Changes in purine and uric acid content in edible insects during culinary processing
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F23%3A95154" target="_blank" >RIV/60460709:41210/23:95154 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1016/j.foodchem.2022.134349" target="_blank" >https://doi.org/10.1016/j.foodchem.2022.134349</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2022.134349" target="_blank" >10.1016/j.foodchem.2022.134349</a>
Alternative languages
Result language
angličtina
Original language name
Changes in purine and uric acid content in edible insects during culinary processing
Original language description
Recently, edible insects were proposed to be promising alternative foods combining nutritional, environmental, and economic benefits. While composition of the basic nutrients of insects is quite well known, little is known about other compounds contained in them such as purines. From this point of view, raw insects were reported to belong among purine-rich foods. However, they are generally consumed after culinary processing, which is known to affect nutritional composition of foods. Therefore, we aimed to analyze the effect of culinary processing (including various combinations of boiling, roasting, blanching, baking, and oven drying) on purine (adenine, guanine, xanthine, and hypoxanthine) contents and their metabolite (uric acid) in three insects (Tenebrio molitor, Gryllus assimilis, and Acheta domesticus) fit for human consumption using RP-HPLC with UV detection. According to obtained data, boiling for 15 min significantly reduced the purine content in T. molitor but did not affect the purine levels in A. domesticus and G. assimilis. In contrast, the purine content increased in all insects after baking (especially at 220 degrees C). The information this study provides can help people suffering from gout interested in entomophagy to choose the best culinary treatment of insects to help prevent gout symptoms.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
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Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Chemistry
ISSN
0308-8146
e-ISSN
0308-8146
Volume of the periodical
403
Issue of the periodical within the volume
March 1 2023
Country of publishing house
GB - UNITED KINGDOM
Number of pages
8
Pages from-to
1-8
UT code for WoS article
000872533500006
EID of the result in the Scopus database
2-s2.0-85139066001