Bioactive Compounds and Antioxidant Composition of Nut Bars with Addition of Various Edible Insect Flours
Abstract
:1. Introduction
2. Results and Discussion
2.1. Polyphenol Profile of Edible Insects and Bars
2.2. Tocopherols and Sterols in Insect Flours and Bars
2.3. Antioxidant Potential of Edible Insects and Bars
2.4. Sensory Analysis
3. Materials and Methods
3.1. Materials
Preparation of Nut Bars with Insect Powder
3.2. Methods
3.2.1. Phenolic Compounds Analysis by UHPLC-DAD-ESI-MS/MS
3.2.2. Determination of Tocopherols and Sterols
3.2.3. Analysis of Polyphenols, Flavonoids and Antioxidant Potential
- Total content of polyphenols
- Determination of flavonoids
- Free radical scavenging activity by DPPH
- Antiradical activity by ABTS
- Ferric reducing antioxidant power (FRAP)
- Determination of ferrous ion chelating activity
3.2.4. Sensory Analysis—Quantitative Descriptive Analysis
4. Statistical Analysis
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Sample Availability
Abbreviations
References
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Compounds | Type of Insects | ||
---|---|---|---|
Buffalo Worm (A. diaperinus) | Cricket (A. domesticus) | Mealworm (T. molitor) | |
Hydroxybenzoic acids and their derivatives (mg/100 g) | |||
Gallic | 2.46 ± 0.06 b | 0.61 ± 0.02 a | 4.63 ± 0.12 c |
Vanillic | 0.93 ± 0.02 b | 0.61 ± 0.02 a | 1.36 ± 0.03 c |
Protocatechuic | 52.14 ± 0.37 b | n.d. | n.d. |
Protocatechuic aldehyde | 19.81 ± 0.25 b | 2.89 ± 0.07 a | 23.19 ± 0.26 a |
Syringic | 26.56 ± 0.44 c | 0.46 ± 0.01 b | n.d. |
2,5- Dihydroxybenzoic | 0.40 ± 0.01 b | 0.69 ± 0.02 c | 0.15 ± 0.00 a |
Ellagic | 0.42 ± 0.01 b | 6.47 ± 0.16 c | 0.26 ± 0.01 a |
Hydroxycinnamic acids (mg/100 g) | |||
Caffeic | 0.10 ± 0.01 b | 0.11 ± 0.01 b | 0.06 ± 0.01 a |
Ferulic | 0.45 ± 0.04 a | 7.23 ± 0.04 c | 0.54 ± 0.01 b |
p-Coumaric | 0.08 ± 0.01 a | 0.05 ± 0.01 a | 0.06 ± 0.01 a |
Chlorogenic | 0.19 ± 0.02 b | 0.20 ± 0.02 b | n.d. |
Sinapic | 0.34 ± 0.03 b | 0.82 ± 0.08 c | 0.15 ± 0.01 a |
Flavonols (mg/100 g) | |||
Quercetin 3-O-galactoside | n.d. | 0.14 ± 0.01 a | n.d. |
Quercetin 3-O-glucoside | n.d. | 1.38 ± 0.06 b | 0.40 ± 0.01 a |
Quercetin 3-O-rutinoside (Rutin) | n.d. | 1.38 ± 0.09 b | 0.40 ± 0.02 a |
Quercetin | n.d. | n.d. | n.d. |
Myricetin | n.d. | n.d. | n.d. |
Compound | Type of the Bar | ||||||
---|---|---|---|---|---|---|---|
ST | BW15 | BW30 | CF15 | CF30 | TM15 | TM30 | |
Hydroxybenzoic acids and their derivatives (mg/100 g) | |||||||
Gallic | 0.04 ± 0.00 a | 0.20 ± 0.00 d | 0.37 ± 0.01 e | 0.04 ± 0.01 a | 0.11 ± 0.00 b | 0.16 ± 0.00 c | 1.45 ± 0.04 f |
Vanillic | 0.20 ± 0.03 b | 0.11 ± 0.02 a | 0.24 ± 0.01 b | 0.09 ± 0.00 a | 0.22 ± 0.01 b | 0.12 ± 0.00 a | 0.22 ± 0.01 b |
Protocatechuic | 41.41 ± 1.4 b | 45.10 ± 0.36 c | 53.10 ± 0.84 d | 40.92 ± 1.03 b | 31.96 ± 0.80 a | 40.16 ± 1.01 b | 33.95 ± 0.85 a |
Protocatechuic aldehyde | 0.48 ± 0.01 a | 1.10 ± 0.03 d | 2.20 ± 0.06 f | 0.61 ± 0.02 b | 0.66 ± 0.02 b | 0.94 ± 0.02 c | 1.32 ± 0.03 e |
Syringic | 12.14 ± 0.30 c | 14.67 ± 0.31 e | 18.00 ± 0.19 f | 13.74 ± 0.34 d | 13.92 ± 0.35 d | 4.51 ± 0.11 b | 3.81 ± 0.10 a |
2,5- Dihydroxybenzoic | n.d. | 0.12 ± 0.01 a | 0.37 ± 0.00 e | 0.23 ± 0.01 c | 0.44 ± 0.01 f | 0.18 ± 0.00 b | 0.29 ± 0.01 d |
Ellagic | 0.63 ± 0.02 d | 0.40 ± 0.01 c | 0.38 ± 0.01 bc | 1.15 ± 0.03 e | 1.59 ± 0.04 f | 0.36 ± 0.01 b | 0.31 ± 0.01 a |
Hydroxycinnamic acids (mg/100 g) | |||||||
Caffeic | 1.68 ± 0.07 d | 0.08 ± 0.01 a | 0.94 ± 0.09 c | 0.07 ± 0.01 a | 0.41 ± 0.04 b | 0.36 ± 0.04 b | 0.34 ± 0.03 b |
Ferulic | 0.18 ± 0.02 b | 0.05 ± 0.00 a | 0.04 ± 0.00 a | 0.28 ± 0.03 c | 0.85 ± 0.08 d | 0.04 ± 0.00 a | 0.04 ± 0.00 a |
p-Coumaric | n.d. | 0.04 ± 0.01 a | 0.07 ± 0.01 a | 0.06 ± 0.01 a | 0.05 ± 0.01 a | 0.05 ± 0.01 a | 0.07 ± 0.01 a |
Chlorogenic | 3.45 ± 0.02 e | 1.42 ± 0.06 b | 3.28 ± 0.03 e | 0.58 ± 0.06 a | 1.95 ± 0.01 d | 1.91 ± 0.02 d | 1.62 ± 0.07 c |
Sinapic | n.d. | 0.20 ± 0.02 b | 0.17 ± 0.02 b | 0.21 ± 0.02 b | 0.18 ± 0.01 b | 0.06 ± 0.01 a | 0.15 ± 0.02 b |
Flavonols (mg/100 g) | |||||||
Quercetin 3-O-galactoside | 0.09 ± 0.01 a | 0.12 ± 0.01 a | 0.26 ± 0.03 b | 0.09 ± 0.01 a | 0.70 ± 0.01 c | 0.09 ± 0.01 a | 0.08 ± 0.01 a |
Quercetin 3-O-glucoside | 0.27 ± 0.03 c | 0.26 ± 0.03 c | 0.25 ± 0.03 c | 0.11 ± 0.01 a | 0.08 ± 0.01 a | 0.29 ± 0.03 c | 0.14 ± 0.01 b |
Quercetin 3-O-rutinoside (Rutin) | 0.71 ± 0.07 e | 0.11 ± 0.01 a | 0.46 ± 0.05 d | 0.16 ± 0.02 ab | 0.27 ± 0.01 c | 0.76 ± 0.08 e | 0.21 ± 0.02 b |
Quercetin | n.d. | 0.03 ± 0.01 a | 0.03 ± 0.00 a | n.d. | 0.04 ± 0.00 a | 0.03 ± 0.00 a | n.d. |
Myricetin | 0.06 ± 0.01 a | 0.08 ± 0.01 a | 0.05 ± 0.01 a | 0.06 ± 0.01 a | 0.07 ± 0.01 a | 0.06 ± 0.01 a | 0.05 ± 0.00 a |
Compounds | Type of Insects | ||
---|---|---|---|
Buffalo Worm (A. diaperinus) | Cricket (A. domesticus) | Mealworm (T. molitor) | |
Tocopherols (mg/100 g fat) | |||
α-Tocopherol | 26.43 ± 1.33 b | 39.81 ± 0.33 c | 14.54 ± 0.73 a |
δ-Tocopherol | 5.43 ± 0.27 a | 27.78 ± 0.23 c | 7.19 ± 0.36 b |
β-Tocopherol | 7.75 ± 0.39 b | 98.15 ± 0.82 c | 5.88 ± 0.30 a |
γ-Tocopherol | 27.91 ± 1.40 b | 75.32 ± 0.63 c | 16.59 ± 0.83 a |
Total | 67.52 ± 6.79 b | 241.05 ± 4.02 c | 44.20 ± 4.45 a |
Sterols (mg/100 g fat) | |||
Cholesterol | 535.73 ± 0.77 b | 1310.41 ± 0.88 c | 452.17 ± 0.65 a |
Campesterol | 26.38 ± 0.27 b | 55.60 ± 0.36 c | 12.32 ± 0.10 a |
Stigmasterol | 2.80 ± 0.05 a | 45.31 ± 0.12 c | 6.92 ± 0.23 b |
Clerosterol | 7.90 ± 0.34 a | 56.68 ± 0.67 c | 16.99 ± 0.45 b |
β-Sitosterol | 40.39 ± 0.47 b | 60.04 ± 0.45 c | 27.67 ± 0.42 a |
Total | 613.20 ± 4.34 b | 1528.04 ± 4.78 c | 516.07 ± 3.22 a |
Type of Insects | ||||
---|---|---|---|---|
Unit of Measure | Buffalo Worm (Alphitobius diaperinus) | Cricket (Acheta domesticus) | Mealworm (Tenebrio molitor) | |
Total Phenolic Content | (mg catechin/100 g) | 560.55 ± 0.77 b | 578.60 ± 1.54 c | 539.76 ± 2.32 a |
(mg Gallic acid/100 g) | 283.26 ± 0.63 b | 292.37 ± 1.37 c | 273.15 ± 2.03 a | |
DPPH | (mg Tx/g) | 15.67 ± 0.1 a | 16.27 ± 0.1 b | 15.85 ± 0.09 a |
ABTS | (mg Tx/g) | 18.90 ± 0.14 a | 19.32 ± 0.14 c | 19.12 ± 0.07 b |
(mM Tx/100 g) | 7.55 ± 0.08 a | 7.72 ± 0.05 c | 7.64 ± 0.03 b | |
FRAP | (mM Fe/kg) | 69.3 ± 0.67 a | 71.15 ± 0.5 b | 70.22 ± 1.48 b |
Ferric reduction EC50 | (mg/mL) | 51.28 ± 0.78 c | 11.76 ± 0.13 a | 18.02 ± 0.12 b |
Unit of Measure | Type of Bar | |||||||
---|---|---|---|---|---|---|---|---|
ST | BW15 | BW30 | CF15 | CF30 | TM15 | TM30 | ||
Total phenolic content | (mg catechin/100 g) | 190.19 ± 3.09 a | 221.92 ± 0.00 c | 251.46 ± 1.54 f | 241.61 ± 1.54 e | 309.45 ± 1.54 g | 213.17 ± 6.18 b | 238.33 ± 1.54 d |
(mg gallic acid/100 g) | 96.38 ± 2.89 a | 112.07 ± 0.00 c | 127.30 ± 1.38 f | 122.22 ± 1.21 e | 156.7 ± 1.43 g | 108.02 ± 3.01 b | 120.70 ± 1.16 d | |
DPPH | (mg Tx/g) | 6.52 ± 0.04 a | 9.94 ± 0.03 d | 11.87 ± 0.00 f | 8.87 ± 0.00 b | 10.86 ± 0.14 e | 9.32 ± 0.00 c | 9.84 ± 0.32 d |
ABTS | (mg Tx/g) | 7.87 ± 0.02 a | 12.01 ± 0.43 d | 14.74 ± 0.23 e | 9.72 ± 0.10 b | 13.10 ± 0.32 d | 11.25 ± 0.00 c | 11.88 ± 0.42 d |
(mM Tx/100 g) | 3.15 ± 0.01 a | 4.70 ± 0.03 d | 5.82 ± 0.02 e | 3.83 ± 0.01 b | 5.14 ± 0.02 d | 4.44 ± 0.00 c | 4.69 ± 0.04 d | |
FRAP | (mM Fe/kg) | 28.67 ± 0.15 a | 44.4 ± 0.25 d | 51.8 ± 0.14 f | 38.2 ± 0.42 b | 48.10 ± 0.07 e | 40.7 ± 0.27 c | 43.5 ± 0.33 d |
Ferric reduction EC50 | (mg/mL) | 416.67 ± 1.16 g | 151.58 ± 1.25 f | 46.08 ± 0.57 a | 70.63 ± 1.28 d | 49.12 ± 0.19 b | 80.56 ± 0.00 e | 59.71 ± 0.00 c |
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Gumul, D.; Oracz, J.; Kowalski, S.; Mikulec, A.; Skotnicka, M.; Karwowska, K.; Areczuk, A. Bioactive Compounds and Antioxidant Composition of Nut Bars with Addition of Various Edible Insect Flours. Molecules 2023, 28, 3556. https://doi.org/10.3390/molecules28083556
Gumul D, Oracz J, Kowalski S, Mikulec A, Skotnicka M, Karwowska K, Areczuk A. Bioactive Compounds and Antioxidant Composition of Nut Bars with Addition of Various Edible Insect Flours. Molecules. 2023; 28(8):3556. https://doi.org/10.3390/molecules28083556
Chicago/Turabian StyleGumul, Dorota, Joanna Oracz, Stanisław Kowalski, Anna Mikulec, Magdalena Skotnicka, Kaja Karwowska, and Anna Areczuk. 2023. "Bioactive Compounds and Antioxidant Composition of Nut Bars with Addition of Various Edible Insect Flours" Molecules 28, no. 8: 3556. https://doi.org/10.3390/molecules28083556