Optimization of Ethanol-Assisted Aqueous Oil Extraction from a Cicadidae Sp

Edible insects have been considering as a rich resource of high-quality protein and lipid content and at the same time a low-cost nutritious resource acquiring the least expenditure during farming, breeding, rearing and harvesting. On the other hand, organic solvent consumptions in industrial areas need to be limited; being flammable by environmental hazards. That is why seeking for alternative non-toxic solvents is highly substantial. In this study ethanol-aqueous extraction method applied at three different levels to find the optimum yield of edible oil extracted of Homoptera Cicadidae Magicicada, a seasonal insect residing underground, which is consuming locally as a whole meal. These levels set using Design of expert software to variables as pH, ethanol-concentration and solvent/sample ratio and the maximum yield extracted respectively at 6, 50 and 5, by the yield of 19.5%, that is comparable to oil extracted by conventional hexane oil extraction method at 27%. Fatty acids profile of recent method and hexane extraction method analyzed using GC-MS method and the physicochemical properties of either alternative method investigated. The results were on the standard ranges. Fatty acid profile of HCM was for the most part consisted of oleic acid, following by palmitic and linoleic acid 66.5, 19.2 and 7.8 respectively in hexane extraction method and 66.3, 17.7 and 9.5 in ethanol aqueous extraction method. The Iodine Value of HCM oil was noticeably high which introduces a medicinal applicatory besides the rich amount of MUFAs and PUFAs essential oils that are well-known for their incredible health benefits.

Four insect oils as food ingredient: physical and chemical characterisation of insect oils obtained by an aqueous oil extraction

Insect fractionation and insect ingredient characterisation is of relevance in view of the increase in insect production and demand of insect ingredients worldwide. This study aims to contribute to the knowledge of insect oils that were extracted from insects commercially reared in Europe. Oil was extracted from yellow mealworm, lesser mealworm, house cricket and Dubia cockroach by an aqueous based oil extraction method. These insect oils were physico-chemically characterised on the most important parameters for food applications, namely thermal behaviour (differential scanning calorimeter), colour (spectrophotometry) and aroma compounds (gas chromatography-mass spectrometry). The amount and the composition of the un-extracted lipid fraction was determined by means of fatty acid (FA) profiling (gas chromatography with flame ionisation detector). Although no distinctive pattern was seen in all four species, it becomes clear from its FA profile that the extracted fat is more similar to the residue and cream fractions than to the pellet and supernatant. The amount of lipids that was not extracted was species dependent ranging from 40 to up to 82% of the total lipid content. Further work is needed to reduce the oil loss in this extraction. The extracted insect oil presented a wide range of melting peaks, from -30.7 to 22.7 °C, which makes them liquid-like at room temperature. Its thermal profile shows separated peaks showing that fat fractionation is feasible. Oil colour was bright yellow-reddish. Most oils had compounds related to pleasant aromas, except for Dubia cockroach. In the latter oil several acid compounds related to unpleasant aromas were identified. This study shows that yellow meal worm oil, lesser mealworm oil and cricket oil have characteristics desirable for table oils and for oils use as food ingredients.

Aqueous Extraction of Chinese Tallow Seeds Oil

three oil extraction ways of microwave assisted, conventional and high-pressure oil extraction are compared, we select the high-pressure as the aqueous oil extraction method to carry on the experimental study of the relevant technology and discuss the solid-liquid ratio, baking time, baking temperature, pH value and high-pressure steam processing time on oil yield.