Antioxidant Activities in vitro of Water and Liposoluble Extracts Obtained by Different Species of Edible Insects and Invertebrates

Frontiers in Nutrition
Carla Di MattiaMauro Serafini

Abstract

A new global interest in entomophagy, the practice of eating insects, and invertebrates, arise from the impellent necessity of preserving agriculture resources and to obtain a drastic reduction of the ecological impact of animal food on the planet. The composite nutritional content, direct consequences of a plant-based feeding, associated with the undoubtedly ecological properties, suggest for insects a role as sustainable and functional foods. We aim to investigate the ability of water and liposoluble extracts, obtained by 12 commercially available edible insects and two invertebrates, to display an antioxidant effect in vitro. Results show that water-soluble extracts of grasshoppers, silkworm, and crickets display the highest values of antioxidant capacity (TEAC), 5-fold higher than fresh orange juice, while evening cicada, giant water bugs, Thai zebra tarantula, and black scorpions have negligible values. Grasshoppers, African caterpillars, and crickets have the highest levels of reducing power (FRAP), double than fresh orange juice. Grasshoppers, black ants, and mealworms contain the highest levels of total polyphenols, while Thai zebra tarantula, black scorpions, and giant water bugs are positioned at the bottom of the ran...Continue Reading

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Citations

Feb 20, 2020·Current Opinion in Clinical Nutrition and Metabolic Care·Arnold van Huis
Sep 24, 2020·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Carmen Botella-MartínezManuel Viuda-Martos
May 10, 2020·Insects·Yusuf Olamide KewuyemiOluwafemi Ayodeji Adebo
Jan 6, 2021·Critical Reviews in Food Science and Nutrition·Abby C NowakowskiXian Wu
Nov 17, 2019·Food Research International·Dele RaheemConrado Carrascosa
Jun 2, 2020·Poultry Science·Yoo Bhin KimKyung-Woo Lee
Mar 6, 2021·Frontiers in Nutrition·Josep Bassaganya-RieraMauro Serafini
Mar 16, 2021·Frontiers in Nutrition·Veronica D'AntonioNatalia Battista
Apr 10, 2021·International Journal of Food Science·Peter KurdiChanida Hansawasdi
Jun 3, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Amina M G ZedanMohammed A El-Magd
Sep 3, 2021·Food Science and Biotechnology·Jae Hoon LeeYun-Sang Choi
Jun 30, 2021·Annual Review of Nutrition·Arnold van HuisNanna Roos

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