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. 2016 Feb 29;25(1):105–110. doi: 10.1007/s10068-016-0015-9

Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions

Yu-Ho Jeon 1, Yang-Ju Son 1, Soo-Hee Kim 2, Eun-Young Yun 3, Hee-Jin Kang 4, In-Kyeong Hwang 1,✉
PMCID: PMC6049372  PMID: 30263243

Abstract

Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions were investigated. Oils were extracted using n-hexane from mealworms roasted at 200°C for 0, 5, 10, and 15 min and physicochemical properties and oxidative stabilities of oils were analyzed. Roasting increased the color intensity and the oleic acid and δ-tocopherol contents, but decreased linoleic acid, and α- and γ-tocopherol contents. An improvement in oxidative stability was observed in roasted mealworm oils, demonstrated by induction time and peroxide values. Mealworm oil contained abundant essential fatty acids and exhibited a superior oxidative stability.

Keywords: mealworm, oil, roasting, physicochemical property, oxidative stability

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