Optimization and comparative analysis of quality characteristics and volatile profiles in edible insect oils extracted using supercritical fluid extraction and ultrasound-assisted extraction methods

Abstract

Edible insects are gaining global attention as a sustainable alternative source. In this study, insect oils were extracted using supercritical fluid extraction and ultrasound-assisted extraction. The supercritical fluid extraction method was optimized via response surface methodology under conditions of 400 bar pressure, 55 °C, and a 3-h extraction time. Oils from Tenebrio molitor and Locusta migratoria demonstrated high nutritional quality, with elevated polyunsaturated fatty acid/saturated fatty acid ratios and low arteriosclerosis and thrombosis indices. Volatile compounds were extracted using headspace solid-phase microextraction arrow and analyzed via gas chromatography–mass spectrometry. Supercritical fluid extraction extracts had significantly higher total volatile concentrations than ultrasound-assisted extraction extracts (p < 0.05). Moreover, volatile compounds associated with consumer-preferred aromas were identified in T. molitor and L. migratoria oils. These findings confirm the quality characteristics and volatile profiles of insect oils, underscoring their potential for developing novel edible oils and enhancing the value of edible insect by-products.