Nutritional Value, Protein and Peptide Composition of Edible Cricket Powders
Magdalena Montowska , Przemysław Łukasz Kowalczewski , Iga Rybicka , Emilia Fornal
AbstractThere are various indicators, including FAO and EU sources, that edible insects could become one of the solutions to the problem of global food supply. This report was aimed at improving the knowledge on powdered crickets (Acheta domesticus). The analyses of the basic nutritional composition revealed that cricket powders were rich in protein (42.0 to 45.8% of dry matter) and fat (23.6 to 29.1% of dry matter). In terms of mineral content, CPs were rich in Ca, Mg and Fe. Most of all, the levels of Cu, Mn and Zn were especially high (2.33 to 4.51, 4.1 to 12.5, 12.8 to 21.8 mg/100g of dry matter, respectively). Furthermore, the analyses into the proteins indicated that the cricket powders were treated with high temperatures and allowed the determination of four cricket-specific peptides that showed sufficient thermostability to serve as markers for authentication.
|Journal series||Food Chemistry, ISSN 0308-8146, e-ISSN 1873-7072, (N/A 200 pkt)|
|Publication size in sheets||0.5|
|Keywords in Polish||Acheta domesticus, chrząszcz, owad, składnik mineralny, peptyd, marker, UHPLC-QTOF-MS / MS|
|Keywords in English||Acheta domesticus, cricket, insect, mineral, peptide, marker, UHPLC-QTOF-MS/MS|
|ASJC Classification||; ;|
|Score||= 200.0, 07-04-2020, ArticleFromJournal|
|Publication indicators||= 5; : 2018 = 2.17; : 2018 = 5.399 (2) - 2018=5.488 (5)|
|Citation count*||19 (2020-09-19)|
|Uwagi||First online: 13 March 2019|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.