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      KCI등재 SCIE SCOPUS

      Physicochemical Properties and Oxidative Stabilities of Mealworm (Tenebrio molitor) Oils Under Different Roasting Conditions

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      https://www.riss.kr/link?id=A104495281

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      Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions were investigated. Oils were extracted using n-hexane from mealworms roasted at 200oC for 0, 5, 10, and 15 min and physicochemical properties and oxidative stabilities of oils were analyzed. Roasting increased the color intensity and the oleic acid and δ- tocopherol contents, but decreased linoleic acid, and α- and γ-tocopherol contents. An improvement in oxidative stability was observed in roasted mealworm oils, demonstrated by induction time and peroxide values. Mealworm oil contained abundant essential fatty acids and exhibited a superior oxidative stability.
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      Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions were investigated. Oils were extracted using n-hexane from mealworms roasted at 200oC for 0, 5, 10, and 15 min and physicochem...

      Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions were investigated. Oils were extracted using n-hexane from mealworms roasted at 200oC for 0, 5, 10, and 15 min and physicochemical properties and oxidative stabilities of oils were analyzed. Roasting increased the color intensity and the oleic acid and δ- tocopherol contents, but decreased linoleic acid, and α- and γ-tocopherol contents. An improvement in oxidative stability was observed in roasted mealworm oils, demonstrated by induction time and peroxide values. Mealworm oil contained abundant essential fatty acids and exhibited a superior oxidative stability.

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      참고문헌 (Reference)

      1 김소영, "갈색거저리(Tenebrio molitor) 유충의 냉장 저장 중 산화 안정성에 관한 연구" 한국식품조리과학회 31 (31): 62-71, 2015

      2 Gopinath A, "Theoretical modeling of iodine value and saponification value of biodiesel fuels from their fatty acid composition" 34 : 1806-1811, 2009

      3 Predojevi ZJ, "The production of biodiesel from waste frying oils: A comparison of different purification steps" 87 : 3522-3528, 2008

      4 Ikeda N, "Synergistic antioxidant effect of nucleic acids and tocopherols" 54 : 360-366, 1977

      5 Gliszczy ska- wigło A, "Simple reversed-phase liquid chromatography method for determination of tocopherols in edible plant oils" 1048 : 195-198, 2004

      6 Nowak V, "Review of food composition data for edible insects" 193 : 39-46, 2016

      7 AOCS, "Official methods and recommended practices of the AOCS. 6th ed. Method To 1b-64"

      8 Nergui Ravzanaadii, "Nutritional value of Mealworm, Tenebrio molitor as food source" 한국잠사학회 25 (25): 93-98, 2012

      9 Rumpold BA, "Nutritional composition and safety aspects of edible insects" 57 : 802-823, 2013

      10 Anjum F, "Microwave roasting effects on the physicochemical composition and oxidative stability of sunflower seed oil" 83 : 777-784, 2006

      1 김소영, "갈색거저리(Tenebrio molitor) 유충의 냉장 저장 중 산화 안정성에 관한 연구" 한국식품조리과학회 31 (31): 62-71, 2015

      2 Gopinath A, "Theoretical modeling of iodine value and saponification value of biodiesel fuels from their fatty acid composition" 34 : 1806-1811, 2009

      3 Predojevi ZJ, "The production of biodiesel from waste frying oils: A comparison of different purification steps" 87 : 3522-3528, 2008

      4 Ikeda N, "Synergistic antioxidant effect of nucleic acids and tocopherols" 54 : 360-366, 1977

      5 Gliszczy ska- wigło A, "Simple reversed-phase liquid chromatography method for determination of tocopherols in edible plant oils" 1048 : 195-198, 2004

      6 Nowak V, "Review of food composition data for edible insects" 193 : 39-46, 2016

      7 AOCS, "Official methods and recommended practices of the AOCS. 6th ed. Method To 1b-64"

      8 Nergui Ravzanaadii, "Nutritional value of Mealworm, Tenebrio molitor as food source" 한국잠사학회 25 (25): 93-98, 2012

      9 Rumpold BA, "Nutritional composition and safety aspects of edible insects" 57 : 802-823, 2013

      10 Anjum F, "Microwave roasting effects on the physicochemical composition and oxidative stability of sunflower seed oil" 83 : 777-784, 2006

      11 Bouaid A, "Long storage stability of biodiesel from vegetable and used frying oils" 86 : 2596-2602, 2007

      12 Verkerk MC, "Insect cells for human food" 25 : 198-202, 2007

      13 Yen GC, "Influence of seed roasting process on the changes in composition and quality of sesame oil" 50 : 563-570, 1990

      14 Buckholz LL, "Influence of roasting time on sensory attributes of fresh roasted peanuts" 45 : 547-554, 2006

      15 Lee SW, "Effects of roasting conditions of sesame seeds on the oxidative stability of pressed oil during thermal oxidation" 118 : 681-685, 2010

      16 Kim IH, "Effect of roasting temperature and time on the chemical composition of rice germ oil" 79 : 2002

      17 Han YS, "Effect of palm oil blending on the thermal and oxidative stability of soybean oil" 99 : 465-470, 1991

      18 Elizade BE, "Effect of Maillard reaction volatiles on lipid oxidation" 68 : 758-762, 1991

      19 van Huis A, "Edible insects: Future prospects for food and feed security" Food and Agriculture Organiation of the United Nations 2013

      20 Läubli MW, "Determination of the oxidative stability of fats and oils:Comparison between the active oxygen method (AOCS Cd 12-57) and the Rancimat method" 63 : 792-795, 1986

      21 Skiera C, "Determination of free fatty acids in edible oils by H NMR spectroscopy" 24 : 279-281, 2012

      22 Noureddini H, "Densities of vegetable oils and fatty acids" 69 : 1184-1188, 1992

      23 Zamora R, "Coordinate contribution of lipid oxidation and Maillard reaction to the nonenzymatic food browning" 45 : 49-59, 2005

      24 Jones LD, "Composition of mealworm Tenebrio molitor larvae" 3 : 34-41, 1972

      25 Finke MD, "Complete nutrient composition of commercially raised invertebrates used as food for insectivores" 21 : 269-285, 2002

      26 Lee YC, "Chemical composition and oxidative stability of safflower oil prepared from safflower seed roasted with different temperatures" 84 : 1-6, 2004

      27 Durmaz G, "Changes in oxidative stability, antioxidant capacity, and phytochemical composition of Pistacia terebinthus oil with roasting" 128 : 410-414, 2011

      28 Murkovic M, "Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil" 84 : 359-365, 2004

      29 Kim M, "An improved method to determine nonenzymatic browning in citrus juices" 36 : 1271-1274, 1988

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      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2023 평가예정 해외DB학술지평가 신청대상 (해외등재 학술지 평가)
      2020-01-01 평가 등재학술지 유지 (해외등재 학술지 평가) KCI등재
      2010-11-23 학회명변경 영문명 : Korean Society Of Food Science And Biotechnology -> Korean Society of Food Science and Technology KCI등재
      2010-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2008-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2006-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2004-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2001-07-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      1999-01-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
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      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.75 0.17 0.56
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.49 0.43 0.364 0.06
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