Análisis físico y químico proximal, de tres especies de insectos comestibles en Guerrero, México
Entomophagy dates to the time of Aristotle (345 BC) and continues to this day. In Mexico, insects represent an important food source, mainly in rural areas, as part of their natural or subsis-tence economy. In this study, the physical attributes (shape, size, color and texture), chemical composition...
Guardado en:
| Autores principales: | , , , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | español |
| Publicado: |
2022
|
| Materias: | |
| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaiart?codigo=9143194 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| Sumario: | Entomophagy dates to the time of Aristotle (345 BC) and continues to this day. In Mexico, insects represent an important food source, mainly in rural areas, as part of their natural or subsis-tence economy. In this study, the physical attributes (shape, size, color and texture), chemical composition (moisture, ash, carbohydrates, lipids, proteins, total phenols) and free radical sca-venging activity of three species of edible insects collected in Guerrero state (Mexico) were de-termined. The results show that grasshopper (Sphenarium purpurascens Charpentier; Orthoptera: Pyrgomorphidae) was the largest size, weight, crude protein (53.44 %), carbohydrates (15.53 %) and ashes content (3.29 %). Jumil (Atizies taxcoensis Ancona; Hemiptera: Pentatomidae) was the highest hardness, phenol content and, together with S. purpurascens, were the highest DPPH (2,2-di-phenyl-1-picrylhydrazyl) radical scavenging capacity. It is concluded that all the insects analyzed have adequate nutritional content as traditional food; highlighting the grasshopper which has better nutritional attributes and high free radical scavenging capacity |
|---|