Physicochemical properties of edible cricket oils: Implications for use in pharmaceutical and food industries

Publication Type

Journal Article

Journal Name

Future Foods

Name of Author

• Dorothy K. Murugu, International Centre of Insect Physiology and Ecology Nairobi
• Arnold N. Onyango, Jomo Kenyatta University of Agriculture and Technology
• Alex K. Ndiritu, Jomo Kenyatta University of Agriculture and Technology
• Dorothy N. Nyangena, International Centre of Insect Physiology and Ecology Nairobi
• Isaac M. Osuga, Jomo Kenyatta University of Agriculture and Technology
• Xavier Cheseto, International Centre of Insect Physiology and Ecology Nairobi
• Sevgan Subramanian, International Centre of Insect Physiology and Ecology Nairobi
• Sunday Ekesi, International Centre of Insect Physiology and Ecology Nairobi
• Chrysantus M. Tanga, International Centre of Insect Physiology and Ecology Nairobi

Publication Date

6-1-2024

Abstract

The prevailing global market demands locally produced, sustainable oils for biomedical applications. This study focused on evaluating the quality of cricket-derived oils and meals from Scapsipedus icipe Hugel, Tanga, and Gryllus bimaculatus De Geer common delicacy in Africa, following standard methods for physicochemical properties, fatty acid composition, and phytochemicals (oxalates, phytates, tannins, and polyphenols). The cricket oils physicochemical properties aligned with Codex Alimentarius standards for edible oils, including low solidification temperature (< 2 °C), a high refractive index (1.46), and a specific gravity of 0.88. Notably, peroxide values (1.9 to 2.5 mg mEq O2/kg), acid values (1.1 to 2.2 mg KOH/g), and saponification values (234–246 mg KOH/g) all are indicative of lightness and unsaturated fatty acids. Nutritionally, cricket powder was rich in protein (56.8–56.9% -) and fat (31.7–33.5% -of dry matter), with significant amounts of essential omega-3 and omega-6 fatty acids. Predominant saturated and monounsaturated fatty acids were palmitic (23.9–31.2 mg/100 g-) and oleic acids (10.9–11.4 mg/100 g- of oil), respectively. Antioxidant values (48.0 to 65.0 mg/100 g), inferred from total polyphenols, suggests a stable oil with long shelf-life. These results highlight the promising and sustainable potential of cricket-derived oils for applications in the food and pharmaceutical industries.

Keywords

Cricket oil, Edible insects, Novel food ingredients, Nutraceuticals, Oil stability, shelf life

Recommended Citation

Murugu, D., Onyango, A., Ndiritu, A., Nyangena, D., Osuga, I., Cheseto, X., Subramanian, S., Ekesi, S., & Tanga, C. (2024). Physicochemical properties of edible cricket oils: Implications for use in pharmaceutical and food industries. Future Foods, 9 https://doi.org/10.1016/j.fufo.2024.100316

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.