154",

language = "English",

volume = "8",

pages = "75--84",

journal = "Journal of Insects as Food and Feed",

issn = "2352-4588",

publisher = "Wageningen Academic Publishers",

number = "1",

}

RIS

TY - JOUR

T1 - Effect of dehydration and butter-frying on chinicuil (Comadia redtenbacheri Hammershmidt) and maguey white worm (Aegiale hesperiaris Walker)

AU - Escamilla-Rosales, M. F.

AU - Castañeda-Antonio, D.

AU - Ramos-Cassellis, M. E.

AU - López-Contreras, L.

AU - Ramírez-Moreno, E.

AU - Cruz-Cansino, N. del S.

AU - Vargas-Bello-Pérez, E.

AU - Betanzos-Cabrera, G.

AU - Díaz-Reyes, J.

AU - Ariza-Ortega, J. A.

PY - 2022

Y1 - 2022

N2 - 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

AB - 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

KW - Entomophagy

KW - Fatty acid

KW - Oil

U2 - 10.3920/JIFF2020.0154

DO - 10.3920/JIFF2020.0154

M3 - Journal article

AN - SCOPUS:85123625690

VL - 8

SP - 75

EP - 84

JO - Journal of Insects as Food and Feed

JF - Journal of Insects as Food and Feed

SN - 2352-4588

IS - 1

ER -

ID: 344917630