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KMID : 1134820180470111153
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 11 p.1153 ~ p.1158
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Quality Characteristics of Oil and Defatted Powder from Allomyrina dichotoma Larvae
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Jang Hyun-Wook
Choi Song-Yi
Choi Han-Seok
Park Shin-Young
Jeong Seok-Tae
Yeo Soo-Hwan
Park Bo-Ram
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Abstract
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This study investigated the physicochemical characteristics of oil and defatted powder from Allomyrina dichotoma larvae. An oil extraction method using n-hexane as the extraction solvent was used to extract and purify the oil. Proximate composition analysis of the raw powder after oil extraction revealed a crude fat content of 29.28± 3.03%. On the other hand, the fat content of the defatted powder after oil extraction was 2.62±0.12% and 1.86±0.24% under static and shaking conditions, respectively, with fat extraction efficiencies of 91.05% and 93.65%, respectively. In addition, amino acid analysis was conducted to utilize the food products of protein, and the content of 7 essential and 6 non-essential amino acids was determined. Quality characteristics, such as acid value, peroxide value, iodine value, and chromaticity, were measured before and after purification. The oleic acid content was highest among fatty acids in the oil. The data presented here is expected to be used for exploring the use of fat, which is a major nutrient found in Allomyrina dichotoma larvae, in food materials as well as various applications of the defatted powder in protein-rich foods.
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KEYWORD
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Allomyrina dichotoma larvae, extracted, oil, defatted powder
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