Lipidome of cricket species used as food

Daylan A Tzompa-Sosa; Koen Dewettinck; Paul Provijn; Jos F Brouwers; Bruno de Meulenaer; Dennis G A B Oonincx

doi:10.1016/j.foodchem.2021.129077

Lipidome of cricket species used as food

Food Chem. 2021 Jul 1:349:129077. doi: 10.1016/j.foodchem.2021.129077. Epub 2021 Jan 19.

Authors

Daylan A Tzompa-Sosa¹, Koen Dewettinck², Paul Provijn², Jos F Brouwers³, Bruno de Meulenaer⁴, Dennis G A B Oonincx⁵

Affiliations

¹ Food Structure & Function Research group. Department of Food Technology, Food Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium. Electronic address: daylan.tzompa@ugent.be.
² Food Structure & Function Research group. Department of Food Technology, Food Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
³ Research Group Analysis Techniques in Life Science, Avans University of Applied Science, 4818 AJ Breda, The Netherlands.
⁴ Laboratory of Food Chemistry, Department of Food Technology, Food Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
⁵ Animal Nutrition Group, Wageningen University & Research Centre, 6700 EV Wageningen, The Netherlands; Laboratory of Entomology, Wageningen University & Research Centre, 6700 EV Wageningen, The Netherlands.

PMID: 33571921
DOI: 10.1016/j.foodchem.2021.129077

Abstract

The variation in lipidome of house cricket, banded cricket, Jamaican field cricket and two-spotted cricket was studied using high-throughput screening techniques for fingerprinting (MALDI TOF MS, GC-MS and LC MS-MS) and well-stablished chromatographic techniques for quantification (HPLC-ELSD, GC- FID). Although the four cricket species were reared in identical conditions, two-spotted & banded crickets had a lipid content 1.5 fold higher than house cricket. The lipids were high in UFA (>63%) and unsaturated TAG (>98%) making them liquid at room temperature, thus an oil. Cholesterol and several phytosterols were profiled finding high cholesterol concentration which is a point of concern. Eight phospholipid types (211 species) were identified with no major differences among cricket species. Using high-throughput screening techniques we demonstrate the complexity of cricket lipidome. Information on the lipidome of these crickets with high commercial value is important to estimate its nutritional value and their potential food applications.

Keywords: Entomophagy; Insect oil; Insects as food; Lipidomics; Novel food.

MeSH terms

Allergens / metabolism
Animals
Food Analysis / methods*
Gryllidae / metabolism*
Lipidomics*
Nutritive Value

Substances

Allergens