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http://dx.doi.org/10.3746/pnf.2013.18.2.150

Fatty Acid Composition and Volatile Constituents of Protaetia brevitarsis Larvae  

Yeo, Hyelim (Department of Food Science & Nutrition, Dong-A University)
Youn, Kumju (Department of Food Science & Nutrition, Dong-A University)
Kim, Minji (Department of Food Science & Nutrition, Dong-A University)
Yun, Eun-Young (Department of Agricultural Biology, National Academy of Agricultural Science RDA)
Hwang, Jae-Sam (Department of Agricultural Biology, National Academy of Agricultural Science RDA)
Jeong, Woo-Sik (Department of Food & Life Sciences, Inje University)
Jun, Mira (Department of Food Science & Nutrition, Dong-A University)
Publication Information
Preventive Nutrition and Food Science / v.18, no.2, 2013 , pp. 150-156 More about this Journal
Abstract
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 ($C_{18:1}$, 64.24%) followed by palmitic acid ($C_{16:0}$, 15.89%), palmitoleic acid ($C_{16:1}$, 10.43%) and linoleic acid ($C_{18:2}$, 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 ${\gamma}$-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.
Keywords
Protaetia brevitarsis; fatty acid; volatile oil; simultaneous distillation extraction (SDE); GC; GC/MS;
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