Table 4.
Fatty acid composition of dried mealworm larvae.
| Fatty acid | High-Frequency Dried |
Rack Oven Dried |
Infrared Dried |
Microwave Dried |
Freeze- Dried |
|---|---|---|---|---|---|
|
Lauric acid
(C12:0) |
0.31 ± 0.01 a | 0.34 ± 0.04 a | 0.30 ± 0.01 a | 0.26 ± 0.00 a | 0.20 ± 0.01 b |
|
Myristic acid
(C14:0) |
3.48 ± 0.14 a | 4.42 ± 0.01 b | 3.19 ± 0.02 a | 3.49 ± 0.02 a | 2.88 ± 0.05 c |
|
Palmitic acid
(C16:0) |
20.60 ± 0.14 a | 19.78 ± 0.15 b | 10.89 ± 0.09 c | 17.25 ± 0.02 d | 19.94 ± 0.16 b,e |
| Palmitoleic acid (C16:1 ω-7) | 1.34 ± 0.11 a | 1.46 ± 0.01 b | 1.77 ± 0.01 a | 1.57 ± 0.01 a | 1.47 ± 0.02 a |
|
Stearic acid
(C18:0) |
8.00 ± 0.38 a | 3.45 ± 0.01 b | 3.39 ± 0.01 b | 2.18 ± 0.06 c | 4.48 ± 0.01 d |
|
Oleic acid
(C18:1 ω-9) |
40.73 ± 0.13 a | 36.78 ± 0.21 b | 36.82 ± 0.12 b | 43.76 ± 0.03 c | 32.82 ± 0.04 d |
|
Linoleic acid
(C18:2 ω-6) |
25.54 ± 1.10 a | 31.91 ± 0.12 b | 41.27 ± 0.16 c | 30.18 ± 0.02 b | 35.89 ± 0.14 d |
|
Linolenic acid
(C18:3 ω-3) |
n.d. | 1.12 ± 0.01 a | 1.18 ± 0.03 b | 1.01 ± 0.01 c | 1.48 ± 0.02 d |
|
Arachidic acid
(C20:0) |
n.d. | 0.34 ± 0.01 a | 0.22 ± 0.01 b | 0.17 ± 0.01 c | 0.23 ± 0.02 b |
|
Behenic acid
(C22:0) |
n.d. | 0.33 ± 0.01 a | 0.22 ± 0.01 a | 0.08 ± 0.01 b | 0.35 ± 0.04 c |
|
Lignoceric acid
(C24:0) |
n.d. | 0.21 ± 0.01 a,b | 0.19 ± 0.01 a | 0.06 ± 0.01 c | 0.27 ± 0.02 b |
| ∑SFA | 32.38 ± 0.27 a | 28.74 ± 0.10 b | 18.34 ± 0.07 c | 23.48 ± 0.07 d | 28.35 ± 0.17 b |
| ∑MUFA | 42.07 ± 1.34 a | 38.24 ± 0.20 b | 38.59 ± 0.14 b | 45.33 ± 0.04 c | 34.29 ± 0.03 d |
| ∑PUFA | 25.54 ± 1.10 a | 33.02 ± 0.13 b | 43.07 ± 0.17 c | 31.19 ± 0.04 b | 37.36 ± 0.15 d |
| ∑UFA | 67.62 ± 0.28 a | 71.26 ± 0.09 b | 81.66 ± 0.07 c | 76.52 ± 0.04 d | 71.65 ± 0.17 b |
| PUFA/SFA | 0.78 ± 0.03a | 1.15 ± 0.01b | 2.35 ± 0.02c | 1.33 ± 0.01d | 1.2 ± 0.01d |
| Peroxide value | 0.69 ± 0.05 a | 1.31 ± 0.07 a | 1.28 ± 0.22 a | 1.92 ± 0.35 a | 7.22 ± 0.78 b |
Fatty acid composition in percen total fatty acids; n.d. = not detected; SFA = saturated fatty acids; MUFA = monounsaturated fatty acids; PUFA = polyunsaturated fatty acids; UFA = unsaturated fatty acids. Peroxide values are expressed in mmol O2/kg fat. Data are shown as means ± SEM of three replicates. Significantly different means within one row do not share the same letters (analyzed by one-way ANOVA with Tukey’s multiple comparison test, p < 0.05).