Changes in purine and uric acid content in edible insects during culinary processing

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Changes in purine and uric acid content in edible insects during culinary processing

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Changes in purine and uric acid content in edible insects during culinary processing

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

—

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

0308-8146

Svazek periodika

403

Číslo periodika v rámci svazku

March 1 2023

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

8

Strana od-do

1-8

Kód UT WoS článku

000872533500006

EID výsledku v databázi Scopus

2-s2.0-85139066001