Fatty Acid Composition and Volatile Constituents of Protaetia brevitarsis Larvae.
A total of 48 different volatile oils were identified form P. brevitarsis larvae by gas chromatography/mass spectrometry (GC/MS). Acids (48.67%) were detected as the major group in P. brevitarsis larvae comprising the largest proportion of the volatile compounds, followed by esters (19.84%), hydrocarbons (18.90%), alcohols (8.37%), miscellaneous (1.71%), aldehydes (1.35%) and terpenes (1.16%). The major volatile constituents were 9-hexadecenoic acid (16.75%), 6-octadecenoic acid (14.88%) and n-hexadecanoic acid (11.06%). The composition of fatty acid was also determined by GC analysis and 16 fatty acids were identified. The predominant fatty acids were oleic acid (C18:1, 64.24%) followed by palmitic acid (C16:0, 15.89%), palmitoleic acid (C16:1, 10.43%) and linoleic acid (C18:2, 4.69%) constituting more than 95% of total fatty acids. The distinguished characteristic of the fatty acid profile of P. brevitarsis larvae was the high proportion of unsaturated fatty acid (80.54% of total fatty acids) versus saturated fatty acids (19.46% of total fatty acids). Furthermore, small but significant amounts of linoleic, linolenic and γ-linolenic acids bestow P. brevitarsis larvae with considerable nutritional value. The novel findings of the present study provide a scientific basis for the comprehensive utilization of the insect as a nutritionally promising food source and a possibility for more effective utilization.
Department of Food Science & Nutrition, Dong-A University, Busan 604-714, Korea.
Hyelim
H
Yeo
Department of Food Science & Nutrition, Dong-A University, Busan 604-714, Korea.
Kumju
K
Youn
Department of Food Science & Nutrition, Dong-A University, Busan 604-714, Korea.
Minji
M
Kim
Department of Agricultural Biology, National Academy of Agricultural Science RDA, Gyeonggi 441-100, Korea.
Eun-Young
EY
Yun
Department of Agricultural Biology, National Academy of Agricultural Science RDA, Gyeonggi 441-100, Korea.
Jae-Sam
JS
Hwang
Department of Food & Life Sciences, Inje University, Gyeongnam 621-749, Korea.
Woo-Sik
WS
Jeong
Department of Food Science & Nutrition, Dong-A University, Busan 604-714, Korea.
Mira
M
Jun
GC; GC/MS; Protaetia brevitarsis; fatty acid; simultaneous distillation extraction (SDE); volatile oil