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

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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.

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  1. Tecnológico Nacional de México/I.T. Tuxtepec, Av. Dr. Víctor Bravo Ahuja s/n, Col. 5 de Mayo, 68350, Tuxtepec, Oaxaca, Mexico

    Juan G. Torruco-Uco, Betsabé Hernández-Santos, Erasmo Herman-Lara, Cecilia E. Martínez-Sánchez, José M. Juárez-Barrientos & Jesús Rodríguez-Miranda

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  1. Juan G. Torruco-Uco
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  2. Betsabé Hernández-Santos
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Correspondence to Jesús Rodríguez-Miranda.

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Torruco-Uco, J.G., Hernández-Santos, B., Herman-Lara, E. et al. Chemical, functional and thermal characterization, and fatty acid profile of the edible grasshopper (Sphenarium purpurascens Ch.). Eur Food Res Technol 245, 285–292 (2019). https://doi.org/10.1007/s00217-018-3160-y

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