Determination of nutritional values of mealworm (Tenebrio molitor L.) larvae fed with turmeric (novel food product)
Küçük Resim Yok
Tarih
2026
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Frontiers Media Sa
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study evaluated the nutritional and functional potential of powder obtained from mealworm (Tenebrio molitor L.) larvae fed turmeric (Curcuma longa) for human consumption. Proximate composition, phenolic fractions (free/bound/total), antioxidant capacity, and bioavailability after in-vitro digestion were examined in control (Tm-C) and turmeric-fed group (Tm-T) samples. Phenolics were reported as mg GAE/100 g using the Folin-Ciocalteu method, antioxidant activities were reported as mu mol Trolox/g using ABTS center dot+, CUPRAC, and DPPH center dot tests; bioavailability was calculated using a two-phase digestion model including pepsin and pancreatin/bile. In the Tm-T group, moisture was 61.77%, protein 24.04%, and fat 6.84%, while in the Tm-C group, these percentages were 64.38, 21.61, and 9.04%, respectively. The dominant fraction of phenolic compounds was bound phenolics, ranging from 623.97-830.73 mg GAE/100 g, while free phenolics ranged from 106.25-157.35 mg GAE/100 g. After in vitro digestion, bioavailable phenolics increased to 801.47 mg GAE/100 g in Tm-T, exceeding the 637.76 mg GAE/100 g value in Tm-C. Antioxidant bioavailability was determined as 49.41 mu mol Trolox/g in Tm-T and 41.76 mu mol Trolox/g in Tm-C using the ABTS method. In the amino acid profile, the mean of the total amount of essential amino acids was 5.99 g/100 g, with lysine (1.25 g/100 g) and leucine (1.38 g/100 g) being prominent. Amino acids were determined by LC-MS/MS and the essential profile was found to be balanced. Consequently, turmeric-supplemented feeding improves the protein quality of larval powder and the phenolic/antioxidant potential released during digestion, supporting the use of edible insects as carriers of functional components in terms of food innovation.
Açıklama
Anahtar Kelimeler
[Keyword Not Available]
Kaynak
Frontiers in Nutrition
WoS Q Değeri
Q1
Scopus Q Değeri
N/A
Cilt
13
