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European Food Research and Technology

, Volume 245, Issue 2, pp 285–292 | Cite as

Chemical, functional and thermal characterization, and fatty acid profile of the edible grasshopper (Sphenarium purpurascens Ch.)

  • Juan G. Torruco-Uco
  • Betsabé Hernández-Santos
  • Erasmo Herman-Lara
  • Cecilia E. Martínez-Sánchez
  • José M. Juárez-Barrientos
  • Jesús Rodríguez-MirandaEmail author
Original Paper

Abstract

The aim of this research was to evaluate the chemical composition, functional and thermal properties, and fatty acid profile of the grasshopper (Sphenarium purpurascens Ch.), as well as the effect of temperature (60, 70, 80 and 90 °C) on some functional properties. Grasshopper meal (GM) had an L* = 47.65 and an intense red-brown color (# 896a5c), a high protein content (53.57 g/100 g) and an energy value of 414.98 kcal/100 g. The GM presented a foaming capacity of 6.17%, a foam stability of 7.13 min, and a gelification capacity of 14%. The temperature showed no significant effect (p > 0.05) on the water absorption capacity (1.75 g/g), while the increase in temperature decreased (p < 0.05) the water solubility capacity [17.13% (60 °C)–12.33% (90 °C)], the oil absorption capacity [2.79 g/g (60 °C)–2.16 g/g (90 °C)] and the emulsifying capacity [20.33% (60 °C)–18.5% (90 °C)]. The GM showed only a thermal transition at a temperature of 131.01–163.07 °C with a transition energy of 5059 J/g. Grasshopper oil presented a high content of polyunsaturated fatty acids, predominated by gamma linolenic acid, which was followed by linoleic acid. The information generated in this research could be used for further studies on grasshoppers and for the development of new food products.

Keywords

Chapulín Characterization Fatty acids 

Notes

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Tecnológico Nacional de México/I.T. TuxtepecTuxtepecMexico

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