. 2021 Jun 4;8:675572. doi: 10.3389/fvets.2021.675572

Table 3.

Antioxidant content (μg/g DM) and oxidative status (Thiols, μmol SH-group/g DM; carbonyls, nmol/mg proteins calculated on DM basis; TBARS μg of MDA/g DM) and of uncooked larvae and larvae cooked with different techniques.

	UC	OC70-30	OC150-10	PF	DF	MW	BO	ST	RMSE	P
Antioxidants
γ-Tocotrienol	0.82^b	1.11^a	1.23^a	0.55^b	1.27^a	0.77^b	0.94^b	1.14^a	0.081	0.038
α-Tocotrienol	0.02	0.03	0.03	0.01	0.03	0.02	0.03	0.03	0.004	0.644
δ-Tocopherol	0.01	0.02	0.00	0.03	0.26	0.24	0.00	0.00	0.064	0.466
γ-Tocopherol	0.15^b	0.10^b	0.10^b	0.17^b	1.18^a	1.04^a	0.09^b	0.13^b	0.07	0.460
α-Tocopherol	1.55^C	1.26^C	1.20^C	7.79^B	17.12^A	17.19^A	1.86^C	1.24^C	3.740	<0.001
Tocols	2.56^C	2.52^C	2.56^C	8.55^B	17.40^A	17.40^A	2.93^C	2.55^C	47.490	<0.001
Oxidative status
Carbonyls	8.23^D	95.38^A	117.02^A	7.95^D	7.91^D	55.99^B	15.22^C	8.87^D	5.613	<0.001
TBARS	2.85^c	3.97^b	5.68^a	4.02^b	5.70^a	2.99^c	2.50^c	2.38^d	0.608	0.018

UC, uncooked; OC70-30, oven cooked at 70°C for 30 min; OC150-10, oven cooked at 150°C for 10 min; PF, pan fried (30 ml oil per 100 g of larvae, 2 min); DF, deep fried (300 ml of oil per 100 g of larvae, 2 min); MW, cooked in microwave (800 W per 150 s); BO, boiled (plastic bag under vacuum for 30 min); ST, steamed for 10 min.

^{a, b, c, d}Letters show statistically significant differences among samples at P < 0.05.

^{A, B, C, D, E}Letters show statistically significant differences among samples at P < 0.001.